What is sauerkraut What is the dish of making sauerkraut

Sauerkraut. It's just sour cabbage, thank you! ^_

Sauerkraut is mainly found in Northeast China and Germany, and is also found in Southwest China. In ancient times, it was called "Zhou Li", and it had its great name. The Northern Wei Dynasty's "Qi Min Yao Shu" is a detailed introduction to the various methods used by the ancestors to pickle sauerkraut with raw materials such as cabbage (ancient name woad).

In ancient times, the original intention of making sauerkraut was to prolong the shelf life of vegetables. In the "Book of Songs" there is a description of "Zhongtian has a lu, there is a melon in the territory, it is a peel is a gourd, and the emperor of the ancestor is dedicated", according to the Eastern Han Dynasty Xu Shen's "Shuowen Jie Zi" explained: "The one who pickles the cabbage, the sauerkraut is also", that is, similar to the current sauerkraut, it can be seen that the history of Chinese sauerkraut is quite long.

Sauerkraut can be an appetizer in people's diet, a side dish, or a seasoning to make dishes, which can be divided into Northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, German sauerkraut, etc., and the taste style of sauerkraut in different regions is also different.

Sauerkraut is a type of kimchi made from cabbage, greens, white radish, rape, or mustard greens. Sauerkraut can be divided into Northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, German sauerkraut, etc., and the taste style of sauerkraut in different regions is also different.

The color of high-quality sauerkraut is natural, the leaves are light yellow to dark yellowish-brown, and the leaves are translucent white to dark yellow, and the color will slowly turn gray after short-term exposure to the air or during the shelf life after vacuum packaging, and this change does not affect the other qualities of sauerkraut.

The color of the sauerkraut after dyeing and bleaching is particularly yellow and bright, and it is not easy to change color after short-term exposure to air or long-term light during the shelf life after vacuum packaging.

Pay attention to the production date when buying, the color of high-quality sauerkraut is bright yellow when it is just produced, and if the overall color of the sauerkraut products is too bright for more than a month after the production date, it may be added with sulfites and other preservatives, sulfites are very easy to oxidize, and sulfur dioxide is constantly released to bleach sauerkraut.

What kind of dish is sauerkraut.

Sauerkraut is one of China's famous specialties. It is made by pickling Chinese cabbage, greens, white radish, etc. It belongs to the cruciferous family, the genus Brassica. This method was invented by the Chinese, and its main production areas are northeast China and Germany.

What sauerkraut looks like.

Sauerkraut is actually made with Chinese cabbage, greens, and cabbage. After pickling and fermentation, the color is yellow and bright, the surface is oily and shiny, the taste is good, and the nutritional value is rich.

Sauerkraut method. 1.Sauerkraut white meat.

Cook the pork belly, skim off the blood foam, cut the meat into thin slices after it is cool, put it in a hot pan and fry chopped chives and minced ginger, then add sauerkraut and pork belly slices, stir-fry, and then add an appropriate amount of water to stew. 2.Chop the pork belly into minced meat, put in the prepared sauerkraut, stir well, then add the chili pepper to remove the smell and fragrance, grasp it well, and make it into a meat patty.

The efficacy and role of sauerkraut.

Sauerkraut is a fermented pickled food that is rich in organic acids. After eating, it can be praised to promote the secretion of acid deficiency in the stomach, enhance digestive function, inhibit the reproduction of harmful bacteria, appetize and refresh, and promote bowel movements.

Sauerkraut is generally not a fixed type of vegetable, but is made from cabbage, turnips, purses or cabbage. Sauerkraut is a pickled dish of Mingsan, which is made by cleaning vegetables and adding salt, light soy sauce, chili peppers and other seasonings into a jar to pickle.

The pickled sauerkraut has a salty and sour taste, a crisp texture, and a bright color, and is often eaten as an appetizer, a side dish, or as a seasoning to make dishes.

Sauerkraut has a very long history of existence and development in China, and each region has its own varieties of sauerkraut, such as Northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan sauerkraut, etc., with different tastes.

The pickled sauerkraut is generally not too long, sealed and pickled for about half a month before eating, and it should be placed in a cool, dry and ventilated place when pickling.