As the weather turns colder, sauerkraut has become a signature dish on the dinner table in northern China, especially in the northeastern region. The Changchun Municipal Health Supervision Office in Jilin Province recently reminded the general public of some precautions for both pickling and consuming sauerkraut.
In the process of pickling, sauerkraut inevitably produces nitrite. If the nitrite content in 1 kilogram of sauerkraut exceeds 150 milligrams, it can cause poisoning. To reduce the nitrite content, it is advisable to add some vitamin C when pickling. The main function of adding vitamin C is to block the formation of nitrite. The salt must be used in sufficient quantity to ensure thorough pickling. Insufficient salt will not completely inhibit bacteria, causing nitrates in the sauerkraut to be reduced into harmful nitrites. At the same time, the pickling time must be guaranteed to be more than 20 days.
When you don't want to pickle it yourself and buy sauerkraut from the market, be sure to select high-quality sauerkraut. A good whole head of sauerkraut generally has a slightly white and translucent stalk and leaves with a hint of yellow. After buying sauerkraut, it should be washed thoroughly.
When consuming sauerkraut, it is best to eat it with fresh vegetables, such as chili, cauliflower, cilantro, garlic sprouts, mustard greens, bitter gourd, etc. This is because the vitamin C in these vegetables can undergo a reduction reaction with nitrite, preventing the formation of carcinogenic substances. Additionally, vitamin C can be taken orally before or after a meal.