The salted fish is placed in the sun to dry in a fishing village in Lianyungang, Jiangsu province. Gng Yuhe / for China Daily Nine deaths serve as a reminder of food security problems
Nine members of a family in Heilongjiang province died last month after they ate homemade Suantangzi, A type of thick noodles made of fermented corn flour.
In a case he carried out, the National Health Commission said the deaths, which occurred in Jidong County, were caused by Bongkrek Acid, a respiratory toxin produced by a bacterium that contaminated the noodles.
In summer and autumn, fermented foods made of rice or flour are susceptible to the contamination of bacteria, which can survive even when the food is boiled at a high temperature.
There is no specific antidote and the mortality rate of said infections can exceed 50 percent.
The Commission warned the public against manufacturing or eating such food, including fermented glutinous rice bathtubs and fermented rice noodles.
14 cases of Bongkrek acid poisoning had been reported in China from 2 010, resulting in 37 deaths and involving 84 people.
In addition to preserving many different foods for long periods of time, the pickling can bring unique flavors.
whether it is served as a side dish that accompanies an oatmeal or noodle soup, or is used as a seasoning for stewed fish or boiled meat, the essential food is an essential part of the Chinese daily diet.
In different areas, people use contrast ingredients and methods to make this food. Common ingredients include cabbages, cucumbers, radishes, ginger and garlic, as well as proteins.
In northern areas of China, pickled foods are usually marinated with a high salt content, while in the south, it is traditionally fermented with a low salt content and lactic acid bacteria.
In the northeast, after Napa cabbage is harvested at the end of autumn, families begin to spoke cabbage.
The cabbage is dried in the sun for two days. Then it is cleaned, the outer leaves are removed and the base is cut.
Flasks used to ferment cabbage should be completely clean and dry.
salt is placed at the bottom of the jars before a cabbage layer is added. Follow the alternative layers of salt and cabbage until the jars are full.
A heavy stone is placed in the cabbage layer at the top. After several hours, water is added until the jars are full again.
The pickle cabbage is usually ready to eat after a month. The amount of cabbage and salt used is key for this dish, while each family has its own recipe.
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