If the curing amount is large and the storage time is long, it is generally cured in cans.
It is best not to use plastic barrels for curing, because long-term curing of plastic products will release harmful substances such as plastic internal fillers and plasticizers, which is not good for human body. In addition, pickled pickles will be corrosive to plastic containers, which is not conducive to storage. It is best to use porcelain pots. Generally, it is better to pickle pickles with pottery, porcelain or glassware, which is conducive to the growth of microorganisms and beneficial bacteria, and has a long storage time and does not deteriorate. The molecular gaps in tanks, glassware and other containers can absorb harmful gases produced in the pickling process, while plastic containers can't. If it is kept for a long time, it is best to choose pottery utensils. We all know that pickles contain a lot of sodium chloride (that is, salt) and acetic acid. In particular, sodium chloride will react with polyethylene in plastic barrels to produce hydrogen chloride, which is a toxic substance and easy to cause cancer. The main components of glass bottles and jars are essentially the same, both of which are silicon dioxide, which belongs to atomic crystals and will not deteriorate.
In addition, vegetables are easily contaminated by microorganisms during the curing process, thus producing nitrite. Eating food containing too much nitrite will transform hemoglobin in the blood into methemoglobin that loses its oxygen supply function.
Everyone knows that people can't live without oxygen for a moment. Once deprived of oxygen, symptoms of hypoxia will appear all over the body, and people's skin and lips will be blue and purple, accompanied by poisoning symptoms such as headache, dizziness, nausea, vomiting and palpitation, which can lead to death in severe cases.
In addition, in the process of pickling vegetables, carcinogenic nitrite compounds will be produced, which is easy to induce cancer, especially if the vegetables themselves are not fresh or even moldy, then their carcinogenic effect will be more obvious.
When making pickles, in order to reduce the nitrite content in pickles, you can put some vitamin C, such as 1 kg of Chinese cabbage and 4 tablets of vitamin C. The main function of adding vitamin C is to block the generation of nitrite, and at the same time, it can prevent pickles from becoming moldy and reduce rancidity and odor. Put enough salt and marinate thoroughly. Without enough salt, bacteria can not be completely inhibited, which will reduce nitrate in vegetables to harmful nitrite.
When eating pickles, it is also best to eat them with foods rich in vitamin C, such as peppers, cauliflower, coriander, garlic sprouts, mustard greens, bitter gourd, potherb mustard, etc. Fresh orange, grapefruit, fresh jujube, hawthorn, cherry, kiwi fruit, strawberry, etc. In fruit; You can also take vitamin C orally before or after meals. This is also the use of vitamin C and nitrite reduction reaction, thus preventing the formation of carcinogens.
To sum up: pickles are delicious, but eating too much is useless. You really need to eat with some foods rich in vitamin C.