How to make sauerkraut Home

When it comes to sauerkraut, you may be more impressed by the Northeast sauerkraut, in fact, Guizhou sauerkraut is also very famous. Sauerkraut is Guizhou flavor specialties, everlasting, never get tired of eating, affordable. Guizhou sauerkraut practice is relatively simple, as long as the storage conditions can be, can be consumed for a long time, practice is also quite rich. So, what is the practice of Guizhou sauerkraut? Let's take a look at it below.

Method of production

1. Selection of materials should be selected from the rougher texture of the white radish, cabbage (can not be used Beijing cabbage), bok choy (not pole oversized bok choy, leaves more fine pole bok choy), turnip greens, oilseed rape (small oilseed rape is the best) and so on.

Rapeseed: in rural Guizhou, rapeseed seedlings to go through the culling, the growth of good left behind, other small seedlings will be culled to feed livestock, so that the villagers feel pity, looking at the rapeseed is very good not too big not too small, it is also used to organize the clean to do sauerkraut, rapeseed acid is not too big not too small, made into a sauerkraut after a very crispy, and has a strong rapeseed aroma, so it is also more expensive than the other sauerkraut to sell slightly more expensive.

2. Boiling hot will be selected materials of vegetable roots, yellow leaves and debris removed, into the boiling water up and down for about 1 minute, and then fish out, can not be too hot, half raw and half-cooked is appropriate.

3. rinse the boiling scalding vegetables in the water rinse several times, clean, and then drain or pinch the water dry.

4. Boiling water with about 50 grams of flour (cornmeal is best) and 3 kg ~ 5 kg of water water stirred well, placed on the fire to boil. (Conditions can also be used viscous rice soup)

5. altar will be loaded into the altar first vegetable material, after pouring into the boiling dilute noodle water, and then add about 250 grams of sour material (from the finished product out of the old sour broth), seal the mouth of the altar, placed in the winter next to the fireplace (summer placed in the cooler), 24 hours after the altar can be opened to consume.

Safety of sauerkraut

Sauerkraut in the pickling process will inevitably produce nitrites, and if 1 kilogram of sauerkraut in the nitrite content of more than 150 milligrams, it will cause poisoning. Nutrition experts say, sauerkraut pickling process, easy to be contaminated by microorganisms, so that it is reduced to nitrite, consumed too much nitrite-containing sauerkraut, will make the blood hemoglobin into the loss of oxygen-carrying function of methemoglobin. As we all know, people can't live without oxygen for a moment, and once oxygen is deprived, the whole body will experience hypoxia symptoms, and people's skin and lips will be blue-purple, accompanied by headache, dizziness, nausea, vomiting, panic and other symptoms of intoxication, which can lead to death in serious cases. In addition, sauerkraut in the pickling process, will produce carcinogenic nitrite compounds, easy to induce cancer, especially moldy sauerkraut, its carcinogenic effect is more obvious. According to the relevant provisions of the state on the declaration of pickles as green food, the nitrite content in sauerkraut should be 4 milligrams per kilogram, that is, the weight of half a grain of millet. If you eat twenty or thirty grains of millet so much nitrite can cause poisoning. Eating a lot of sauerkraut is easy to form stones. Pickled sauerkraut contains a lot of oxalic acid and calcium. Due to the high acidity, after eating is not easy to form calcium oxalate in the intestinal tract is discharged from the body, and is absorbed in large quantities, in the renal excretion will produce not easy to dissolve and absorb calcium oxalate, thus forming stones. In addition, pickled sauerkraut process, vitamin C is a large number of destruction,