First of all, 1 is rich in value. Sauerkraut is mainly pickled with Chinese cabbage and fermented. The nutritional value of pickled cabbage is still very high, and the vitamin C contained in Chinese cabbage is retained during the production process. Amino acids, dietary fiber and other trace elements. Moreover, sauerkraut contains a lot of lactic acid bacteria after fermentation. This kind of lactic acid bacteria can effectively ensure the normal intestinal flora after entering the human body. Promote intestinal absorption of nutrients. Has the effects of stimulating appetite, nourishing and strengthening. As one of the three largest pickles in the world, sauerkraut is rich in important vitamins such as vitamin abc and various minerals. It is a safe and nutritious vegetable fermented product. Kimchi is also effective in preventing obesity, hypertension, diabetes and digestive system cancer. Sauerkraut can lower blood cholesterol. Prevent arteriosclerosis.
2. It can relax the bowels and help the human body to discharge waste in time. The raw materials of sauerkraut are all vegetables, which are rich in dietary fiber. It can promote gastrointestinal peristalsis, help the human body to discharge waste in time, and has a good therapeutic effect on the related symptoms of constipation patients.
3. It is rich in trace elements, which can promote blood circulation and maintain the normal operation of various system functions of human body. Sauerkraut is rich in copper and is an important raw material for human metabolism. It plays an important role in the growth and development of hair, bone tissue and human brain.
4. It can kill bacteria and diminish inflammation. Sauerkraut is rich in organic acids, which makes some bacteria afraid of acidic environment unable to survive, helps people resist the influence of some bacteria and inflammation, and then plays a role in sterilization and anti-inflammation.
Secondly, the method is simple: remove the roots and impurities from the selected vegetables. Stir-fry in boiling water for one minute, then take it out. Medium rare is appropriate. Don't overdo it.
Second, cooked food. Wash it with clear water several times, clean it, and then squeeze it dry.
3. Mix flour and water evenly. Put it on the fire and boil it for later use.
Fourth, put the washed vegetables in the jar. After that, pour the boiled water in the west, and then add the old sour soup to seal the jar mouth to the shade. After sealing for 24 hours, open the jar and eat.