Where is sauerkraut from?

Sauerkraut

Tracing back to its origin, the predecessor of sauerkraut is Chinese cabbage. Sauerkraut, also known as kimchi and pickled vegetables, is made by pickling large cabbage or round cabbage and other seasonings, which are pickled and fermented under the action of lactic acid bacteria.

What is sauerkraut?

Nutritional effects: Sauerkraut tastes salty and sour, has a crisp texture, bright color, and a tangy aroma. It is appetizing and refreshing, and can sober you up and remove greasiness. It can not only increase appetite and help digestion, but also promote the body's absorption of iron. Sauerkraut fermentation is the result of lactobacillus breaking down sugars in cabbage to produce lactic acid. Lactic acid is an organic acid that can increase appetite and promote digestion after being absorbed by the human body. At the same time, the cabbage becomes sour, and the nutrients it contains are not easily lost.

Suitable for all ages. About 30 grams per meal.

Kind tips

Sauerkraut can only be eaten occasionally. If you overeat it for a long time, it may cause urinary stones. In addition, vitamin C is destroyed in large quantities during the pickling process. If the human body lacks vitamin C, the ability to inhibit the deposition of calcium oxalate crystals in the kidney and reduce the formation of stones will be reduced. Eating sauerkraut containing too much nitrite will turn the blood protein in the blood into methemoglobin that loses its oxygen-carrying function, causing red blood cells to lose their ability to carry oxygen, leading to tissue hypoxia, and symptoms of poisoning such as cyanosis of the skin and lips, headache and dizziness, nausea and vomiting, and palpitations. In severe cases, it can even be fatal. Moldy sauerkraut is obviously carcinogenic and cannot be eaten.

Sichuan pickled cabbage is also called Sichuan pickled cabbage, pickled greens. In Sichuan, people pickle greens in early winter and store them in large jars. They can be taken out as needed and eaten until the summer of the following year. Pickled cabbage is often used with chicken, duck, fish, and meat to make soups. It is sour, fresh, and refreshing, and can relieve heat and greasiness. Sichuan pickled cabbage is sour, golden in color, crisp, tender, and fragrant. It is an essential seasoning for pickled fish and pickled cabbage soup and has a wide range of uses. The pickled cabbage in authentic Sichuan pickled fish is pickled with large-leaf mustard greens, which has a strong flavor, but the disadvantage is that it has more leaves and fewer stems, and lacks a crisp taste.