In health news, pickled cabbage, one of the most popular ingredients for hot pots, is now advised to be avoided as the Consumers' Foundation has recently found excessive amounts of a toxic chemical in 17 of the 20 sampled products it examined, representing a nonconformance rate of 85%.

Preserved cabbage hot pots are extremely popular in the winter, and many enjoy the taste of broth flavored with preserved cabbage.

The Consumers Foundation recently tested 20 samples of packaged and unpackaged preserved cabbage being sold on the market, and found sulfur dioxide residue in 17 of the 20.

Excessive preservative levels were also found in 15% of the samples.

The CF conducted a similar inspection in 2004, and the number of samples failing to meet standards has increased significantly.

Samples from Tai Yuan, Chuan Hsiang, and Chiayi's Chieh Chi failed both inspections due to excessive levels of sulfur dioxide and preservatives.

Sulfur dioxide is a bleaching agent used to improve the appearance of products, but can cause respiratory difficulties or gastrointestinal discomfort.

The CF recommends inspecting preserved cabbage packaging to make sure there are no tears and freezing packages to preserve contents.

Cabbage should also be rinsed thoroughly with water prior to use to decrease sodium content.