Adding vitamin C to pickled cabbage can reduce nitrites.

Once winter arrives, sauerkraut becomes a common dish on the dining table. While sauerkraut is fresh and crisp, the carcinogen nitrite in it has always been a cause for concern. In fact, adding a slice of vitamin C during the pickling process can reduce the formation of nitrites, making the sauerkraut safer to eat.

Homemade Sauerkraut

Vegetables contain a large amount of nitrates, which are converted into nitrites by certain bacteria. Vitamin C is one of the most effective substances in inhibiting the transformation of nitrates into nitrites. Some experiments have concluded that adding 400 milligrams of vitamin C per kilogram of vegetables can significantly reduce the production of nitrites. This method can also prevent the sauerkraut from molding and growing white hair. One point to note is that when pickling, dissolve the vitamin C in cold boiled water. Do not use hot water, as it may destroy the vitamin C and affect the pickling result.

Pickling sauerkraut should be done after the weather turns cool, with a suitable temperature of 5~15°C. If the temperature is too high, the vegetables are prone to rotting; if it's too low, fermentation is not favorable. The specific method is to select large, firm cabbages, remove the old leaves and decayed outer leaves, wash them clean, and split the cabbage in half lengthwise. Place them in layers in the container, packing them down tightly, and add an appropriate amount of salt to each layer (the salt amount should be 4%). Then put the cabbage into the jar, making sure to press it down firmly so there are no gaps between the vegetables, reducing contact with air. Next, pour in the water with dissolved vitamin C, ensuring it submerges the cabbage. Finally, seal the container tightly.

Generally, the nitrite content in sauerkraut is highest between two days to a couple of weeks after pickling. After twenty days, the content becomes very low and is basically harmless to the human body. Additionally, eating fresh vegetables and fruits along with sauerkraut can also hinder the formation of nitrites.