What are the benefits of making your own sauerkraut?

Sauerkraut is not only a good accompaniment to food, but also has a variety of health and medical functions. The latest research results show that regular consumption of sauerkraut can increase the beneficial bacteria in the stomach and intestines, which can not only inhibit the growth of pathogenic bacteria in the intestines, but also adjust the intestinal flora, which is conducive to intestinal health and increases the body's ability to resist viruses; Sauerkraut is rich in dietary fiber, which has the effect of preventing constipation, enteritis and colitis diseases; Sauerkraut is also effective in the prevention of obesity, high blood pressure, diabetes, and digestive cancer; Sauerkraut can reduce blood cholesterol content, prevent cardiovascular and cerebrovascular diseases such as arteriosclerosis, and can also play a role in reducing liver fat concentration; Sauerkraut has anti-acidifying activity, has a significant effect on inhibiting the aging of **, and can be anti-wrinkle beauty; Sour cabbage also has the effect of inhibiting the growth of cancer cells; The calcium lactate in sauerkraut can also promote the growth and development of children.

In fact, sauerkraut in both the south and the north is made by fermentation, so nitrite is produced, which is a carcinogen. Sauerkraut contains oxalic acid and calcium, which will produce calcium oxalate in the human intestines, which is easily absorbed by the body in large quantities and enters the kidneys. Long-term precipitation of calcium oxalate in the kidneys can easily lead to kidney stones.

In the process of pickling sauerkraut, a large amount of vitamin C is destroyed, and if you eat sauerkraut for a long time and lack vitamin C, the body's immune function will also be impaired, and it is easy to contract diseases, especially colds. Sauerkraut contains a large amount of nitric acid, hydrochloric acid, oxalic acid and other organic acids, and long-term consumption will cause the digestive tract to be in an acidic environment for a long time, resulting in excessive acidity in the stomach, forming gastric ulcers, and causing stomach pain. According to the above, no matter how delicious sauerkraut is, we should not eat it often, and we should not eat too much at one time.

It's okay to eat once in a while and adjust the taste. However, it is not advisable to use it for a long time to make meals.

In the late autumn in the Northeast, many people begin to clean up cabbage pickled cabbage, but that is a compulsory course for the older generation every year, to our generation, generally from the parents' house to take the parents pickled, these years the parents are getting old and can't do it, most people choose to buy and eat, but in order to ensure the color and taste, many will put preservatives outside, it is better to eat the pickled cabbage with pure taste. Sauerkraut is the fresh cabbage through a certain processing method to make it have a certain sour taste, some sauerkraut is delicious, some sauerkraut is not delicious, why is this? The reason lies in the aroma of sauerkraut, sauerkraut is delicious because it is fragrant and not delicious because it is sour, only pickled sauerkraut is delicious because it has aroma, and the sauerkraut prepared is only sour, but not fragrant, so it is not delicious.

The "sour aroma" in sauerkraut is the natural fermentation of plant enzymes to decompose the plant sugars in vegetables, most of which are converted into acidic substances (organic acids) by plant sugars, and the organic acids, alcohols, and amino acids produced during the fermentation process of sauerkraut form the unique fresh and sour flavor of sauerkraut. Sauerkraut retains the nutrients of the original vegetables to the greatest extent, rich in vitamin C, amino acids, organic acids, dietary fiber and other nutrients, because the sauerkraut adopts a clean and hygienic storage method, so it contains a large number of edible nutrients, the process of soaking can produce natural plant enzymes, and has the effect of maintaining the normal physiological function of the gastrointestinal tract.

Sauerkraut is a must-have home-cooked dish in our Northeast winter, whether it is in the city or in the countryside, everyone loves to eat it. The sauerkraut has to be fermented for a month from pickling to eating, and it can only be eaten when it is pickled thoroughly. The pickled sauerkraut is bright yellow, if it is whitish, it is not pickled thoroughly, and it is not good for the human body to eat.

The pickled sauerkraut has a sour taste and is appetizing and helps digestion. There is no harm to the human body. Sauerkraut can be eaten with many dishes, such as the famous sauerkraut stewed vermicelli in the Northeast, sauerkraut boiled white meat, sauerkraut stewed goose, sauerkraut fish, sauerkraut stewed potatoes and so on.

The wind is biting cold outside, eating pancakes on the warm kang head, drinking sauerkraut vermicelli and pork soup, not to mention how refreshing. Dumplings stuffed with sauerkraut are also a must-have in Northeast China. As a Northeasterner, I never get tired of eating.

