In daily life, many housewives like to soak dried pickled vegetables in cold water for several hours, or even a whole day. However, they may not realize that soaking dried pickled vegetables in cold water can easily produce a large amount of nitrites. Nitrite is a harmful substance to the human body and can cause acute poisoning. So, how should dried pickled vegetables be handled?
The correct method is to soak dried pickled vegetables in boiling water. This is because boiling water can kill bacteria that the vegetables have picked up during the sun-drying process, and it does not produce nitrites.
Here, I will teach everyone a simple method for making dried pickled vegetables: After buying the greens, first sun-dry them until they are semi-dry. Then, sprinkle a small amount of salt on them, knead them, and place them in a woven bag. Press them down with a stone or a heavy weight. After eight to ten days, take them out, wash them clean, first spin-dry them in a washing machine, and then sun-dry them for another day or two. After that, they can be pickled and jarred.