Is it good to eat pickled cabbage during the Chinese New Year?

It's fine to eat pickled cabbage in moderation during the holidays—it can stimulate appetite, enrich the flavor of meals, and provides dietary fiber and probiotics. However, excessive consumption or eating improperly pickled cabbage may pose health risks due to excessive nitrite levels.

Pickled cabbage develops a unique flavor through fermentation. Consuming it during festive meals, which are often rich and greasy, helps cut through the oiliness, refreshes the palate, and enhances appetite. The dietary fiber promotes intestinal movement, while probiotics help maintain a balanced gut microbiome, making it an ideal accompaniment to meat dishes.

However, nitrites may form during the pickling process. If the fermentation time is too short or excessively long, nitrite levels can exceed safety limits, and prolonged overconsumption may increase health risks. Additionally, pickled cabbage is high in salt, so excessive intake can burden the kidneys, and people with hypertension should be especially cautious.

When purchasing pickled cabbage, choose products from reputable manufacturers with intact packaging. Soak it in water for 10–15 minutes before eating to reduce salt content. Consume it alongside fresh vegetables and soy products to ensure balanced nutrition, and avoid eating large amounts at one time.