SauerkrautPublished: 19:06:05 November 17,2011 Views: 284
Sauerkraut, ancient Potamogeton, <<Zhou>> its name in there. Northern Wei Dynasty <<Qi Min Yao Shu>> more details of our ancestors with cabbage (sauerkraut ancient pickled cabbage and other raw materials, a variety of ways. Needless to say the northeast, Hebei, Henan, Shanxi, Shaanxi, Gansu, Ningxia, Inner Mongolia and other places, have sauerkraut Xiangpiao thousands, grace million. In the Chinese territory, along the ancient Great Wall to, we can even draw a broad sauerkraut with. 'If you count the many southern regions like eating sauerkraut, sauerkraut with this magic' will extend the expansion, increasingly spectacular. Weiwei China, sauerkraut everywhere are dependent, raising the ancients raised people today.
Introduction Are Dongbei, the northeast's home, two things are indispensable, first, sauerkraut cylinder, and second, pickled cabbage with large stones. So poor people, wealthy well-off also do so. When Chang Tso-lin's Da Shuaifu sauerkraut with seventy-eight cylinder, can often not enough to eat. Chamberlain's son, that Major General Zhang's brother Zhang Xuesi, given the rank of Chief of Staff of the PLA Navy, was persecuted during the Cultural Revolution, dying, most want to eat is cabbage.
Sauerkraut manual Acid smell alcohol, light and refreshing, the use of biological inhibition, rich in lactic acid, dietary fiber and other nutrients, does not contain preservatives and pigments, is a green
Sauerkraut Color of natural health food. Sauerkraut is fresh vegetables by certain processing methods it has a certain acidity, and some delicious pickled cabbage, sauerkraut and some not good, this is why? The reason is the aroma of sauerkraut, sauerkraut is because the incense was delicious and not because of acid was delicious, and only have the aroma of pickled kimchi was delicious, only sour sauerkraut against the system, but not fragrant, it is not delicious. sauerkraut origin of aroma: acids kimchi has its unique fragrant smell of the acid to win the majority of consumers, because the acid pickled only smell? In actual fact, only by the well-preserved pickles will have this scent, due mainly to the aroma of sauerkraut Lactobacillus will see vegetables in lactase, most of the lactose into lactic acid leaving the sour vegetables, a small number of generated incomplete due to decomposition of different alcohols, acids and alcohols occur under certain conditions, specific ester chemical reaction , esters with special aroma, so not only with good quality sauerkraut acid, also contains esters, so sour smell alcohol, appetizers fluid, very popular.
Nutritional value This product is to maximize the retention of the original nutrients of vegetables, rich in vitamin C, amino acids, dietary fiber and other nutrients, because the product is used in storage of lactic acid bacteria dominant flora, so rich in lactic acid bacteria, have data indicate that lactic acid bacteria are normal human gut flora, have to maintain the normal function of the gastrointestinal tract effect.
A variety of dishes made of sauerkraut (11) for the crowd: young and old. Applicable amount: 30 grams per meal. Sauerkraut has a long history, residents in northern mainland China has been a favorite winter dish, the type of sauerkraut on the market More and more, pickled cabbage from the traditional artisan to industrial production, more and more people from north to south by love, you should know, have learned to eat sauerkraut!
Sauerkraut and cancer Traditional methods pickled sauerkraut, using vats and other open containers, container and attached to the leaves by a small amount of lactic acid bacteria on natural fermentation, the lactic acid bacteria breeding at the same time, the growth of other bacteria also, some bacteria can produce nitrite, some can synthesize amines, the reaction occurs between the two nitrosamines, experiments show that nitrosamines can cause cancer. with those of science and technology development, pickled cabbage production process has also undergone a qualitative change. industrial production of pickled pure lactic acid bacteria inoculated, temperature fermentation, can inhibit the growth of bacteria, so bacteria do not contain synthetic carcinogens 'nitrosamines.' Therefore, eat pure lactic acid fermentation of sauerkraut is not carcinogenic.
