What are the ingredients for making spicy cabbage? Can spicy cabbage still be eaten if it becomes sour?

Kimchi is a pickled vegetable that is sour, sweet, fresh and refreshing. It can be eaten raw or cooked, usually with rice. There are many ways to eat kimchi, such as kimchi fried with pork belly, kimchi sauce soup, kimchi beef soup, kimchi hot pot, kimchi instant noodles, kimchi stewed with tofu, kimchi rice and other delicious dishes. So, what are the ingredients for making kimchi? Can kimchi still be eaten when it is sour? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. What are the ingredients for making spicy cabbage?

2. Can you still eat spicy cabbage if it’s sour?

3. Nutritional value of Korean kimchi

What are the ingredients for making spicy cabbage?

The ingredients of ordinary kimchi are: garlic, apple, pear, ginger, salt, chili, white vinegar. The ingredients of Korean kimchi are: coarse salt, green onion, chives, cucumber, carrot, pear, onion, garlic, ginger, Korean chili powder, sugar, fish sauce, shrimp paste, chicken essence.

Kimchi is a pickled vegetable cooked in a rich seasoning with red pepper, garlic and ginger providing a spicy base and the acid from lactic acid fermentation adding flavor to the kimchi.

Cabbage is rich in crude fiber, and is spicy, crisp, sour, sweet, and white with red. It is suitable for all seasons. It is usually eaten with rice.

Spicy cabbage is sour and sweet, fresh and refreshing, and can be eaten raw or cooked. Spicy cabbage can be made into a series of dishes such as spicy cabbage fried pork belly, spicy cabbage sauce soup, spicy cabbage instant noodles, spicy cabbage stewed with tofu, etc.

Can I still eat spicy cabbage if it's sour?

Kimchi is edible when it is sour. Kimchi is a fermented food, and during the fermentation process, it produces sour lactic acid, so it tastes sour when eaten. Lactic acid bacteria can not only purify the stomach and intestines, but also promote the decomposition and absorption of proteins in the stomach and intestines, and inhibit the growth of other harmful bacteria in the intestines.

Spicy cabbage is rich in vitamins, which can effectively prevent constipation and enteritis, and also increase appetite.

The sour taste of kimchi is due to the natural reaction of yeast produced during the fermentation of kimchi.

If you store the prepared kimchi in the refrigerator, the problem of it becoming sour will be alleviated.

Nutritional value of Korean kimchi

The vegetables used as the main ingredients of kimchi are rich in calcium, copper, phosphorus, iron and other trace elements that are essential to the human body. Animal sauces such as shrimp paste, shellfish paste, and shad paste can supplement the protein that grains lack and are also a source of calcium. Kimchi is also rich in various vitamins. In particular, the use of green and yellow vegetables such as radish vines and green onions increases the content of vitamins A and C. The peppers in kimchi are rich in vitamin A and vitamin C, which is 37 times that of apples and 7 times that of oranges.

Not only that, because vegetables are rich in vitamins, they can also prevent constipation and inhibit diseases such as enteritis and colitis. In addition, pickled kimchi is rich in lactic acid bacteria, which can increase appetite and inhibit other pathogens in the small intestine. It should also be pointed out that kimchi is also helpful for weight loss. The capsaicin component of the pepper in kimchi can promote metabolism and burn body fat, thereby preventing the body from storing fat. According to a study by the Rural Revitalization Organization, after feeding kimchi to experimental mice, the fat in the liver decreased by 16%. The cause of high blood lipids is fat in the blood. According to a survey, blood lipids decreased by up to 45% after eating kimchi.

What's even more interesting is that the best performance of kimchi is directly proportional to its best taste. In other words, when the taste is the most moderate, its nutrition is also the best. As kimchi matures, its vitamin content also increases. Usually, at the beginning of pickling, the vitamin content shows a slight downward trend, then begins to gradually increase, and reaches a peak in the mature stage after 2-3 weeks. In particular, the vitamin C content is the highest at this time. The maturity of kimchi is closely related to the fermentation of lactic acid bacteria. During its maturity, while the lactic acid bacteria that are beneficial to the human body increase, pathogenic microorganisms almost disappear. The lactic acid bacteria in kimchi convert the sugar in other pickled vegetables into lactic acid, which makes the kimchi delicious and kills pathogenic microorganisms. But when the kimchi is fully ripe, the lactic acid bacteria cannot resist the organic acid they produce and begin to be killed and reduced. At this time, yeast and mold begin to grow in the kimchi, there is a strange smell, discoloration, and the nutrition is also reduced.