This is the first time I am hearing that it needs at least 21 days for fermented vegetable to be safe to consume. Interesting but probably because of the cold weather you live in. My ferment explodes in activity within 2-7 days. I live in a warm country.
The temperature in your country is higher and the fermentation is faster, but it does not mean that it can be eaten earlier if it is sour, because the content of nitrite is still high and it is not suitable for consumption. The colder here in our place requires a longer fermentation time. How long it takes to reach the acidity and safe consumption period depends on the fermentation process. Today's new "original" video about the detection of nitrite content in lactic acid fermentation, please watch it in detail and hope it will be helpful to you.
The temperature in your country is higher and the fermentation is faster, but it does not mean that it can be eaten earlier if it is sour, because the content of nitrite is still high and it is not suitable for consumption. The colder here in our place requires a longer fermentation time. How long it takes to reach the acidity and safe consumption period depends on the fermentation process. Today's new "original" video about the detection of nitrite content in lactic acid fermentation, please watch it in detail and hope it will be helpful to you.
![一定酸 原創_酸黃瓜(完整版) 酸又沒有亞硝酸鹽 漢堡早餐店學起來賺大錢CC Pickled Cucumber キュウリ漬けPepino Encurtido[愛釀造醋_乳酸發酵1]南庄豐英醋](http://i.ytimg.com/vi/GMeiPcT7ciY/mqdefault.jpg)
![一定酸 原創_酸黃瓜(完整版) 酸又沒有亞硝酸鹽 漢堡早餐店學起來賺大錢CC Pickled Cucumber キュウリ漬けPepino Encurtido[愛釀造醋_乳酸發酵1]南庄豐英醋](/img/tr.png)
應該要同時醃再同時驗才準，醃制初期值會高
方法有很多種，我們會規劃完整的檢驗上架，請記得訂閱收看
拔菜的時機很重要，應該選大晴天傍晚時採收，那時蔬菜本身已經消耗掉來自根部的硝酸鹽，就比較不會有亞硝酸鹽。如果是在陰雨天或清晨，蔬菜莖葉內還殘留有大量硝酸鹽，自然就會醃出較多的亞硝酸鹽。
有比較多的亞硝酸鹽，平時也只要用水焯留就可以。醃制蔬菜就要比較注意蔬菜的採收時機，如果菜販說是今又早上剛採的，那我就會比較小心一點了，醃製時間不可太短
買菜的人不會知道何時採收的，除非是自己種的，謝謝您的資訊提供大家參考
我這裡有四個問題，希望得到老師的解答：
1. 可否請您再做一次客家酸菜的亞硝酸鹽測試，想知道需要醃漬到第幾天才是安全可食期。
2. 另外我做了紫色高麗菜，湯汁是紫色的，如果想測試亞硝酸鹽的濃度，會不會因為湯汁顏色已經是紫色的而測不出亞硝酸鹽的濃度呢？
3. 如果要保證安全可食期，是否所有的酸菜醃漬物都等到60天以後再吃，比較安全保險呢？
4. 請問亞硝酸鹽的檢測液英文名稱是什麼？可以在哪兒買得到？
謝謝您！
您切身的問題非常實際，就我們的專業觀點，提供您參考：
1.我們正在規劃完整的乳酸發酵亞硝酸鹽檢測報告，需要一段時間，完成後會上架分享給關心食安的朋友。
2.紫色高麗菜的乳酸發酵，若要檢測，因為我沒檢測過，不知道實際狀況會如何，我們也會陸續規劃做這樣的檢測，分享給大家參考。
3.是不是需要所有的乳酸發酵醃製物都需要60天，可能我們做一個比較完整的檢測後再分享給大家參考。
4.亞硝酸鹽檢測液我們是從國外進口的，英文名稱為何？不是很了解
附帶一提的是，頻道內上架的［必看］釀造專業 愛釀造醋頻道 對 喜愛釀造的朋友的建議與提醒，對於 釀造、醃製、發酵方面的食品，千萬要小心「食安」。 釀造專業「愛釀造醋」頻道 3000人訂閱感想 th-cam.com/video/D3JUep1w2G0/w-d-xo.html
@@fundin_vinegar 感謝您秉持科學及食品安全的精神製作影片，讓我更有信心製作酸菜。
很用心 謝謝分享！
謝謝您的讚美，［必看］釀造專業 愛釀造醋頻道 對 喜愛釀造的朋友的建議與提醒，對於 釀造、醃製、發酵方面的食品，千萬要小心「食安」。 釀造專業「愛釀造醋」頻道 3000人訂閱感想 th-cam.com/video/D3JUep1w2G0/w-d-xo.html
This is the first time I am hearing that it needs at least 21 days for fermented vegetable to be safe to consume. Interesting but probably because of the cold weather you live in. My ferment explodes in activity within 2-7 days. I live in a warm country.
If I waited 21 days the vegetable would be too sour for consumption.
The temperature in your country is higher and the fermentation is faster, but it does not mean that it can be eaten earlier if it is sour, because the content of nitrite is still high and it is not suitable for consumption. The colder here in our place requires a longer fermentation time. How long it takes to reach the acidity and safe consumption period depends on the fermentation process. Today's new "original" video about the detection of nitrite content in lactic acid fermentation, please watch it in detail and hope it will be helpful to you.
The temperature in your country is higher and the fermentation is faster, but it does not mean that it can be eaten earlier if it is sour, because the content of nitrite is still high and it is not suitable for consumption. The colder here in our place requires a longer fermentation time. How long it takes to reach the acidity and safe consumption period depends on the fermentation process. Today's new "original" video about the detection of nitrite content in lactic acid fermentation, please watch it in detail and hope it will be helpful to you.
@@fundin_vinegar thanks for the explanation. It is helpful.
請問，酸大白菜 是不是也要醃60天才安全？
乳酸發酵：加鹽與一些調味料，非短期內食用，經過乳酸發酵，產生酸味的，就有亞硝酸鹽的問題，這樣的醃漬物就要放長一點的時間，等亞硝酸鹽含量下降後才食用較安全。一般來說一個月就可以了，我們會再規劃完整的乳酸發酵亞硝酸鹽檢測的影片上架分享，這需要一段時間才能完成，請記得訂閱收看。
@@fundin_vinegar感恩❤
請問！檢測亞硝酸鹽儀器哪裡買？價格呢？
國外進口商品
請教：一般四川泡菜醃漬7-10天時是否也是在高的亞硝酸鹽含量中，或任何醃泡的蔬菜像蘿蔔也是一樣嗎？謝謝🙏
醃製食物有兩種方式：
1.無發酵：只是加一些調味料，拌一拌即拿來食用的「淺漬」，沒有經過乳酸發酵，不會產生酸味的，就沒有亞硝酸鹽的問題。
2.有發酵：加鹽與一些調味料，非短期內食用，經過乳酸發酵，產生酸味的，就有亞硝酸鹽的問題，這樣的醃漬物就要放長一點的時間，等亞硝酸鹽含量下降後才食用較安全。
我了解10天內值會高
@@旅行愛玩客 感謝🙏