What is Northeastern pickled cabbage made of? What temperature is needed to pickle Northeastern pickled cabbage?

Northeastern sauerkraut has the effects and functions of appetizing, strengthening the spleen, moistening the intestines and promoting bowel movements. Sauerkraut contains a large amount of organic acid and lactic acid, which has a strong stimulating effect. Eating it can stimulate the appetite, strengthen the diet and promote digestion. The raw materials of sauerkraut are vegetables, which contain more dietary fiber. After eating, it can have a good effect of moistening the intestines and promoting bowel movements, and is suitable for people with constipation. Sauerkraut is rich in copper, which is an indispensable trace nutrient for human health. It has an important influence on the development and function of blood, central nervous system and immune system, hair, skin, bone tissue, heart, etc. So, what is Northeastern sauerkraut made of? What temperature is needed for pickling Northeastern sauerkraut? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. What is Northeastern pickled cabbage made of?

2. What temperature is required for pickling Northeastern pickled cabbage?

3. Can the bagged Northeastern pickled cabbage be eaten raw?

What is Northeastern pickled cabbage made of?

1. It is made of cabbage.

2. After the cabbage is pickled, be sure to press it with a heavy object. It can be eaten in one month. There is no need to cover it. Sauerkraut is afraid of heat and covering. If you are worried that dust will fall into the sauerkraut, you can cover it with a layer of gauze and place it in a cool place such as a balcony. The temperature is better at 2 to 8 degrees.

3. If foam appears during the pickling process or afterwards, you can remove it. If there is too little water after removing it, you can add some more water. Be sure not to let the sauerkraut get stained with oil, as it will easily go bad.

The above is an introduction to what Northeastern sauerkraut is made of. I hope it can help netizens.

What temperature is needed to pickle Northeastern pickled cabbage?

There is no strict temperature limit for pickling sauerkraut.

Marinating method:

1. Choose large, full-hearted, mature, disease-free and rot-free Chinese cabbage. Use a kitchen knife to remove the roots and leaves of the cabbage, and then remove the old stalks on the surface of the cabbage. 2. After selecting the cabbage, prepare a large pot with a large mouth. Put the selected cabbage in hot water at about 50℃ and boil it until the skin of the cabbage wilts. 3. Take out the cabbage and squeeze it dry until the entire pot is full.

4. Choose a large stone, wash it and press it on the top of the cabbage in the middle of the vat to prevent the cabbage from floating up in the water after being pickled.

5. After being boiled and compacted, the cabbage will naturally wilt and sink after 2 to 3 days. At this time, fill the jar with clean cold water until it is full.

6. Place the cabbage jar filled with cabbage and water in an empty place indoors. The indoor temperature should be maintained at around 10°C. After about 15 days, the cabbage will naturally turn into sauerkraut and can be eaten.

Can the bagged Northeastern pickled cabbage be eaten raw?

It is best to eat fermented sauerkraut raw. Lactic acid bacteria are alive without heating and can increase the beneficial bacteria in the intestine. Sauerkraut can only be eaten occasionally. If you eat it for a long time, it may cause urinary stones. In addition, vitamin C is destroyed in large quantities during the pickling process. If the human body lacks vitamin C, the ability to inhibit the deposition of calcium oxalate crystals in the kidney and reduce the formation of stones will be reduced. Eating sauerkraut containing too much nitrite will turn the blood protein in the blood into methemoglobin that loses its oxygen-carrying function, causing red blood cells to lose their ability to carry oxygen, leading to tissue hypoxia, and symptoms of poisoning such as cyanosis of the skin and lips, headache and dizziness, nausea and vomiting, and panic. In severe cases, it can even be fatal. Moldy sauerkraut is obviously carcinogenic and cannot be eaten.