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酸菜中含有大量的亚硝酸盐,人们吃了这种物质后,会引起中毒,出现皮肤和嘴唇发紫、头痛、头晕、恶心、呕吐和心慌等症状。另外,亚硝酸盐进入人的胃后,还会形成一种叫做亚硝胺的结致癌物质。为了使人们吃上可口无毒害的酸菜,经研究试验发现,在腌制酸菜时,按每公斤加入维生素C400毫克(大片加4片,小片加8片),可阻断75％的亚硝酸盐产生,还能防止酸菜发霉腐烂。腌制时,用凉开水将维生素C溶解,切忌用热水,以免破坏维生素C。
Sauerkraut contains a lot of nitrite, people eat this substance, it will cause poisoning, skin and lips appear purple, headache, dizziness, nausea, vomiting and palpitation and other symptoms. In addition, nitrite into the human stomach, but also the formation of a called nitrosamine knot carcinogen. In order to make people eat delicious non-toxic sauerkraut, the research found that pickled pickled cabbage, add 400 mg per kilogram of vitamin C4 (large plus 4 tablets, small plus 8), can block 75% of nitrite Produce, but also to prevent pickled mold rot. When salted, the vitamin C dissolved in cold water, avoid using hot water, so as not to damage vitamin C.