The benefits of eating sauerkraut in winter

In the past, there were two things indispensable for the northeastern people's family: one was a pickled sauerkraut and the other was a large stone used for pickled cabbage. Visible, sauerkraut in the northeastern people's winter life occupies a very important table status, and now, despite the choice of more and more ingredients, but sauerkraut is still sour and delicious, appetizing delicious appetite to attract people. Today, God of Cooks taught you to make a famous stew: Sauerkraut stew white meat.

酸菜白肉

First, pickled cabbage helps to promote appetite but pay attention to salt intake

Sauerkraut can be hors d’oeuvres and meals under our diet. It can also be used as a seasoning to make dishes. It can be divided into Northeast Sauerkraut, Sichuan Sauerkraut, Guizhou Sauerkraut, and Yunnan Fuyuan Sauerkraut. The taste of pickled cabbage varies from region to region. . The general sauerkraut is made of cabbage or green vegetables, and of course, radishes are used to make sauerkraut. The sauerkraut preserves the nutrients of the original vegetables to the utmost, and is rich in vitamin C, amino acids, organic acids, dietary fiber and other nutrients. The pickled sauerkraut can emit esters with aroma and sour taste under the action of chemical reactions, and can promote people's appetite.

However, pickled cabbage must be added with a large amount of salt in the process of pickling. Not only can sauerkraut itself cause excessive intake of salt in the human body, it is not conducive to the health of the human body. In the process of pickling, it may be because the pickling process or experience is not mature. For many reasons, such as bacteria mixed in, excessive nitrite and other conditions, if you accidentally cause food poisoning or nitrite poisoning, it will seriously damage human health. Therefore, when eating sauerkraut, you should be particularly careful not to eat sauerkraut that has not been preserved for a long time, and you should not eat more often.

Second, pickled sauerkraut, add a few grains of vitamin C

What if I want to make sauerkraut at home and worry about possible health risks? In fact, you do not need to worry too much as long as you have a few tips and tricks for pickled cabbage.

First, pickled cabbage, put 4 vitamin C per kilogram of cabbage to block the formation of nitrite, add vitamin C400 mg or preservative benzoic acid 50 mg, respectively, can block 75% and 98% of the nitrite Produced, but also to prevent pickled vegetables mold; Second, the salt to put enough, otherwise the bacteria can not be completely inhibited, will make the nitrate reduction into harmful nitrite; Third, ensure the pickling time. Under normal circumstances, pickled products have the highest nitrite content within 4 to 8 days of pickling. They begin to decline after the 9th day and begin to disappear after 20 days. At this time, they can be consumed. In addition, when pickles are best eaten with fresh fruits and vegetables, such as peppers, cauliflower, coriander, fresh orange, grapefruit and so on. This is because vitamin C in these fruits and vegetables can react with nitrite to prevent the formation of carcinogens.

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