How to reduce toxins in pickled melons and eggplants

How to reduce toxins in pickled melons and eggplants is a matter of concern for many people. Pickled melons and eggplants are familiar dishes in Vietnamese meals.

However, when eating, you need to be very careful to avoid toxins in this dish.

How to reduce toxins in pickled melons and eggplants

To reduce toxins in pickled melons and eggplants, during the processing you need to pay attention to a few things below.

Carefully choose ingredients for pickling cucumbers and eggplants to reduce toxins.

Choose medium-sized eggplants, not too old or too young because young eggplants will be soft when pickled, and old eggplants with many seeds will be pungent and not fragrant. Choose medium-sized eggplants with white seeds, not yellow. When buying ingredients for pickling, choose clean vegetables that do not contain chemicals.

How to reduce toxins in pickled melons and eggplants is a matter of concern to many people.

The process of preparing and pickling cucumbers and eggplants must be clean to reduce toxins in pickled cucumbers and eggplants.

The purchased eggplants need to be dried in the sun for 3-4 hours until wilted before being processed. Remove the stem of the eggplant, wash it, and soak it in diluted salt water for 30 minutes to remove any remaining toxins in the eggplants. Then, scoop out the eggplants and drain.

The jar used to pickle eggplant must also be cleaned and rinsed with cooled boiled salt water. With pickled cucumbers, after washing them, you should let them drain before pickling.

Do not eat when pickled melons and eggplants are still green.

Only use eggplants that are ripe and sour enough. Avoid eating eggplants that are too green because they still contain a lot of solanine, which is dangerous.

Pickled vegetables contain nitrite, which is relatively low when unsalted. However, during the first few days of pickling, the nitrite content increases due to the microbial process that reduces the nitrate in the vegetables to nitrite.

This substance will gradually decrease and disappear when the melon is sour and yellow, but if the melon is left to rot, this content will increase. When entering the body, nitrite will react with secondary amines found in some foods such as shrimp, fish... especially shrimp paste, forming nitroznamine compounds, which can cause cancer in humans and animals.

Therefore, people who like to eat pickled vegetables when they are still spicy, or eat rotten vegetables should change their taste to ensure their health.

According to Alobacsi.vn