Sauerkraut tastes salty and sour, crisp and tender, bright in color, fragrant and delicious, appetizing and refreshing, which not only stimulates appetite.

Help digestion and promote the absorption of iron by human body. Sauerkraut is produced by lactic acid bacteria decomposing sugar in Chinese cabbage.

The result of lactic acid. Lactic acid is an organic acid, which can increase appetite and promote digestion after being absorbed by human body. Meanwhile, Chinese cabbage

When it turns sour, the nutrients it contains are not easily lost. Sauerkraut can only be eaten occasionally. If you overeat for a long time, it may cause urinary system.

System calculus. In addition, in the process of pickling sauerkraut, vitamin C is destroyed a lot. If the human body lacks vitamin C, it will inhibit it.

The ability of calcium oxalate crystal deposition and reducing stone formation in kidney decreased; Eating pickled cabbage with too much nitrite will enrich the blood.

Hemoglobin in the liquid becomes methemoglobin, which loses its oxygen-carrying function, making red blood cells lose their oxygen-carrying ability, leading to group

Tissue hypoxia, blue skin and lips, headache, dizziness, nausea, vomiting, palpitations and other poisoning symptoms, and even death in severe cases.

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Sour cabbage is suitable for people:

The general population can eat it.

Sour cabbage food phase grams:

Don't eat sauerkraut with persimmon, it will lead to stomach stones.

Guide to sour cabbage practice:

Winter is the best season to make kimchi, and it can be made in other seasons, but the quality is not as good as winter; Mildew sauerkraut is bright.

Obviously carcinogenic and inedible.

And how to use it.