Sauerkraut, is a particularly popular dish among the folk, it is simple to make, has a unique taste, people who like it can say that meals are inseparable, people who don't like it are basically resisted by the smell, so is sauerkraut good or not, what is the nutrition, can you eat it often? In fact, sauerkraut does not have any unique nutrition, its nutrition is similar to that of cabbage, but in the process of becoming sour, the principle of lactic acid bacteria fermentation is adopted, and a lot of lactic acid bacteria are generated, and lactic acid bacteria can improve intestinal flora and promote digestion. Vegetables are rich in iron, and eating sauerkraut often can supplement iron, but you can't eat too much sauerkraut.

Making sauerkraut by yourself can first ensure the cleanliness and freshness of the dishes, the selection of materials, and the sauerkraut will contain a large number of lactic acid bacteria, which has good benefits for the human intestines, can prevent constipation and ensure the normal effect of the intestines!

Sauerkraut is considered a good medicine for appetizing and healthy food in traditional Chinese medicine, especially the one we make ourselves, which is quite clean and hygienic, without our own sauerkraut, I feel that the food is not very delicious, it simply increases my appetite.

Although the taste is not the best, it does not add any preservatives, it is a pure natural food, at least it will not be harmful to the body if you eat it.

The advantage of making our own sauerkraut is that there are no additives, and we don't know what the vendors are putting in private for the sauerkraut sold in the mall.

1. How to soak sauerkraut.

Ingredients: cabbage, large grains of salt.

Method. 1. First of all, put the picked cabbage outside for two or three days to evaporate some water.

2. Wash your hands and knives clean, completely oil-free. Cut off the old gang and bad leaves of the cabbage and cut it in half from the middle.

3. Brush the pickled container clean and dry, and there should not be a little oil.

4. Blanch the chopped cabbage with boiling water, do not blanch for a long time, first blanch the roots and then the leaves, and the color of the vegetables will turn slightly green.

5. The cabbage should be cooled first, and then the incision is pressed down and put into the container, starting from the bottom, sprinkle a handful of large grains of salt on each layer of cabbage, and try to press it tightly after the yard is stacked to the head of the tank.

6. After arranging, press a stone on top and seal the mouth of the container with plastic wrap.

7. Pour water the next day, let the water cover the cabbage, and then seal the plastic wrap to reduce the contact with the air and better fermentation.

8. Marinate at a temperature of 5-10 degrees for 30 days before eating.

9. During the period, pay attention to observe the water level in the container, and if the water is too much, scoop out some in time to prevent overflow.

10. Wash or soak it before eating, squeeze out the water before cooking.

1. Pepper hemp root.

Pepper lotus root this dish, I believe many friends, only in the restaurant to eat, at home do not know how to do, today I will share its practice with everyone, will buy 5 catties of lotus root after washing and cut strips, after the water boils, first blanch for a minute and then pour out, rinse with water and then control the moisture, put it in a basin and add 200 grams of oyster sauce, 200 grams of light soy sauce, 500 grams of sugar, and then fry a little pepper and chili oil, pour it inside, and finally cut some green and red pepper slices, marinate for half an hour to eat, crisp and rice, this dish must be learned by everyone.

2. Pickled garlic moss.

Pickled garlic moss, it can be said that in summer, every household is an indispensable pickled dish, the five catties of garlic moss bought, do not go to the head, put it into an oil-free and waterless container, and then add 200 grams of light soy sauce, 200 grams of aged vinegar, ten grams of rock sugar, 20 grams of salt, a little chicken essence monosodium glutamate, let it cool after boiling, pour it directly into the garlic moss, and then put some green and red millet spicy, match the color, increase the spiciness, seal the plastic wrap and marinate overnight, and you can eat it tomorrow.

3. Pickled root.

Pickled cabbage root, I believe many friends have not heard of it, first cut off the cauliflower root, cut off the older one, and then cut the middle of the tender root into thin slices, first put salt to marinate its water, then rinse the salt with water, dry the water, put it into a bowl and add 200 grams of light soy sauce, 50 grams of aged vinegar, 50 grams of oyster sauce. , a spoonful of pepper oil, a spoonful of chili oil, 20 grams of salt, 100 grams of sugar, then mix it well, marinate overnight and eat.

4. Pickled cucumbers.

Not to mention pickled cucumbers, it is the longest pickled vegetable in summer, after cutting the 5 catties of cucumbers bought, put salt and marinate for half an hour, pickle out the water, and then rinse the salt with water, dry the water, put it in a basin, add 20 grams of salt, 50 grams of sugar, 200 ml of Sprite, 200 grams of light soy sauce, 100 grams of aged vinegar, and finally pat some garlic, cut some millet spicy, seal the plastic wrap, marinate overnight, you can eat.

