Is the sauerkraut in the Northeast made of Chinese cabbage nutritious

Absolutely. Sauerkraut, also known as kimchi and pickled cabbage, is made by using Chinese cabbage or cabbage and other seasonings, etc., after pickling, fermented under the action of lactobacilli.

Nutritional efficacy: sauerkraut tastes salty and sour, crisp and tender taste, bright color, fragrant, appetizing and refreshing, decanting and greasy; It can not only increase appetite and help digestion, but also promote the body's absorption of iron. Sauerkraut fermentation is the result of lactobacilli breaking down sugars in cabbage to produce lactic acid.

Lactic acid is an organic acid, which can increase appetite and promote digestion after being absorbed by the body, and at the same time, cabbage becomes sour, and the nutrients contained in it are not easy to lose.

The fittest: young and old. About 30 grams per meal.

Special tip: Sauerkraut can only be eaten occasionally, and if you are gluttonous for a long time, it may cause urinary stones. In addition, in the process of pickling sauerkraut, vitamin C is destroyed in large quantities, and if the human body lacks vitamin C, it will reduce the ability to inhibit the deposition of calcium oxalate crystals in the kidney and reduce the formation of stones.

Eating sauerkraut containing too much nitrite will make the blood protein in the blood become methemoglobin that loses its oxygen-carrying function, so that red blood cells lose the ability to carry oxygen, resulting in tissue hypoxia, and poisoning symptoms such as blue lips, headache, dizziness, nausea and vomiting, palpitation, etc., and in severe cases, it can also cause death. Moldy sauerkraut is obviously carcinogenic and should not be eaten.

Northeast sauerkraut retains the rich nutrients of Chinese cabbage, as well as vitamins and dietary fiber, as well as a lot of carbohydrates and amino acids and lactic acid bacteria that are beneficial to the human intestines.

Northeast sauerkraut is a natural green food, it is a fresh Chinese cabbage as the main raw material, in the autumn and winter after fermentation and pickling to get the local food, it has a sour smell, rich in dietary fiber and a variety of minerals beneficial to the human body and rich in trace elements and vitamins, but also contains a large number of probiotics, it has a high nutritional value, people have many benefits to the body after eating, its plasticity is very strong, there are a variety of different ways to eat.

1. Enzymes and probiotics

Sauerkraut in the Northeast contains a large number of enzymes and probiotics, which makes it produce active ingredients in the natural fermentation process are converted from plant sugar, these enzymes and probiotics will accelerate the decomposition of fat and metabolic diseases in the human body after entering the human body, and can promote the digestive function of the human stomach and intestines that can be provided by manpower, as well as intestinal flora disorders, etc.

2. Sauerkraut does not contain nitrite amines

Many people think that the sauerkraut in the Northeast is a pickled food, that he will produce a large amount of ammonium nitrite in the pickling process, and are worried that the use of it will endanger health and cause the body cells to become cancerous, in fact, people do not have to worry about this, because the Northeast sauerkraut is a pure plant fermentation, which can inhibit the breeding and growth of some harmful bacteria, it will hardly produce ammonium nitrite in the pickling process, and it will not produce carcinogens, people can eat it with confidence, it is a relatively safe and healthy food.

3. How to eat sauerkraut

The sauerkraut in the Northeast is very plastic, there are many different ways to eat, the simplest and most common way to eat is to take out the sauerkraut, wash it with water, cut it into thin strips, put it in a bowl, put an appropriate amount of cooking oil in the pot, heat it, put a few chili peppers and fry it into chili oil, pour it directly on the sauerkraut, and you can eat it after mixing well. The sauerkraut in the Northeast can also be made into dumplings with sauerkraut filling, and can also be made into sauerkraut pork and vermicelli, which are sour and attractive after being done, and are particularly delicious.

The nutritional value is relatively high, it can increase appetite, it can supplement protein, it can supplement vitamin fiber, and it can promote intestinal peristalsis, but don't eat too much, because the sodium nitrite content in it is particularly high, which is likely to cause high blood sugar and blood pressure.

There are a large number of probiotics and enzymes in sauerkraut in Northeast China, which can promote human metabolism, promote intestinal peristalsis, promote digestion, and accelerate fat decomposition.

It can be supplemented with related plant enzymes. The taste is particularly unique and can help a person get good digestion. It can boost the immune system and has a lot of crude fiber in it.

Chinese cabbage and sauerkraut are not the same vegetable.

Eating Chinese cabbage can help everyone to supplement calcium, and for Chinese cabbage, it is rich in calcium.

If you want to supplement calcium, then choose the method of eating Chinese cabbage to supplement calcium, and the actual effect is particularly good. At the same time, eating Chinese cabbage can also play a role in skin care, the water content in Chinese cabbage is very high, and at the same time, the calories of Chinese cabbage.

