South sauerkraut, North sauerkraut, all sauerkraut. We didn't meet before, but now you come and go, and the conservatism is getting weaker and stronger. In case of novel dishes, sauerkraut cooperates sincerely, and the combination will survive. If you don't cherish it, try something else. Some experts worry that sauerkraut is carcinogenic; Another expert claimed that sauerkraut can prevent cancer. Words are eloquent and contradictory. People will not rejoice because of spears, nor will they be sad because of shields. You say yours, I'll eat mine, in winter, in summer, at home and out. Things are ever changing, sauerkraut, will you come with us forever?

Sauerkraut, also known as kimchi and sauerkraut, is made by soaking and fermenting Chinese cabbage or other condiments under the action of lactic acid bacteria.

Nutritional function of pickles;

Sauerkraut tastes salty and sour, crisp and tender, bright in color, fragrant, appetizing and refreshing, sobering up and relieving fatigue; It can not only stimulate appetite, help digestion, but also promote the body's absorption of iron. The fermentation of sauerkraut is the result of lactic acid bacteria decomposing sugar in Chinese cabbage to produce lactic acid. Lactic acid is an organic acid, which can increase appetite and promote digestion after being absorbed by human body. At the same time, Chinese cabbage turns sour, and the nutrients are not easy to lose.

The fittest is like this: suitable for all ages. About 30 grams per meal.

Special note: sauerkraut can only be eaten occasionally. If you overeat for a long time, it may cause urinary calculi. In addition, vitamin C was destroyed a lot in the pickling process of sauerkraut. If the human body lacks vitamin C, it will reduce the ability to inhibit the deposition of calcium oxalate crystals in the kidney and reduce the formation of stones. Eating pickled cabbage with too much nitrite will turn the blood protein in the blood into high-iron protein with no oxygen-carrying function, make red blood cells lose their oxygen-carrying ability, lead to tissue hypoxia, and cause poisoning symptoms such as cyanosis of skin and lips, headache, dizziness, nausea and vomiting, palpitation, and even death in severe cases. Moldy sauerkraut has obvious carcinogenicity and cannot be eaten.