Sauerkraut can be used as an appetizer, snack or condiment in our diet. It can be divided into northeast kimchi, Sichuan kimchi, Guizhou kimchi and Yunnan Fuyuan kimchi. The taste and style of kimchi vary from region to region.
However, a lot of salt should be added in the pickling process of sauerkraut. Sauerkraut itself will not only lead to excessive salt intake, which is not conducive to human health, but also lead to mixed bacteria and excessive nitrite due to various reasons such as immature sauerkraut technology or experience.
If food poisoning or nitrite poisoning is accidentally caused, it will seriously damage human health.
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Matters needing attention in eating sauerkraut:
Don't eat sauerkraut if it turns brown or oxidized.
Different from the standardized production process of enterprises, individuals should pay more attention to the selection of raw materials in the process of pickling pickled cabbage, choose cabbage with good vegetable quality and less pollutant residue, choose clean and hygienic containers, compact and seal the cabbage to ensure that water does not pass through the cabbage and ensure full fermentation.
The shelf life of pickled cabbage mainly depends on the previous fermentation process. If it is fully fermented, sauerkraut will not deteriorate even if the temperature rises, otherwise it will be easy to brown and oxidize.
In this season, citizens can observe whether their pickled vegetables are brown, touch the surface of pickled vegetables with their hands and smell them with their noses. If it stinks, it means it has been corrupted. If this happens, don't eat it. Because pickled cabbage will breed a variety of harmful bacteria after deterioration, especially the increase of pathogenic bacteria such as Escherichia coli, which will cause gastrointestinal diseases.
People's Daily Online-Eating sauerkraut in winter is the right appetizer.
People's Daily Online-Pickled sauerkraut should not be eaten after May.