It's also very low.

In the case of dry gas, the cold wind at the moment is particularly harmful to our skin, and at the same time, Chinese cabbage is rich in vitamin C

e, and everyone chooses to eat more Chinese cabbage, which can also play a very good skin care and beauty effect, which is very good for female friends.

The anti-cancer effect of Chinese cabbage is also particularly good. There are some nutrients in Chinese cabbage, and eating Chinese cabbage can help dissolve estrogen.

Yes, and for that kind of estrogen, it will be negotiated with breast cancer. At the same time, there is also a small amount of molybdenum in Chinese cabbage, which can inhibit nitrite in the human body.

The effect of amine conversion, so the anti-cancer effect of Chinese cabbage may be particularly good.

Chinese cabbage is also particularly interesting for everyone to promote digestion, and Chinese cabbage contains dietary fiber.

At the same time, eating Chinese cabbage can also play a role in promoting digestion. Especially for the group that is easy to get angry, it is a very good choice for everyone to choose to eat Chinese cabbage, and eating more Chinese cabbage can give full play to the role of selling fire.

Everyone knows that sauerkraut must be due to its classic work Laotan sauerkraut noodles, Laotan sauerkraut noodles used to be popular all over the country for a certain period of time, and so far its popularity is also very large. The nutrients of sauerkraut are especially large, it is not only mainly manifested at the acid level, it also has some organic matter, protein, carbohydrates.

and some other minerals.

1. Sauerkraut has a very wonderful nutritional element, which is high in copper. It is one of the most important nutrients that chemicals in the body cannot be deficient in.

2. Sauerkraut has a very strong effect, it can help you master something. It can fill in the lack of things in everyone's body, which is not only the last nutrients that everyone's body can lack.

1. The greater effect of sauerkraut actually feels or its spleen-strengthening and appetizing effect, as we all know that its strange taste can smell faster and taste. It's also a very good thing, if you don't have anything to eat. You can eat it with complete peace of mind.

It really can help you faster.

2. Sauerkraut can actually be said to be an emerald green ingredient, which not only has a greater value for the use of nutrients.

It also has a moisturizing effect, which is actually very important. Especially for some elderly people, there are also some pregnant mothers. It's also very helpful.

3. Do you think sterilization and swelling reduction are key? Many people feel that this is also very important, and we will say that there is nothing wrong with your opinion. I think you have to master it well.

Yes, sauerkraut is pickled with bok choy. Cabbage is rich in vitamin C, some iron, potassium, vitamin A, and some cellulose, sauerkraut has these trace elements, some dietary fiber, amino acids, and a cluster of lactic acid bacteria, sauerkraut and cabbage are very good, but sauerkraut can eat too much without changing. Kiritoshi Sakura.

Yes, sauerkraut is a kind of product produced after pickling Chinese cabbage, the nutritional value of these two kinds of cabbage is relatively high, but the fat content is particularly low, the chain liquid chop can achieve the effect of lowering blood pressure and blood lipids, can promote blood circulation, blood flow shed Changtong, can improve the body's immunity, can enhance physical fitness.

It's not the same vegetable; Chinese cabbage can be used to supplement calcium to strengthen bones, and he also has the best effect, sauerkraut can promote blood circulation, improve the body's immunity, and lower blood pressure.

The method of pickling sauerkraut with Northeast Chinese cabbage:Ingredients: 3 kg of Chinese cabbage.

Excipients: 10-20 grams of salt.

Steps: 1. Peel off the stale skin of the Chinese cabbage and set aside.

2. Break off the pieces and soak them in clean water for 10 minutes to rinse.

3. Dry for 1-2 days.

4. After drying, shreds are slender.

5. Marinate it with salt, and it is easy to get out of the water when the cabbage is pressed by hand.

6. After half an hour, you can see that there is juice at the bottom of the basin.

7. Squeeze the water into the bottle and press.

Sauerkraut with white meat.

This is a typical way to eat in the Northeast, sauerkraut likes oil, especially the combination of lard and sauerkraut is simply a pair made in heaven, sauerkraut is sour and refreshing, and the soup is thick.

Ingredients: 500 grams of sauerkraut, 150 grams of pork belly, 50 grams of vermicelli, 2 grams of coriander, 1 green onion, 1 piece of ginger.

Seasonings required: 2 grams of salt, 2 grams of monosodium glutamate, 3 grams of chicken essence, 2 grams of pepper, 1 gram of cooking oil.

Production process: 1. Cut the pork belly into large pieces, burn the pig hair on the surface, blanch it in a pot of cold water, scrape off the dirt on the skin with a knife, start the pot again, put the pork belly pieces into the pot and add an appropriate amount of water, pour in a little cooking wine, and skim off the foam after boiling.

