After the nitrite content of vegetable storage will rise, after cooking will produce nitrite, this

In general, most of the time is the beginning of pickles marinated nitrite after two or three days to ten days between: high temperature and salt concentration is low, "nitrite peak" occurs relatively early; contrary temperature low and a large quantity of salt when the "nitrite peak" appeared relatively late. Northern China pickled vegetables, sauerkraut usually takes more than one month, the southern region sauerkraut, pickles have more than 20 days. Generally, up to 20 days after the nitrite content has decreased significantly meat preservation methods after one month is very safe. Food safety is a real threat that only twenty-three days to ten days pickled vegetables, pickled vegetables for more than a month is safe to eat.
After the nitrite content of vegetable storage will rise, after cooking will produce nitrite, this is because many bacteria can dish nitrate into nitrite. After eating the leftovers in the fridge, bacteria will breed slowly, the more nitrite put too longer produced. Experts advise that if fried food into the refrigerator promptly after the meal, the next meal will continue meat preservation methods to eat, in fact, produce the amount of nitrite and did not imagine the big, will not reach the poisoning, the extent of cancer. If vegetables fried, boiled water until mixed through, then most of nitrite has been lost in the water, if left meal, then nitrite generated less.
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