Pickle salt detection

Kimchi, also known as "kimchi" in ancient times, refers to vegetables that have been fermented for long-term storage. It is a vegetable lactic acid fermented product brewed in low concentration salt solution. Commonly used ingredients include cucumber, cabbage, Chinese cabbage, onion, celery, radish, carrots, turnips, beets, spring lettuce, tender ginger, tender lentils, green beans, green tomatoes, etc. There are traces of kimchi in various parts of the world, and the flavors vary depending on the local cuisine. Among them, Fuling pickled cabbage, French pickled cucumber, and German sweet and sour cabbage are collectively known as the world's three largest kimchi. The prepared kimchi is rich in lactic acid bacteria, which can help digestion. But there are certain rules for making kimchi, such as not touching raw water or oil, otherwise it is easy to rot, and so on. If contaminated kimchi is ingested by mistake, it can easily cause diarrhea or food poisoning. Kimchi mainly relies on the fermentation of lactic acid bacteria to generate a large amount of lactic acid, rather than relying on the osmotic pressure of salt to inhibit spoilage microorganisms. Kimchi uses low concentration salt water or a small amount of table salt to marinate various fresh and tender vegetables, and then undergoes fermentation with lactic acid bacteria to produce a sour pickled product. As long as the lactic acid content reaches a certain concentration and the product is isolated from the air, it can achieve long-term storage. The salt content in kimchi is 2% to 4%, making it a low salt food. On November 24, 2020, the international standard ISO24220 "Specification and Test Methods for Pickled Vegetables (Salted and Fermented Vegetables)" was officially born. This is a direct reflection of China's substantial participation in international standardization work in the pickled vegetable industry, and also the sixth food standard formulated by China under the ISO framework. Kimchi is a unique lactic acid fermented vegetable product with diverse raw materials, simple production, low cost, convenient consumption, good sensory quality, and suitable taste. However, there are also some food safety issues during the fermentation process of kimchi, among which nitrite is the most noteworthy. Nitrite poisoning usually manifests in three types: after nitrite enters the human body, it oxidizes normal hemoglobin in the human blood to methemoglobin, reducing the oxygen carrying capacity of the blood, leading to methemoglobinemia; Nitrite synthesizes nitrosamines in the body to induce cancer; Causes hypertrophy of the renal glands and glomeruli. But controlling nitrite within a safe range will not cause harm to the human body

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