What is sauerkraut?

What dish do you usually use to soak sauerkraut?

Tender ginger, ginger, green vegetables, Chinese cabbage, celery, white radish, carrot, acne, bamboo shoots, cowpea, etc. They are all common kimchi raw materials, which can be used to soak sauerkraut.

I wonder if there are any vegetables in the north. We use them here. Some family members like to cook them and dip them in seasoning. Feel that one is bitter. There is also a kind of pickled cabbage, which we call "grandma's dish" locally, with a prominent round knot on its stem. The reformed stem has many leaves and few leaves. Cook it a little bitter.

It can also be made of cabbage, which is very popular here at present! If you put less salt, it will be sour easily! Not too little, or the food will go bad! Under low concentration of salt, lactic acid is produced by fermenting sugar in vegetables with lactic acid bacteria, so as to achieve the purpose of collecting vegetables. Give vegetables a special taste.

Function and influence of pickles

Sauerkraut is one of the three largest pickles in the world. It is rich in vitamins A, B, C and other major minerals. It is a safe and nutritious vegetable fermented product. Sauerkraut fermentation is the result of lactic acid, an organic acid that can be directly accepted by human body, after the sugar in Chinese cabbage is differentiated by lactic acid bacteria.

Lactic acid can stimulate digestive glands to secrete digestive juice to promote appetite, inhibit the growth of intestinal fungi, reduce the production of toxins, swallow carcinogens, and effectively prevent colon cancer and rectal cancer. Organic acids, alcohols, esters and amino acids produced in the fermentation process of pickled cabbage have formed a unique fresh and sour flavor of pickled cabbage, which is crisp and tender in taste, bright in luster, pungent in smell, appetizing and refreshing, and tireless in hangover.

Method for making pickled cabbage

1, dry the picked cabbage for two or three days and evaporate some water.

2. Wash hands and knives thoroughly, and don't get greasy. Cut off the old bundles of dried cabbage and poor leaves and split them in the middle.

3, pickling container brush clean and dry, also can't have a little oil.

Blanch the cut cabbage with boiling water for a short time. Blanch the roots first and then blanch the leaves, and the color of the dish will turn slightly green.

5. Cabbage should be cooled first, then the code word should be pressed down and put into a container. The tighter the better.

6. After solidification, press a stone on it and seal the container with plastic wrap.

7. Inject clear water the next day, so that the water does not pass through the cabbage, and then seal it with plastic wrap to reduce contact with air, which may lead to better fermentation.

8. Marinate for 30 days at the temperature of 5- 10.