In late autumn, most of the crops in the field have been harvested, but the cabbage is reluctant to leave. It is wearing a green hat, green clothes and white cotton shoes. At this time, Chinese cabbage is exuding moving vitality with its fat and green. A bed of Chinese cabbage is connected into blocks to form a surface. From a distance, green is spread on the ground, like a carpet embroidered with many green patterns at the bottom of loess. When Chinese cabbage is talking to the blue sky and white clouds, farmers' uncles have dug a vegetable cellar in their yard, just to collect Chinese cabbage, sell most of it, and store the rest for their own use in winter.
In winter, people put the cabbages piled up in the yard into the cellar one by one, choose those cabbages that are not full enough, wash them under running water, cover them with several layers of vegetables, and add the prepared seasoning and water into the porcelain jar one by one. It is better to cover it carefully and compact it, and then eat sauerkraut in spring.
Chinese cabbage is rich in nutritional value. Chinese cabbage is rich in crude fiber, which can not only moisten intestines and detoxify, but also have the effect of skin care and beauty. The air is particularly dry in autumn and winter, and the cold wind does great harm to people's skin. Chinese cabbage is rich in vitamin C and vitamin E, so eating more Chinese cabbage can protect your skin and beautify your face. Cabbage also has health care function. American scientists have found that the incidence of breast cancer among women in China is much lower than that of western women, because they often eat cabbage. There are some trace elements in Chinese cabbage, which can help to decompose estrogen related to breast cancer.
I love Chinese cabbage in my hometown. Beautiful and nutritious.