Pickled vegetables are salty and sour, crisp and refreshing, bright in color and fragrant, which can strengthen the spleen and stimulate appetite, sober up and relieve fatigue.

It can not only increase appetite and promote digestion, but also promote the digestion and absorption of iron in the body. Pickled acid is the result of lactic acid bacteria decomposing glycogen in Chinese cabbage. Lactic acid bacteria is a kind of citric acid, which can stimulate appetite and promote digestion after being digested and absorbed by human body.

Precautions for eating:

Do not eat pickled cabbage that has not been pickled for one month, and other pickled foods; Pickled sauerkraut products are still at room temperature in spring and have not been finished; The remaining finished sauerkraut can be bagged and stored in the refrigerator, which can prolong its shelf life by about one month. Avoid oil fume, flour and bacteria during curing; Avoid uncooked sauerkraut; Avoid uneven spreading of each layer of edible salt noodles during layering, which will affect the taste of pickled products.

Any live acid bacteria will deteriorate and multiply before heating and cooking, and in the process of taking out pickled cabbage for many times, it will also bring mixed bacteria into the pickled cabbage tank, which will lead to a large number of mixed bacteria, so pickled cabbage should be cooked and eaten, which is beneficial to health.

Baidu encyclopedia-pickled Chinese sauerkraut