Hazards of kimchi: Is kimchi healthy?

1, pickles can be eaten in moderation, but not for a long time. Because the salt content of pickled vegetables is relatively high, various auxiliary materials will be added during the soaking process, and the nutritional value of vegetables will be reduced through a series of production processes.

2. If the curing time is too long, a large amount of nitrite will be accumulated. Nitrite is recognized as a strong carcinogen by the International Health Organization. Therefore, long-term consumption of pickled vegetables is more likely to cause cancer.