Generally speaking, if pickled vegetables are only eaten for a few days, it is recommended not to eat them for a long time, because pickles and sauerkraut with large bacterial pollution and insufficient pickling time may promote cancer. We should eat more fresh fruits and vegetables in our daily life.
Method for making pickled cabbage
Different regions have different methods of making sauerkraut. Among them, the production method of northeast pickled cabbage is to remove the roots and dead leaves of Chinese cabbage, then dry it, then put the dried Chinese cabbage and salt in an oil-free container, wait for three days, then add a certain amount of water, wait for fermentation and pickle for about 50 days.
Brief introduction of sauerkraut
Pickled sauerkraut is an appetizer made by many processes, including removing dead leaves, cleaning, soaking in boiling water and fermentation in the jar. Can be divided into northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, German sauerkraut and so on. Sauerkraut in different regions has different tastes and styles. The original intention of making sauerkraut was to prolong the shelf life of vegetables, and then it was gradually added to various dishes. There are many records about sauerkraut in ancient books. For example, there is a description in the Book of Songs that "there is a thatched cottage in nakata and a melon in the battlefield". It is the emperor's ancestor skinning sacrifice. "