Is soaking dried yellow cabbage poisonous for too long

Soaking dried yellow cabbage for too long may produce toxic substances. Under normal circumstances, soaking in cold water for 6-8 hours or warm water for 2-3 hours is sufficient. However, soaking for more than 24 hours may lead to the growth of harmful substances such as yeast acid. During the production process of dried daylily, trace amounts of colchicine may remain, which is easily soluble in water. Proper soaking can remove most of the toxic components. Fresh yellow cauliflower must be dried or subjected to high temperature treatment before consumption due to its higher concentration of colchicine. It is recommended to change the water 1-2 times during the soaking of dry products, and keep the water temperature below 40 degrees Celsius to effectively reduce toxicity. After soaking, the yellow cabbage should be thoroughly cooked, as high temperatures can further decompose residual harmful substances.

Long term soaking can cause water quality to deteriorate and decay, especially in environments with temperatures exceeding 25 degrees Celsius, where microbial growth accelerates. Rice yeast acidosis manifests as symptoms such as nausea and abdominal pain, and in severe cases may damage the liver. When soaking hair in summer, it should be refrigerated. If the water is turbid or has a sour taste, it should be discarded immediately. Some people mistakenly believe that the longer they soak their hair, the safer it is, but in fact, more than 12 hours will significantly increase food safety risks.

It is recommended to store dried daylily in a cool and dry place to avoid moisture, and to take it as needed each time to avoid repeated soaking. Rinse with running water for 3 minutes before cooking, and it is safer to pair it with antibacterial seasonings such as garlic and vinegar. If discomfort symptoms such as dizziness and vomiting occur, seek medical attention promptly. People with special constitutions and infants should be cautious when consuming yellow flowered vegetable products.