How to make spicy cabbage? What is the nutritional value of spicy cabbage?

Spicy cabbage is a kind of pickled vegetable, pickled with rich seasonings. Red pepper, garlic and ginger lay the spicy base, the acid of lactic acid fermentation enhances the flavor, and the sweetness created by cabbage, white sugar, apples and pears is the soul of spicy cabbage. It is characterized by spicy, crisp, sour, sweet, white with red, suitable for all seasons. It is usually eaten with rice. Cabbage is rich in crude fiber, which can not only moisturize the intestines and promote detoxification, but also stimulate gastrointestinal peristalsis, promote stool excretion, and help digestion. It has a good effect on preventing colon cancer. So how should spicy cabbage be made? Please follow the Encyclopedia Knowledge Network to take a look!

Contents of this article

1. What are the ingredients for making spicy cabbage?

2. How to pickle spicy cabbage

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.

How to pickle spicy cabbage

Marinate the chopped cabbage with salt for 24 hours. Mash the apple, pear and lemon pulp into jam, add appropriate amount of sugar and stir well for later use. Mix the jam, minced ginger, mashed garlic, chili powder, MSG, fish sauce and salt to make the sauce. Finally, mix the marinated cabbage and sauce well, and the delicious spicy cabbage is ready.

Prepare ingredients: cabbage, garlic, ginger, apple, pear, sugar, lemon, chili powder, MSG, fish sauce, and salt.

1. Break the Chinese cabbage into pieces, wash and cut into sections. Mash the garlic, peel the apples and cut into small pieces, peel the pears and cut into small pieces, peel the lemon and cut into small pieces, and mince the ginger for later use.

2. Marinate the chopped cabbage with salt for 24 hours. Mash the apple, pear and lemon pulp into jam. Add appropriate amount of sugar and mix well for later use.

3. Mix jam, minced ginger, mashed garlic, chili powder, MSG, fish sauce and salt to make the sauce.

4. Pour the pickled cabbage into a plate, then pour the prepared sauce on the cabbage and mix evenly. The delicious spicy cabbage is ready.

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.