Re 山菊花 建议不要在食物中使用 Pickling Lime，以防中毒。

谢谢您的很多做菜的帖子，我家LD学了很多，因为她没有文学城ID，所以一直潜水。她刚刚去网上查了关于 Pickling Lime 的资料，让我告诉大家一声，在食物中要慎重使用 Pickling Lime。

 

http://www.food.com/about/pickling-lime-730

 

For use in pickling recipes. Pickling Lime helps to improve the firmness of pickles by introducing calcium that reinforces the pectin in the vegetable being pickled. In using it, a vegetable such as cucumber is soaked first in water mixed with the pickling Lime, for up to a day, then rinsed thoroughly -- at least 3 times -- before the actual pickling process begins. Be sure to use pickling lime as a soak solution only and to rinse product in several changes of water before proceeding with the recipe. Do not use lime purchased from lumber supply stores as it may contain lead. Pickling lime is found in most grocery stores with the pickling supplies. Because the Lime is alkaline, you have to get rid of it all, or it would neutralize the acidity that you are going to use to preserve the pickles with. People haven't always rinsed it thoroughly, though, leaving some alkalinity and raising the pH of the pickling batch by neutralizing the acidity. On account of this, cases of botulism have been recorded, and for that reason it's not generally recommended to use this anymore. Some home canners recommend using grape leaves as an alternative to help with crunchiness.

所有跟帖： 

• 谢谢你家LD！！我会转给老乡参考~~~我自己因为懒，还没有试验过这个菜谱呢：） -山菊花- ♀ (185 bytes) () 03/05/2016 postreply 08:10:40

• Pickling lime就是氢氧化钙（俗称熟石灰）。你引用的文中只是说它的水溶液呈碱性，会中和泡菜里的醋酸，不利保存。 -viewfinder- ♀ (44 bytes) () 03/05/2016 postreply 09:15:41

• 有的方子说，做米豆腐用生石灰。 -乐乐柔板- ♀ (0 bytes) () 03/05/2016 postreply 13:05:38

• 生石灰和水反应就会变成熟石灰。跟生熟石膏的互相转换差不多的。 -viewfinder- ♀ (0 bytes) () 03/05/2016 postreply 14:49:00

• 谢分享.本人历来没有用过它.这种做法在大规模的做法上用,要是家里偶尔做,完全可以不用的. -海尾归- ♂ (0 bytes) () 03/05/2016 postreply 10:58:50