Purchasing tips How to choose the type of pickled cabbage on the market a lot, what kind of pickled food safe and tasty it is actually very simple, whether it is shredded, whole, and in bulk or bags, the first concept of color, the color white or jade yellow, a tender feeling for the best quality.'s pickled cabbage pickled green brown old leaves is normal, such as dull gray color that has been vegetable shelf life, such as pale color, indicating that the sauerkraut is against the system acetic acid, not taste good, should not be used; second hand pinch, should be crisp sense, such as the soft, sticky, indicating decay had not chosen; the third is the smell, there should be a unique lactic acid flavor, if the description has bad smell, if sour pungent, pickled description is against the system acetic acid, should not be used; fourth is cast wash with water, soak, pickled sauerkraut still sour taste good, but against the system of pickled acetate, pH decreased rapidly, a sense of poor products.
Warm Tips ● pickled only occasionally eaten, if long-term bulimia, may lead to urinary stones. In addition, the process of pickled cabbage, vitamin C is a lot of damage to the body if the lack of vitamin C, causes inhibition of renal calcium oxalate crystal deposition and reduce the the ability to reduce stone formation, ● excessive consumption of food containing nitrite sauerkraut, will lose blood oxygen-carrying hemoglobin into methemoglobin, making red blood cells lose their ability to carry oxygen, resulting in tissue hypoxia, skin and lips cyanosis, headache, dizziness, nausea, vomiting, palpitation and other symptoms, but also deadly serious. ● moldy pickled obvious carcinogenic, not edible. ● making kimchi is the best winter season, other seasons can be made , but not as good as the quality of a good winter.
Pickled fish Pickled fish Ingredients: 500 g fish, sauerkraut 50 grams, 5 grams of salt, soy sauce 20 grams, 10 grams of vinegar, hot peppers 3, 20 g onion, ginger 25 grams, 15 grams of garlic, cooking wine 40 grams, oil, 100 grams, soup and water diversion, corn starch. practice: 1. net fish sorting, pickled cabbage, peppers into strips 2. from the pan, deep fry the fish on both sides into the golden, remove and 3. other from the pan, the sauerkraut, the end of ginger, pepper into the saute, add broth 4. into the fish, cook 8-10 minutes, add seasoning and serve.
Sauerkraut fan frozen tofu Ingredients: frozen tofu, pickled cabbage, vermicelli, mushroom, pine mushrooms, parsley. Method: cold tofu cut into 2 cm square blocks, through the next pot boiled water, cool with cold water drift would mushroom, pine mushrooms were water made to stay the original soup. washed sediment. fans with temperature
Sauerkraut Blisters soft, cut into segments 20 cm long, the outer old sauerkraut to help, by piece into a thin film, along long strips, the thinner the better. Wash and cut coriander install a small dish. Take a hot pot , pine mushrooms code at the end, fans put, then sauerkraut yards, down into the tofu, the top is the mushroom. Frying pan get angry, the next mushroom, pine mushrooms, soup boil, add salt, pepper, peanut oil into the pot in stamped. when I lit the charcoal, under the above random small-cap segment parsley seasoning on food flavoring pot Features: soft, tender, delicious, smooth and delicious soup alcohol Pickle.
Sauerkraut soup fans Ingredients: 150 grams thin fans, bulbs sauerkraut 50 grams, 5 grams onion, pepper, 2 grams, 3 grams of salt, MSG 5 grams, refined oil 25 grams, soup 600 grams. Practice: 1. Sauerkraut, noodles bubble back. (2) sauerkraut, fans and pepper into the broth into the pot boil 3. into the salt, monosodium glutamate, onion can.
Sauerkraut broth Ingredients: sauerkraut, broth spices: salt, garlic, soy sauce, chili cooking methods: broth slice the oil, saute pan Discovery into the broth under the dried chili pickled cabbage, stir fry plate characteristics: fat but not greasy, pickled cabbage appetizer delicious, refreshing appetizer
Eat all kinds of To boil for a short, fry, stew, rinse, braise, with fish, meat, seafood prepared a variety of dishes, the following are a few sauerkraut recipes, for reference
Sauerkraut stuffing dumplings Ingredients: sauerkraut 500g, fine meat (beef, lamb) 500g, a little fat, dumpling powder 1000g practice: sauerkraut, chop meat-packing stuffing, add broth or water to the meat after the soup in one direction and stir to mix meat in in the meat, put ginger, garlic, onion, pepper stir not open late, the 100g salad boil, pour in hot ginger, garlic, onion, pepper on the end, add appropriate amount of soy sauce, MSG, sesame oil and stir well. After 5 minutes, drain water into the sauerkraut stuffing, salt amount (if any seafood into the better), pack into dumplings.
