Pickled sauerkraut

Ingredients: cabbage, salt, apple cider vinegar, green peppercorns, dried chili peppers

Method:

1. Cut the Chinese cabbage into quarters, so that it can be soaked in water to absorb the flavor easily. Then blanch the cut Chinese cabbage in boiling water for one minute, take it out, put it in a basin and let it cool for later use.

2. Do not pour away the water used to blanch the cabbage. Add a small spoonful of salt. Do not add too much salt, otherwise it will affect the fermentation effect of the sour cabbage. Stir well and turn off the heat and let it cool for later use.

3. Put the cooled Chinese cabbage into a water-free and oil-free bottle, then add a little green peppercorns, dried chili peppers, a little apple cider vinegar to increase the sourness, and add cool salted boiled water. To cover the ingredients, close the lid with an airtight seal.

4. Marinate at room temperature for five to seven days.

Nutritional value:

1. The biggest effect of sauerkraut is actually its appetizing effect. We all know that its sour taste can better appreciate the taste. This is great stuff if you have nothing to eat. You can eat it with complete confidence. It can really help you better.

2. Sauerkraut is actually considered a green food. It not only has great nutritional value. It also has a laxative effect, which is actually very important.

3. The nutritional value of sauerkraut is particularly great. It is not only reflected in the acid aspect, but also has some organic acids, proteins, amino acids and other minerals.