Sauerkraut is best made with cabbage, and it is best to use kohlrabi, which is also very delicious.

You can make sauerkraut fish, you need to prepare peppers, shallots, pepper, sugar, pickled peppers, starch, cooking wine, millet pepper, ginger, green onions, salt, salad oil, eggs, sauerkraut and grass carp, cut the grass carp into fillets and clean them, squeeze out the water, and then add an appropriate amount of egg white, pepper, cooking wine, sugar and marinade to the fish fillet, salt is grasped evenly with your hands, some dry starch is added to grasp and marinate evenly, fish bones and fish heads are chopped into blocks, rinsed with water, sauerkraut is washed and cut into sections, green onions and ginger are cut into pieces, and green peppers are chopped, millet pepper slices, add some salad oil to the wok, put the fish head and fish bones in the hot pan with cold oil, fully stir-fry evenly over high heat, and wait until the fish head and fish bones are all white, you can add some green onions and ginger, pickled peppers and sauerkraut, fry the fragrance over high heat, add an appropriate amount of boiling water, skim off the foam, cook on high heat for 5 6 minutes, take out the ingredients when the soup is thick, leave only the soup in the pot, add 2 3 sauerkraut to boil over high heat, add some cooking wine after the rich sauerkraut fragrance comes out, salt to taste, sauerkraut out and spread at the bottom of the containerPut the fish fillet in, keep the soup boiling over high heat, and then quickly spread it in the pot, put the fish fillet in, don't stir indiscriminately, push right along the edge of the pot, the soup slowly boils, the fish fillet Sun Qiao changes color, you can turn off the fire, pour the fish fillet soup into the container with sauerkraut, sprinkle with chili flakes, add some chopped chives, and then prepare a small pot to heat, add salad oil, burn until it smokes, pour it on the fish fillet and eat.

To boil white meat with sauerkraut, you need to prepare sugar, cooking wine, dried chili, star anise, garlic, ginger, green onion, salt, peanut oil and sauerkraut, pork belly, raw materials are ready, clean the pork belly, put the sauerkraut in ice water to wash it, take it out and squeeze the water dry, cut the vegetable stalk into shreds, cut the dried chili pepper into segments, remove the skin of the garlic and cut it into long sections, put the pork belly into the pot, add an appropriate amount of water, and then add the green onion, ginger slices, garlic cloves, dried chili, star anise, sugar, cooking wine, salt and cook for half an hour, Add an appropriate amount of oil to the pot, put the sauerkraut in the water and fry it dry, take it out after the fragrance is fried, and cook the pork belly until it is gently inserted with chopsticks, the meat slices are cooled and cut into large slices, the pork belly, sauerkraut and broth are poured into the pot and stewed together, and you can eat it in about 20 minutes.

Shredded sauerkraut pork. Ingredients: sauerkraut, pork, green onion, ginger, garlic, soy sauce, salt, monosodium glutamate.

Method: 1. Prepare all the ingredients, and mince the green onions, ginger, and garlic.

2. Add an appropriate amount of oil to the pot, and when the oil is hot, add the prepared green onions, ginger and garlic and stir-fry until fragrant.

3. Then add the prepared shredded pork and stir-fry, and the fried shredded pork begins to change color.

4. Sprinkle an appropriate amount of soy sauce in the pot and add sauerkraut after the pork changes color.

5. Add an appropriate amount of water, generally after the water in the pot is fried dry, you can eat pure Xuzheng.

Sauerkraut white meat. Ingredients: pork belly, sauerkraut, green onion, ginger, Sichuan pepper, garlic.

Method: 1. First clean the pork belly in clean water, add an appropriate amount of water to the pot, put the pork belly into the pot, add the green onion and ginger to boil.

2. Take out the boiled pork, cut it into meat slices and set aside.

3. Clean the prepared sauerkraut, cut it into thin strips and set aside.

4. Add an appropriate amount of oil to the pot, after the oil is hot, add the prepared peppercorns and stir-fry until fragrant, then add the shredded sauerkraut and continue to stir-fry.

5. Pour the freshly cooked broth into the casserole. Bring to a boil over high heat first.

6. Put the cut meat slices evenly on the top of the casserole, then bring to a boil over high heat, simmer for 15 minutes on low heat, and then serve.