Fried pickled pink stains Ingredients: sauerkraut 500g, pork 100g, vermicelli (with blisters soft) or fans 100g. Practice: pork, cut into pieces or wire, 50g pot heat the oil to 80% after the first release fat into the meat fry a little color, add chopped green onion, pepper noodles, rice wine, soy sauce, then add the cabbage two minutes Lek water after adding salt, pasta or noodles, add a minute amount of MSG, stir well and pan Serve .3. Tun sauerkraut Soup Ingredients: sauerkraut 500g, streaky pork 100g, fans 100g. approach: sliced ??pork, shrimp broth into after the boil, add meat, noodles, vegetables, salt, monosodium glutamate, pepper powder can.
Sauerkraut balls Ingredients: sauerkraut 500g, fat slice 100g, meat 150g, shrimp 5g, two eggs, flour, a little practice: with shrimp, fat tone soup, add the sauerkraut and heated to the boil then add the meatballs and serve. Balls practices: egg mix even adding meat, flour into a paste, scoop a spoonful of the pot and serve.
Pickled fish Material: fresh fish (carp, crucian carp, catfish) 750g, sauerkraut 350g. Practice: fish scraping scales, in addition to the chamber, put the hot fish out of water, scrape off skin, cut into helical blade, will be part of the pickled wire code in the bottom of the pot, put the fish on top of sauerkraut, pickled wire code will cover the rest of the fish above, plus not too Caisi water, salt amount, a little beer, soup, stew into white, into the amount of MSG Serve.
Frozen tofu stewed sauerkraut Ingredients: sauerkraut 350g, fat fat meat, 150g, 150g frozen tofu practice: frozen tofu into cubes, fat and cut into thick slices. Pot oil pan, pepper side until fragrant, add fat pieces, fry a few, into the pickled wire fry two minutes, add broth 750g, frozen into chunks, into the amount of sugar, salt, MSG, cooking wine, onion, ginger, slow cook for 30 minutes Serve.
Spicy pickled purple orchid Ingredients: sauerkraut 350g, meat 75g, violet blue, red pepper at the end, water, fans practice: the meat into strips, 50g pot Heat oil, add chopped green onion, pork stir fry a few, add cooking wine, pepper noodles, sugar amount , add a little soy sauce, stir-fry until meat color, add sauerkraut silk, pepper at the end, fry two minutes, add noodles, salt, purple orchid, stir well, add MSG stir pot Serve.
Fried pickled pepper Ingredients: sauerkraut 350g, green pepper 100g. Practice: pepper diced, 50g pot Heat oil, add chopped green onion, star anise, pepper noodles stir-fried, a little wine, sauerkraut into the wire, stir-fry two minutes into the pepper fry for a minute, MSG, sesame oil, stir the pot.
Shrimp fried sauerkraut Ingredients: sauerkraut 350g, freshwater shrimp 200g, carrots, peas, each 50g. Practice: freshwater shrimp to Piga dry starch and mix thoroughly, sliced ??carrots, ginger, garlic with salt, cooking wine, MSG tune into the juice, put the lard pot 200g, four mature When the shrimp into the Zhashu pot, pan put oil 15g, the green onion, ginger, garlic, carrots, peas, cabbage fry two minutes into the wire, then shrimp into the pot, add a good tune juice, turn Serve fried pot.
Braised cabbage wire Ingredients: sauerkraut 350g, chicken breast (pig Fillet) 150g, cucumber 25g, pepper oil, chili oil. Practice: the meat into strips, sizing starch, egg white, oil Zhashu, rinse sauerkraut light grip, bulk code into the disk , pickled cucumber slices in a wire outside code, add ginger, pepper oil, chili oil, sesame oil, MSG, salt, into the pork and cooked oil, mix well.
