Science has proved that after 30 days of pickling, the pesticides and fertilizers contained in the original Chinese cabbage have been removed. From the health point of view, pickled cabbage is better than cabbage at this time, and pickled cabbage is rich in vitamins and minerals, amino acids, organic acids, dietary fiber and so on. , does not contain any harmful substances such as nitrite. It is a healthy and nutritious fermented food. Sauerkraut fermentation is an organic acid, namely lactic acid, which decomposes the sugar in Chinese cabbage through lactic acid bacteria and can be directly absorbed by human body. After being absorbed by the human body, lactic acid can stimulate the digestive gland, secrete digestive juice, help stimulate appetite, resist the proliferation of intestinal spoilage fungi, reduce the production of toxins, maintain the function of clearing the intestine, and swallow carcinogens, which can effectively prevent colon cancer and rectal cancer. Therefore, pickled cabbage is not only a good table food, but also has health care and medical functions.

So I can say responsibly that sauerkraut mixed with various meats in Northeast China is a good dish in winter, which is delicious, healthy and nutritious. As for the ready-to-eat sauerkraut with additives sold in the market, it is actually not called sauerkraut. That kind of pickled cabbage, not only the pesticide and fertilizer residues in the original cabbage have not been cleaned up, but also does produce nitrite. That sauerkraut is simply called leftovers.

I think you will have a deeper understanding of sauerkraut after reading my answer. If it's convenient, come to the Northeast and I'll treat you to authentic healthy and nutritious sauerkraut pickled in the Northeast for 30 days without any additives!