Sauerkraut konjac. Ingredients: konjac tofu, Hangzhou pepper, Yunnan sauerkraut, salt, light soy sauce.

Method: 1. First clean the konjac tofu in clean water, then cut it into strips, then put the cut konjac sticks into boiling water and blanch them, then take them out and drain the water. Dice the bell peppers.

2. Add an appropriate amount of oil to the pot, after the oil is hot, put the prepared diced Hangzhou pepper and Yunnan sauerkraut into the pot and fry until fragrant, then add the prepared konjac sticks and continue to stir-fry.

3. Add an appropriate amount of salt and light soy sauce and continue to stir-fry. After stir-frying for 2-3 minutes, you can take it out and serve.

Sauerkraut white meat. 1.Rinse the sauerkraut and cut into thin strips.

2.Cut the boiled white meat into large thin slices.

3.Put a little base oil in the pot, add the green onions, ginger slices, and dried chili peppers and stir-fry until fragrant.

4.After stir-frying chives, ginger and dried chilies, add the shredded sauerkraut and stir-fry.

5.After stir-frying for two or three minutes, add the bone broth, if not, add water.

6.Add an appropriate amount of salt to taste and monosodium glutamate, turn off the heat after boiling.

7.After boiling, pour directly into the casserole and stack the sliced white meat.

8.Put the white meat on the fire, bring the casserole to a boil, and then change to medium-low heat.

9.Cover and simmer for about 10 minutes.

Sauerkraut potato strips.

1.Cut the potatoes into thick strips, and chop the sauerkraut, red pepper, green garlic, and garlic into thin pieces.

2.Sit water in a small pot, **, add salt, put potato strips and cook until ripe.

3.Start another pot, do not put oil, and directly dry the water of the minced sauerkraut.

4.Heat a pan, add oil, and fry the cooked potato strips coated with cornstarch in the pan.

5.Add the minced garlic to the stir-fry until fragrant, then add the minced sauerkraut and red pepper to the pot.

6.Stir-fry well, add oyster sauce and no other seasonings.

7.When it comes out of the pot, put the green garlic sprouts in and turn off the heat.

8.Stir-fry evenly, and this is ready to go.

Sauerkraut chicken. 1.Wash the sauerkraut, cut it into pieces and squeeze out the water, wash and chop the chicken.

2.Bring one to a boil in a pot, then pour out the water and drain the water.

3.Don't throw away the chicken fat after removing it, and stir out the chicken fat in the pan.

4.Add green onion and ginger slices to the chicken fat and stir-fry until fragrant.

5.Stir-fry the chicken pieces in a pan until the chicken is firm and add boiling water.

6.After the heat is boiling, add the sauerkraut and simmer for 45 minutes.

7.Until the chicken is tender, then add a small amount of shredded pepper.

8.Slightly lift the taste, and salt to taste.

9.Finally, sprinkle with pepper and serve.

Laotan sauerkraut beef noodles.

1.Cut the brisket into small pieces, marinate in the cooking wine for half an hour, and wash off the foam in boiling water.

2.Shred the sauerkraut, cut the two wattle strips into sections, and cut the garlic in half.

3.Add the oil, after the oil is hot, add Pixian bean paste and garlic and stir-fry until fragrant.

4.Add the sauerkraut and stir-fry for a while, then add the brisket.

5.Add light soy sauce and a little dark soy sauce and sauté until the brisket is browned.

6.Change the saucepan, add more water, bring to a boil over high heat, turn to low heat, and simmer for two hours.

7.Add the two vitex strips and simmer for 10 minutes, add salt to taste, and remove from the pan.

8.Mix the noodles once they are cooked.

Stir-fried lotus root with sauerkraut.

1.Wash the kimchi, drain and cut into small pieces.

2.Cut the red pepper and Hangzhou pepper into small pieces and dice the lotus root.

3.Put hot oil in a pot, grab a handful of peppercorns, and stir-fry the peppers and sauerkraut until fragrant.

4.Add the diced lotus root and stir-fry for a while.

Stir-fried shredded pork with sauerkraut.

1.Wash the sauerkraut several times with water, squeeze out the water and cut into shreds.

2.Shred the tenderloin and marinate it with cooking wine, pepper and salt for a while.

3.Stir-fry ginger slices in a frying pan until fragrant, pour in shredded meat and fry until it changes color, then set aside.

4.In another frying pan, pour in the sauerkraut and stir-fry until fragrant.

5.Stir-fry with shredded meat and add a pinch of sugar to taste.

6.Finally, pour in the shredded red pepper and stir well.