What do you know about sauerkraut? What kind of dish is sauerkraut?

Personally, I think that sauerkraut tastes salty and sour, the taste is crisp and tender, the color is bright, the aroma is tangy, appetizing and refreshing, and the wine is decanted to get 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.

Sauerkraut is actually a very tasty dish. When you put a little sauerkraut and a little vermicelli in the saucepan, the soup is particularly delicious. As far as sauerkraut is concerned, the sauerkraut in the Northeast is still relatively famous.

We can often see it in the supermarket. Some people are worried that eating too much sauerkraut will be harmful to the body? This question is actually very simple, let alone sauerkraut, anything, as long as you eat too much, it will definitely not be good for the body.

It's okay to eat it once every half a month, or three times a month. Eating often is the most delicious thing, and there are enough times.

When eating sauerkraut, it is best to eat foods rich in vitamin C, such as chili, cauliflower, coriander, garlic sprouts, mustard greens, bitter gourd, snow mushroom, etc. Fresh oranges, grapefruits, jujubes, hawthorns, cherries, kiwis, strawberries, etc. This is because vitamin C can reduce with nitrite and prevent the formation of carcinogens; Vitamin C can also be taken by mouth before or after meals.

Sauerkraut is a pickled food, which does contain toxic and carcinogenic substances. Although it is said that it is okay to eat it in small amounts. But for the sake of our health, we still have to eat as little as possible.

Sauerkraut can be an appetizer in our 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 and style of sauerkraut in different regions are also different. The "sauerkraut" that people often say generally refers to the general term for all kinds of sauerkraut made from all green vegetables or cabbage.

My home is in the Northeast, the Northeast characteristics of sauerkraut, every year my parents will grow their own cabbage, and when the autumn harvest comes, they will pickle a large vat of sauerkraut and reserve it for winter. All I know is that pickled sauerkraut contains a lot of oxalic acid and calcium. Due to the high acidity, calcium oxalate is not easy to form in the intestine after eating, and is excreted from the body, and is absorbed in large quantities, and calcium oxalate that is not easy to dissolve and absorb will be produced when excreted by the kidneys, thus forming stones.

For the sauerkraut that northerners, especially northeasterners, like to eat, northerners always add a lot of water to the container when they pickle sauerkraut. It is conducive to the proliferation of lactic acid bacteria. When lactic acid bacteria "dominate the world", other bacteria have no "territory", so the cabbage in the container is safe.

I think that sauerkraut and salted cabbage are both vegetable storage methods obtained by ancestors through sacrifice and forgetfulness, and with the continuous improvement of people's understanding of things, the quality of sauerkraut is also increasing, and the audience has been expanding.

As a native of the Northeast, I still know a lot about sauerkraut. Because I grew up in the Northeast, my family pickles a vat of sauerkraut every year in winter. Since we have a cold winter and no other fresh vegetables to eat, pickled cabbage has almost become our main dish in winter.

The sauerkraut is made of cabbage steer, scalded with water when pickled, and then put it in the tank and press it with a big stone, and the sauerkraut and the sauerkraut must be close to each other, otherwise it is easy to spoil.

I often eat sauerkraut because I know it is to strengthen the spleen and increase the appetite.

Sauerkraut is a type of pickle.

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

Sauerkraut can be an appetizer in the 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.

Sauerkraut is a unique dish of the north. Sauerkraut is the most common raw material, pickled Chinese cabbage, which belongs to the common dishes of the northern table.

Sauerkraut is a fermented cabbage that is popular among northern Chinese people, which originated in Beijing. Chinese cabbage is the main dish of Beijing residents. The ancient name of cabbage is Xiang, which originated in the south and was introduced to Beijing after the Tang and Song dynasties.

Shuyuan Miscellaneous Records" contains, in the early Ming Dynasty, it was "born in Yan". At that time, "at the end of autumn, the Kyoshi pickled the house to protect against winter". The method of "pickling" is to sprinkle salt on the cabbage, put it neatly, press it tightly, and take it out to dry it after a few days.

Because pickled dried vegetables are not as delicious as fresh vegetables, in the Qing Dynasty, this kind of pickled vegetables gradually developed into sauerkraut, which is also a way to preserve freshness. "Miscellaneous Tastes of Northern Sauerkraut" records the preparation method of sauerkraut: "At the beginning of the cold month, take the salt vegetables into the jar, remove the juice, and put them into the boiling soup, don't be too cooked."

That is, it is soaked in the soup, and it is sour and sour. It is slightly the same as the method of making yellow leeks in the south. And the yellow sprouts and cabbage in the north are plump, pickled into sauerkraut, the charm is overwhelming, and the yokan is particularly wonderful.

The preparation method of sauerkraut mentioned here is basically the same as today, and "into the yokan" is now "sauerkraut and mutton".