Raw and cooked meat stewed sauerkraut Ingredients: tenderloin 250 grams of cooked pork, 250 grams, 1 bag sauerkraut, water, fungus, 50 grams of pickled wire 10 grams, ginger, scallion, bean paste, salt, cooking wine, MSG, sugar, dry starch, soup , the amount of salad oil Production: 1. tenderloin cut into thick slices, Rupen, add salt, MSG, pepper and mix well and marinate for about 10 minutes, then dip even dry starch, put food on the pier hammer into thin slices, then cut into small pieces stand, cooked pork, cut into 5 cm, 3 cm wide slices, shredded cabbage, and then with water fungus with the wok cooked 2. net pot lit, salad oil into the pan, put ginger, spring onion until fragrant, then down into the wire and pickled bean paste fried well, add sauerkraut, mushrooms and pork, stir well, add wine, mixed with soup, stew about 5 minutes later, into the loin meat Dunshu transferred to MSG, poured into a soup pot, and serve. 
Sauerkraut hazards Sauerkraut in the nitrate and nitrite is recognized as a chemical carcinogen, modern medicine that the human intake of nitrate in the role of bacteria can be reduced to nitrite, nitrite can make oxygen-carrying capacity of blood decline, and the formation of carcinogenic nitrosamines strong National Green Food on the relevant provisions of pickled vegetables, sauerkraut in the nitrite content should be 4 mg per kg of the following, it is equivalent to half a millet grain weight, if you eat 20 to 30 millet so much nitrite can cause poisoning, resulting in blood hemoglobin into methemoglobin, so that the oxygen-carrying red blood cell loss, leading to tissue hypoxia, a serious cause death in normal circumstances can sauerkraut safe to eat, but if excess nitrite will cause serious harm to the human body, generally a one-time ingestion of nitrite from 300 to 500 mg, there will be skin and lips, bruising, headache, dizziness, nausea, vomiting, palpitation, shortness of breath, abdominal distension and cramps, blood pressure decline, incontinence, etc. can be severe, coma, convulsions and seizures, and often die of respiratory failure and other symptoms of poisoning, therefore, recommend Eat cabbage or sauerkraut eating when eating foods containing vitamin, try to avoid and reduce the human health the harm. 
Related Articles 1 Department of Biology, Moscow University, researchers found through experiments, lactic acid bacteria can effectively resist the genetic and chromosomal aberrations. Russian researchers found in experiments, lactic acid bacteria are able to isolate anti-mutagenic substances (many of mutagenic substances can cause cancer) and bacteria, it can separate the lactic acid, acetic acid and butyric acid, these acids can destroy pathogenic bacteria and decay experiment also demonstrated that lactic acid bacteria can use different methods to eliminate mutagenic First, it can isolate the protein; secondly, it is a good inhibition of mutagenic activity. Sometimes, lactic acid bacteria of the same cells as antioxidants to destroy free radicals researchers also found that Lactobacillus and Bifidobacterium bacteria can not only inhibit the gene mutation, also has anti-cancer, caused by elimination carcinogens, inhibiting the growth of the tumor to continue to function (2) Crazy cabbage growing cooler as the weather, pickled food began to appear as a mass people's food in the tank on the table. Do not think only the Chinese people pickled cabbage, other countries also sauerkraut obsessed, but because of differences in the traditional diet, the cabbage is also reflected in different countries different characteristics. Japan sent Japanese pickled sauerkraut when the gift is not the same kind of sauerkraut in northeast China, but in a variety of pickled Japanese style vegetables, the Japanese give them the name 'stain dishes.' Like China, Japan, Chinese cabbage is one of the main raw material food stains, food stains such a taste of Japanese flavors are full, but in general tends to sweet and sour taste. stains dish of raw materials is not limited to cabbage, eggplant, cucumber, cabbage are common raw materials, and pay attention to raw materials ready, still retained bright colors. In fact, the stains of the basic approach is not complicated food, inside the mall on the sale of a unified the feed juice, buy a home, raw material juice will be a good soak, add a little salt and monosodium glutamate, edible fermentation after two days, according to this approach, the general food stains can be speculated that the initial production methods may also be pickled Chinese sauerkraut and Korean kimchi made of sound. stains food sales are the biggest Nozawa stains, food stains and high Hiroshima stains, food stains can be regarded as the three pillars, but only the three largest sales, and some traditional Japanese food manufacturers stains places