How to make sauerkraut and its nutritional value

Cabbage is a dish that many people like to eat with rice. It is sour and delicious, and tastes tempting. It can stimulate the appetite and increase the appetite. So how is the method of making sour cabbage? How to make it delicious? I will tell you in detail later, and at the same time, I will give you a comprehensive understanding of the nutritional value of sour cabbage.

How to make sauerkraut and its nutritional value

1. How to make sauerkraut

When pickling sauerkraut, you can wash the fresh cabbage, remove the moisture and cut it into small pieces, add appropriate amount of table salt to pickle it, add sugar and white vinegar after the cabbage is pickled soft, then add appropriate amount of minced garlic and diced chili, mix well and put it into a clean glass bottle and seal it. After a few days, the homemade sauerkraut will be ready and you can take it out and use it whenever you want to eat it.

2. Sour cabbage is high in trace elements

Sour cabbage contains many trace elements that are beneficial to the human body. Among them, the trace element copper has a good regulating effect on human blood, central nervous system and immune system, and can also improve heart function. The trace element potassium contained in sauerkraut can prevent hypertension and stroke, and coordinate normal muscle contraction.

3. Sour cabbage can help in digestion and help lose weight

An appropriate amount of white vinegar is added to the sauerkraut, which can promote the secretion of gastric acid and speed up the digestion and absorption of food by the stomach and intestines. Cabbage itself contains a large amount of dietary fiber, which can speed up gastrointestinal motility, clean up the accumulated waste in the human body, speed up the body's metabolism, and consume fat in the body. People usually eat sauerkraut, which can not only strengthen the stomach and digest food, but also play an important role in losing weight.