Sauerkraut generally refers to: cabbage, greens, rape, mustard greens, and snow mushrooms. The pickled and sauerkraut dishes are:

Cabbage sour, mustard sour, taro seedling sour, sour and hot white radish strips, radish tail sour, sour bamboo shoots, capers, cucumber skin sour, sour buckwheat. The dishes used to make pork belly are plum cabbage and mustard greens, and the sauerkraut that can be eaten by stir-frying alone is sauerkraut such as mustard sour and taro sprout sour. The vegetables that are generally used for pickling are:

sauerkraut (cabbage sour, mustard acid, taro seedling acid, white or carrot tail acid, cucumber peel acid, sour bamboo shoots, capers, pickled white radish, sour buckwheat); Pickles include: dried plum cabbage, dried radish, dried kohlrabi, wet radish salty, tempeh, salted fish, crab juice, ox's foot sour (citric acid), sour plum; Pickled foods include: candied winter melon strips, bacon, sauerkraut, pickled cabbage, olive fruit, sweet fruit, orange, plum, chili sauce, sour field (mango, salted pear, pineapple) and so on.

The pickling methods and materials of sauerkraut in the Northeast and in the south are different. I used to buy sauerkraut from the Northeast on the Gongtianxia Specialty Network, the stewed pork belly is delicious, and the sauerkraut in the south is more delicious to make fish.

It is a more common dish in the three northeastern provinces. For example, there are every rural family in Huludao, Liaoning.

Sour cabbage originates from the Northeast, and sour green cabbage is produced in Sichuan (that is, Sichuan old sauerkraut).

It's everywhere, and the practices are different, but they're all pretty much the same. Originally, in the Northeast, Hebei, Henan, Shanxi, Shaanxi, Gansu, Ningxia, Inner Mongolia and other places, there were sauerkraut.

Sichuan, Chongqing and other places also have kimchi.

Sauerkraut is derived from ancient times called sauerkraut hey. People all over the country eat sauerkraut, but the dishes used are different!

The sauerkraut in QQ Restaurant is a Northeast dish.

The Northeast cuisine I just answered was right.

In the QQ restaurant, I answered that Northeast cuisine was right.

Northeast, Yunnan-Guizhou, Hunan, Guangxi and other places.

Northeast cuisine, QQ restaurant, I just did, correct answer

Tohoku I just tried not to lie to you.

The white film inside the pickled cabbage jar --- nitrosamines and nitrites.

Sauerkraut is one of the world's top three pickles. Sauerkraut has the advantages of easy to make, beautiful flavor, convenient to eat, and unlimited season.

Sauerkraut is not only a good accompaniment to food, but also has a health care effect. Sauerkraut is rich in dietary fiber, which can improve gastrointestinal digestion; It preserves a large number of vitamin C and L-lactic acid bacteria, which are easily absorbed and utilized by the human body, while nitrates cannot be reduced to nitrite under the action of lactic acid, which has anti-cancer effects. Raw sauerkraut can increase the lactic acid bacteria in the stomach and intestines and have a cleansing effect on the intestines.

Because there are many esophageal cancers found in Linxian County, Henan Province and southern Sichuan in China, it has caused a debate on whether sauerkraut produces carcinogens. It is believed that sauerkraut produces carcinogenic nitroso compounds, which are carcinogenic when the content is more than 10-12 (parts per billion). In fact, fresh vegetables mainly contain nitrate, and it takes a lot of conditions to convert nitrate into nitrite.

In the fermentation of sauerkraut, the lactic acid bacteria in it do not contain nitrate reductase, which has certain acid resistance and salt tolerance, and can inhibit nitrate reduction, so the possibility of nitrite production is very small. Therefore, high-quality sauerkraut is not carcinogenic.

If sauerkraut is infected by spoilage bacteria during storage, the protein is broken down and the nitrate is reduced, carcinogens may be produced. Therefore, we must pay attention to the cleanliness and hygiene of sauerkraut in preservation, so that the quality does not deteriorate. Any kimchi that is darkened in color, softened in tissue, lacks aroma, is too salty or too sour, or salty but not sour, or salty and bitter is not qualified.

There is a rule for the production of nitrite in sauerkraut, and there is a peak in a few days after pickling, called nitrous peak, because in addition to some lactic acid bacteria in the dish, there are also many miscellaneous bacteria that can produce nitrite, so vegetables can produce a large amount of nitrite after salting, but then it gradually decreases, and finally falls to a safe range. For example, pickled cabbage must wait until 20 days before eating, preferably after 30 days. Therefore, as long as you choose the right time to eat sauerkraut, it will be beneficial and harmless to the human body.

It is reported that there is also a new method to prevent the production of carcinogens in sauerkraut, that is, adding 400 mg of vitamin C per kilogram of sauerkraut has a blocking rate of nitrosamines produced by nitrite in the stomach due to bacterial action; Adding acid and sugar to the preparation of sauerkraut can also reduce the formation of nitrite. These methods are a reliable guarantee for making high-quality sauerkraut.

There is also a small amount of amino acids in Northeast sauerkraut that can be fully released by heating and stewing.

Lactic acid. Lactic acid bacteria ferment the sugar in Chinese cabbage into lactic acid.

Acetic acid, which is the product of microbial fermentation.