complicated process, exquisitely known, such as Nara stains, stains such as snow, with a little work of art on the nature of the course, to become works of art, the price will become quite expensive, such as a box, including a few radish , two cucumber and 1 / 4 cabbage, Nara stains gift, the price amounting to tens of dollars, sold a few hundred dollars more that some Egyptian people to acid back teeth with sauerkraut historians to research, like the Egyptians since ancient times eat sauerkraut, its traditional recipes, are recorded as many as ten kinds of pickled kind. Egyptians today still continues this dietary practices, the pickled cabbage favored a plus in the Egyptian capital Cairo, just walk into any grocery store, Monopoly has a row of counter sauerkraut, pickled red and green are all kinds of different categories put into various containers. then humble shop, sauerkraut are also seven or eight types of species. In addition to pickled peppers, pickled onions, pickled cabbage, etc. common cabbage, the Egyptians also like pickled olives. There are many types of olives, just from the color point of view, there is blue, green, black, gray and other different types. In addition, pickled lemon, pickled cabbage is also the Egyptians generally prefer Egypt ingredients used were pickled cabbage is very rich, often pickled one kind of sauerkraut, use it several times in the bottom material, commonly including pepper, garlic, aniseed, leaves, fennel, and a variety of sauces, of course, the curing process , the vinegar is indispensable, but Egypt is not like China's rice vinegar, vinegar, had to use white vinegar instead. acid of olive, lemon with vinegar, have begun to taste the sour taste of those who will be back teeth. to the Egyptian people in winter guest , the owner's head on a dish, definitely is a cool variety of cabbage-based dish. In addition, you both into Which flavor of authentic Egyptian restaurant, waiter will Burongfenshuo, several dishes on the tip is not to heavy like sauerkraut in menu, the pickled cabbage called 'welcoming food' stores are usually complimentary Russian pickled cabbage every family in Russia, one autumn, can be described as '10000 pickles sound.' In the six months of long winter, pickled cabbage that is Russian characters on the table, which stores that sell pickled cabbage from the Russian special grand glass and cap can be seen from the summer, both in residential areas near the vegetable market, or in the international chain supermarket, a variety of shapes glass eye-opener, do not know the quasi-monopoly that is glass. In fact, these are prepared for the sauerkraut since Slavic history to be investigated with the date, the record has been pickled Russian method of making sauerkraut very popular around the slightly different in the countryside, preferably with a large bucket or Mu Cao in the city, because the production is not too large, the general use of large glass jars. material is very simple, cabbage, carrots and a little Gui leaves , there is something called Apple and crowberry forest berries. First, the cabbage and carrots cut into filaments, and then add salt and a few slices of Gui leaves, a layer into a large glass jar, and then in the layers added between Apple and crowberry, until the jar to fill up every so often, make cabbage stir. about three days after the completion of the fermentation of sauerkraut on the basic process, you can put the bottle in the refrigerator filled with cabbage . the next one to two days, the acid leaching at low temperature on completion of the cabbage. eat, add some sugar and cumin, accompanied by just cooked potatoes, whether it is in honor of the guests or their own food, are a delicacy. 3 Cuihua, slow on the sauerkraut! Many people have good sauerkraut this one, singer Sesson also for people who love to eat sauerkraut shouted: 'Cui Hua, the sauerkraut!' Has chosen us out of it, 'Wait a minute,' which in the end is why? Indeed, sauerkraut Not only is another tasty and appetizing, but also to promote the body's absorption of iron, but if the sauerkraut pickled way inappropriate, it would bring harm to our health. Recently, there are four people in the restaurant point of sauerkraut filling fried dumpling, fried dumpling bite to blame. is how delicious sauerkraut into trouble? The reason is the sauerkraut in the curing process will inevitably produce nitrite, and if 1 kg sauerkraut more than 150 mg of nitrite , can cause poisoning. nitrite intake, may lead to blood hemoglobin into methemoglobin, making red blood cells to lose function with oxygen, leading to tissue hypoxia, skin and lips, bruising, headache, dizziness, nausea and vomiting, palpitation and other symptoms, can lead to serious death and now you may be worried that this may be how to eat sauerkraut you? not worry, this sauerkraut