Sour cabbage has a salty and sour taste, crispy texture, bright color and aroma, appetizing and refreshing, sobering up and getting rid of fatigue, which not only improves appetite and helps digestion, but also promotes the body's absorption of iron. Sauerkraut souring is the result of lactobacillus breaking down the sugar in cabbage to produce lactic acid. Lactic acid is a kind of organic acid, it is absorbed by the body can improve appetite, can promote digestion.

Sour cabbage, also known as kimchi, stained cabbage. Kimchi, the old name for 葅, is the vegetables and fruits that are fermented anaerobically in order to be able to favor a long period of time. Generally, only vegetables and fruits with colorful chemical fibers or fresh fruits can be made into kimchi. Kimchi is rich in vitamins, calcium, phosphorus, and other inorganic compounds, and it provides sufficient nutrients for the body and prevents diseases such as myocardial infarction. How to make kimchi: Cut the cleaned cabbage from the head of the cabbage vertically with a knife in a cross shape, then put it into a pot of boiling water to cook a little and then put it into a pot to cool. Clean the small jar or pickle jar and scald it with hot water. Pour the water clean, put the cooled cabbage into the cylinder yards, the cooling cabbage water poured into the cylinder, the water needs to submerge the cabbage, with a stone on the pressure.

Sauerkraut fermentation process production and processing of organic matter, ethanol, esters, carbohydrates, etc. formed the distinctive fresh and sour taste of sauerkraut, and the taste of crispy, bright color, sweet and delicious, spleen, stomach and wake up the spirit of alcohol to get rid of greasy. At the same time, the cabbage tastes bad and the nutrients it contains are not easy to damage. Sauerkraut basically preserves all the nutrients originally contained in the raw material of cabbage, especially the vitamin storage capacity of cabbage, which is more than 90%.

Sauerkraut is not only a good food, but also has a variety of health care and medical services. The latest research results show that regular consumption of sauerkraut can improve gastrointestinal probiotics, not only to control the growth and development of pathogens in the stomach and intestines, but also to regulate intestinal bacteria, beneficial to the intestinal flora, to enhance the ability of the human body to resist viral infections; sauerkraut is rich in dietary fiber, with the prevention of constipation, and colitis, gastroenterological disorders of the efficacy of the type of disease.

Sauerkraut taste salty and sour, taste crisp, bright color, aroma, spleen and stomach to wake up, alcohol to greasy, not only can enhance appetite, promote digestion, but also to promote the human body on the digestion and absorption of copper elements. Sauerkraut sour is the conclusion that lactobacillus dissolves the glycogen in cabbage to produce lactic acid. Lactobacillus is an organic substance, which is digested and absorbed by the human body to improve appetite and can promote digestion. At the same time, the cabbage tastes bad, and the nutrients it contains are not easily damaged.

Sauerkraut is only sometimes taken, if long-term gluttony, it is likely to cause urinary stones. In addition, pickled sauerkraut, vitamin C is a large number of destruction, the human body if the lack of vitamin C, will make the inhibition of the accumulation of calcium oxalate crystals in the kidneys and reduce the production of urinary calculi ability to reduce; taking too much sodium nitrite is sauerkraut, will make the concentration of hemoglobin in the blood into the loss of oxygen-carrying role of ferrohemoglobin, so that the blood cells to lose the ability to take the O2, resulting in the institution of the lack of oxygen, resulting in skin and headache, dizziness and pain in the mouth. Mouth blue, headache, dizziness, nausea, dry vomiting, panic and other food poisoning symptoms, the situation can be serious to death.