Do you have to salt pickles? Will the absence of salt stop the production of nitrites?

No.

Vegetables contain a lot of nitrate, which can be reduced to nitrite by certain bacteria. Pickled pickles to wait for the climate to cool after pickling, the temperature in 5 ~ 15 ℃ is appropriate. The temperature is too high for the dish to rot, and too low for fermentation.

Generally speaking, between two or three days and ten days after pickling, the content of nitrite in sauerkraut is the highest, and after twenty days the content becomes very low, basically harmless to the human body. In addition, eating sauerkraut along with some fresh fruits and vegetables will also hinder the production of nitrites.

Expanded:

Selection of sauerkraut:

1. Look at these vegetables. Good sauerkraut is slightly white and transparent, and the leaves are a little yellow. The overall color is refreshing.

2, odor. A kraut with a strong sour flavor is better. If you think the sauerkraut tastes bad and has a musty odor, don't buy it. It may contain many toxic substances that are highly carcinogenic.

3. Texture. Good kimchi is flexible, while contaminated kimchi is sticky and soft.

4, wash. When you get home, be sure to wash your sauerkraut several times until the color of the water becomes clear. If you don't eat it right away, or you don't finish it all at once, put it in the refrigerator. It's also a good idea to wash homemade sauerkraut to help control your salt intake.

5. Look at the color of the soup. Good kimchi makes a light yellow soup; when you notice that the vegetables turn golden brown after cooking, you've bought industrially colored kimchi. You should throw it out with the soup and vegetables.

People's Daily Online - Eating sauerkraut in winter is appetizing and tonic, and the temperature of pickled sauerkraut is 5 to 15 degrees Celsius

People's Daily Online - Wash sauerkraut more often before eating it