According to media reports in Taiwan Province Province, Japanese pickled vegetables have been very popular in the local area recently. The report pointed out that pickles are generally pickled with salt, vinegar and soy sauce, which is too salty and not conducive to human health. However, Japanese healthy kimchi not only avoids these shortcomings, but also uses more natural raw materials.

Love of kimchi is a major feature of Japanese diet. In Japanese supermarkets, all kinds of kimchi are dazzling, occupying a whole row of shelves. In addition, there are special kimchi shops in Japan, including some national famous brands. When Japanese people eat, they can't live without pickles; Even if it is a box lunch, it will be accompanied by one or two pickles.

Compared with China kimchi, Japanese kimchi is less salty and more salty. In Japan, most diets are light, because the locals pay great attention to the daily salt intake, even to the point of haggling over every ounce. Therefore, whether pickles are too salty is an important criterion to judge their quality. Japanese kimchi is very rich in raw materials, except cucumber and radish, just like China kimchi. In addition, kelp, dried fish, shredded squid and beef are added, and the taste is more abundant.

Health pickles are new varieties introduced by some old pickle shops in Japan in recent years. Its biggest feature is the selection of natural raw materials. For example, most vegetables come from Hokkaido, the least polluted place in Japan; Pickling is not ordinary soy sauce and vinegar, but healthier apple vinegar.

According to Ms. Mizuno of the Japanese Food Health Association, the reason why kimchi has high nutritional content is that it is made of fresh vegetables without high-temperature heating such as cooking and frying, so it retains the vitamins, minerals and other nutrients in vegetables to the maximum extent.

Because the production method is relatively simple, many Japanese like to cook pickles at home, which can not only ensure hygiene, but also make the raw materials fresher. The following are the practices of kelp pickles that Japanese people like to eat:

1. Appropriate amount of kelp (preferably flaky, not filiform), cut into 3 cm square with scissors, and take a few slices of ginger and chop them up.

2. Pour apple vinegar, soy sauce and sugar into the pot, add kelp and ginger powder after boiling, and simmer slowly.

3. After the kelp becomes soft, add a little sesame to taste.

After 4.45 minutes, pickles are basically ready and can be kept in containers for a long time.

Reminder: According to media reports, healthy kimchi is popular in Japan. This folk prescription comes from the internet. Please follow the doctor's advice before use.