Sauerkraut can be an appetizer and dinner in our diet, and it can also be used as a seasoning to cook. Can be divided into northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, German sauerkraut and so on. Different regions have different tastes and styles of sauerkraut. People often say "sauerkraut" generally refers to all kinds of sauerkraut made of green vegetables or cabbage.
1, appetizing healthy food
Sauerkraut contains a lot of organic acids, most of which are lactic acid, which has a strong stimulating effect. Eating it can stimulate appetite and promote digestion.
2, moistening the intestines and relaxing the bowels
The raw material of sauerkraut is vegetables, which all contain more dietary fiber. It has a good laxative effect after eating, and is suitable for people with constipation.
Nutritional value of pickled cabbage
Pickled sauerkraut retains the original vegetable nutrients to the maximum extent, and is rich in vitamin C, amino acids, dietary fiber and other nutrients. Because sauerkraut uses the storage method of lactic acid bacteria dominant flora, it contains a lot of lactic acid bacteria. Some data show that lactic acid bacteria is a normal flora in human intestine and has the function of maintaining the normal physiological function of gastrointestinal tract.
Eating sauerkraut often is good for your health, but sauerkraut is a pickled food. Eating more is not recommended. Eating too much is bad for your health. Nutritionists say sauerkraut can be eaten, so it is recommended to eat less. Do you know that?/You know what?
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The simplest way to pile up pickled cabbage is to add two seasonings without complicated operation. Simple and quick, even if it is kept for one year, it will not rot, and it has good color and crisp taste. You can cook any delicious food about sauerkraut. The key is to make it yourself, without adding any additives, and it is safe and secure to eat.
1. Pickled sauerkraut is generally accumulated after the first frost. At this time, it is mainly to store food for the winter. In addition, pickled sauerkraut is not easy to deteriorate when it is cold. We can take it out of the sauerkraut tank when we want to eat it!
2. Before you pile up sauerkraut, you must expose the cabbage to the sun for 3-5 days to remove the water in the cabbage. When you accumulate sauerkraut, cut off the head of the vegetable with a kitchen knife, and then break off the yellow bad leaves by hand. Don't be afraid to waste. If you don't throw away those rotten leaves, the sauerkraut in the vat will rot and become white. exist
3. The sauerkraut tank should be hung larger, preferably about one meter high, but the tank must be clean and not oily. Otherwise, sauerkraut will rot easily. This winter, if it is one meter high, we should prepare a plastic sheet one meter and five meters long and put it in the jar.
Cabbage has cooked and raw products. Cooked products refer to cabbage scalded with water in a pot and put into a sauerkraut jar. Accumulation refers to putting raw cabbage directly into the jar without boiling water, but I suggest you not to cook it. Cooked products rot easily if they are not mastered properly.
5. The pickle jar should be placed in a cool place, and the cabbage should be put upside down. When the jar is full, add salt. Two bags of salt are enough for us to cook. After the salt is released, add cold water. The plastic sheet will tie the mouth with a stronger rope and press a big stone on the cabbage to prevent the cabbage from floating.
6. In order to make sauerkraut yellow and crisp, white wine and white vinegar will be added. Of course, you can do whatever you want. If the temperature is too high, sauerkraut will rot, but if it is too low, it will not be sour. So before you accumulate sauerkraut, you must choose a good place. After the accumulation, the sauerkraut jar can't be changed if it wants to change places.
7. Next, we will wait and eat in about a month. You can't eat sauerkraut for the first 25 days. If we eat it, it is easy to be poisoned, but there is no guarantee that it will be poisoned, but it is not safe. We are doing well these days. Just to be on the safe side, wait a month before eating!
8. There are still many people who shred all the cabbages they want to pickle. It doesn't matter. Shredded sauerkraut will be pickled faster, like many people have no place to find small jars, and they can't pickle a few at a time. It is best to shred and pickle. Fast, does not take up space. Be sure to remember that you can't get any oil on your hands and pots!