Pickled sauerkraut is good for 30 days
a long history of pickles, especially in the northeast, is almost a necessary dish on the table. This is because winter is cold and vegetables are not easy to preserve, so the pickling method is adopted. On the other hand, it is its unique taste.
Song Yan, director of the Harbin nutrition society, told the life times reporter that sour pickles are crisp and tender, refreshing and sober, and can also improve appetite and help digestion. At the same time, cabbage turns sour, and its nutrient content is not easy to lose.
the third national nutrition food competition general champion of Beijing and the senior nutritionist of the General Hospital of the military region Yu Renwen said: "pickles are delicious, but they are not recommended, because of its high sodium content and nitrite in the process of pickling. Eat and eat at your own home. There are too many chemicals added to the market. " Song Yan introduced: "self pickling, the method is very simple: first, wash the cabbage, remove the outside hard help; then sprinkle in each dish salt into the cylinder; then pour into the half cylinder water, because the cabbage will have water exudation, too much water will overflow. Put stones on cabbage and soak cabbage in it. Finally, the cylinder seal is hard to be sealed for 1 months. " When
sauerkraut is pickled, the nitrite content is high, especially on the first 3 days. After 20 days, nitrite will gradually decrease, so it will be safer to eat in 1 months. In addition, when vitamin C is added to pickle, it can also block the formation of nitrite. Salt should be put to the feet and salted, which can effectively inhibit the excessive multiplication of bacteria.
a variety of pickles, the most famous is the "sauerkraut white meat", the pork and onion, ginger and garlic, octagonal, fennel, pepper, cold water cooker cooked, sliced meat out of the slices; then stir fried good sauerkraut and broth together in the pot, the fire stew cooked; finally put the five flowers, chicken essence, pepper flavoring, seasoned, big Remove the juice from the fire and pour a little oil in front of the pot. Eat more meat in winter, and recommend a greasy, peptic and Vermicelli Soup for you. First, soak sauerkraut and vermicelli for half an hour, and then put sour cabbage, vermicelli and chopped bean curd into the pot and add water to boil. Before the pot is out, a little salt and monosodium glutamate can be placed.