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我们在家里腌制咸菜时,只要掌握科学的方法,就能避免腌制过程中产生过多的亚硝酸盐致癌物。腌制时间2天以内或20天以上:科学测定,咸菜在开始腌制的两天内亚硝酸盐的含量并不高,只是在第4～8天亚硝酸盐的含量达到最高峰,第9天以后开始下降,20天后基本消失。所以腌制咸菜一般时间短的在2天之内,长的
When we pick pickles at home, as long as we master the scientific method, we can avoid too much nitrite carcinogens during the curing process. Pickled within 2 days or more than 20 days: scientific determination, pickles in the first two days of pickled nitrite content is not high, but in the first 4 to 8 days nitrite content peaked on the 9th day After the decline began to disappear after 20 days. So pickles usually short time within 2 days, long