2. Simmer on low heat for about 15 minutes, turn off the heat and simmer for about 10 minutes until eight are ripe, let cool and cut into large thin slices. With chopsticks, you can pierce through, that is, about eight ripe. Do not throw away the broth in which the meat is boiled, and use it later when sauerkraut is stewed.

3. Soak the vermicelli in cold water in advance and cut it short with scissors. Remove the roots of the sauerkraut, slice it on the sauerkraut with a knife, cut it into shreds with a top knife, wash it with cold water and dry it. Wash and cut the coriander, peel the ginger and cut it into shreds, and cut the green onions into shredded green onions.

4. Put the original soup of boiled meat in the pot, add shredded green onion and ginger, then add shredded sauerkraut, bring to a boil and simmer for 15 minutes, skimming off the foam. If there is no old soup, you can use pork fat to boil the pot, add sauerkraut and stir-fry it, and then add water to stew.

5. Add the pork belly slices, add a little salt, monosodium glutamate, chicken essence and pepper to taste, and continue to simmer for about five minutes.

6. Add the soaked vermicelli and cook for about 1 minute, drop a little cooking oil, and sprinkle with coriander.

Sauerkraut stewed potato strips.

Sauerkraut stewed potato strips are the most common dish we eat when we were children, the pork in that period is relatively rare, and it is not a meal that can be eaten, and sauerkraut and potatoes are every once in a while, and there is a sentence after the break of potato stewed sauerkraut: hard! This means that when potatoes and sauerkraut are stewed together, they are not so soft and rotten, but they are firm even when cooked.

Making this dish is inseparable from big oil, and lard is a "sharp weapon" to enhance flavor and flavor.

Ingredients: 1 sauerkraut, 2 potatoes, 500 grams of cooked bones, 1 green onion, 1 piece of ginger.

Seasoning required: 50 grams of lard, 1 gram of Sichuan pepper noodles, 5 grams of coarse salt.

Production process: 1. Wash the sauerkraut, remove the roots, slice two knives on the part of the sauerkraut, and cut the top knife into even shreds.

2. Peel and wash the potatoes and cut them into finger-sized strips, cut the green onions into chopped green onions, wash and cut the ginger into minced ginger.

3. Heat the wok, add the lard oil to boil, add the green onion, ginger and peppercorn noodles in the pot, add the shredded sauerkraut and stir-fry for a while.

4. Add an appropriate amount of rice soup (water is also acceptable), put in the cooked cavity bones and potato strips after boiling, and add coarse salt.

5. After boiling, turn to low heat and simmer for about 15 minutes.

Sauerkraut stewed pork ribs.

Ingredients: 500 grams of sour cabbage, 500 grams of pork ribs, 1 green onion, 1 ginger Seasoning: 4 grams of salt, 2 grams of monosodium glutamate, 2 grams of chicken essence, 2 grams of pepper, appropriate amount of salad oil, 1 gram of Sichuan pepper, 2 large ingredients.

Production process:1Wash the sauerkraut and cut it into thin strips, cut the green onion into chopped green onions, peel and cut the ginger into minced ginger.

2.Wash the pork ribs, blanch them in a pot of cold water, put a little cooking wine in the pot, skim off the foam after boiling, and remove the blood foam on the surface.

3.Heat the pot and put in the salad oil, put in the green onion and ginger boiling pot, put in the pork ribs and stir-fry until they change color, cook cooking wine to remove the fish, add an appropriate amount of hot water to wipe the pork ribs, add salt and cooking wine and stew for about 20 minutes, add shredded sauerkraut and continue to simmer for 20 minutes, add monosodium glutamate chicken essence and pepper to taste, and stew for about 2 minutes.

The way to eat sour cabbage in the Northeast is generally used to stew pork vermicelli, and I think this way of eating is better, or directly to make cold dishes.

First of all, you can make sauerkraut and big bones hurt. Then you can stir-fry a sauerkraut powder with sauerkraut and porridge, and then you can also stew a large pot of sauerkraut and put it on it. Sichuan white meat, then put some vermicelli.

The way to eat sour cabbage in the Northeast is that we can first eat pork, noodles, and stewed sauerkraut and sauerkraut stewed Chinese cabbage.

1. Soak the pork belly in water, then put it in a pot, add water to cover the meat, put peppercorns, ginger slices, star anise, cinnamon, cooking wine, and boil.

After boiling, boil for another 10 minutes, then take out, dry until it is not hot, cut into slices 2, sauerkraut into shreds, if it is too sour, soak it in water, wash it and dry it.

3. After the pot is hot, put an appropriate amount of oil, add ginger slices, garlic cloves, green onions, star anise, cinnamon, dried chili peppers, stir-fry until fragrant, add pork belly into the stir-fry, fry the oil, add sauerkraut,