we went to eat, but to be safe to eat, the best preserved yourself First elected cabbage to choose the better, trees should be small, heart child to full, then the cabbage washed with cool white open salted, pickled, when put some vitamin C, 1 kg of cabbage you can put four vitamin C, put into the main function of vitamin C can block the formation of nitrite, if you do not want to make their own sauerkraut away the supermarket to buy it, how it should choose it? good quality sauerkraut, its outer leaves should be a whitish transparent , leaves with a little yellow. like a big tub full bloom of pickled cabbage farmers market, generally whole grain sauerkraut cut in half, sanitation is difficult to guarantee, buy a home later, be sure to wash several times, squeezing out excess water, This can be safely consumed. 4 high-quality cancer sauerkraut sauerkraut is not one of the world's three pickles. sauerkraut produced with simple, good flavor, convenience food, not limited to, seasonal etc. sauerkraut is not only adorned with high quality goods, but also health role Sauerkraut is rich in dietary fiber can improve digestion, it saves a lot of vitamin C, L-lactic acid bacteria, easily absorbed by the body, and nitrates under the action of the lactic acid is not reduced to nitrite, then with anti-cancer effect . sauerkraut raw food, increase the group of lactic acid bacteria in the stomach, the intestines from the cleaning effect. Linxian because of China's Henan, Sichuan, south of esophageal cancer found more, therefore it can cause cancer has triggered controversy over sauerkraut. Some people think that sauerkraut may have caused carcinogen nitroso compounds, and its content is 10-12 (million millionth) above are carcinogenic. In fact, the main fresh vegetables with nitrate, nitrite and nitrate into another requires a lot of conditions. Sauerkraut In fermentation, the lactic acid bacteria which contain nitrate reductase, has some anti-acid and salt tolerance, inhibit nitrate reduction, it is very unlikely to produce nitrite. it is not carcinogenic quality sauerkraut and if pickled in stored in the infection by spoilage bacteria, proteins are broken down, nitrate is reduced, only possible carcinogen. so, we must pay attention to the cleanliness of sauerkraut in the preservation, so that quality deterioration does not occur. Any color darker, the organization softening, the lack of aroma, salty or sour, or salty rather than sour, bitter or salty but with kimchi are unqualified. sauerkraut produced nitrite has a law, the pickles a few days after a peak , known as nitrite peak, this is because some lactic acid bacteria, in addition to vegetables, but also there are many bacteria to produce nitrite, so vegetables can produce a lot of salt, nitrite, but later it gradually decreased, finally down to within safe limits, such as pickled cabbage must wait until 20 days later before consumption, preferably 30 days. so long as selecting the right time to eat sauerkraut, it hurt a human, according to reports, the prevention of pickled produce carcinogenic substances also the new law, which added per kg sauerkraut 400 mg vitamin C, nitrite in the stomach because of the role of nitrosamines in blocking the bacteria was 75.9%, in the production of acid in sauerkraut, sugar, can also reduce nitrite the generation of these methods is to produce high-quality sauerkraut and reliable protection.
Northeast sauerkraut Northeast home, two things are indispensable, first, sauerkraut cylinder. Second, the pickled cabbage with a large stone. Poor people of this, Kang well-off also do so. Northeast home is too cold, the former is not a big Xu-season crop, I do not know Who invented (or from off to introduce) the acid Levin, to help people 'cat Winter'. 'good cabbage sauerkraut speech' by the Northeast due to the special geographical environment. are smart people invented a method of cabbage Dongzhu Northeast sauerkraut raw materials. that locals take for granted cabbage. pickled cabbage, first to pick a good cabbage, cabbage, especially to the real; then put off the root and rotten leaves, large leaves yellow leaves in the sun for a few days , washed with water, then a bare naked, layers of salt in a large tank placed neatly together, but also vegetables top a big rock pressure in a cold environment for food slowly tightening, fat drunk, two thirty days after you're done. catch up with the cool, through the ice will have to remove the ballast from the cylinder sauerkraut. This method is called raw salt, there is a cooked pickled, the time required is shorter. the first pot of boiling water, the washed blanched cabbage in the pot. Let cool and then pressed into the tank so you can eat as long as a few days time. 
A variety of dishes made of sauerkraut (11)
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