Spicy cabbage sour how to do
Spicy cabbage sour is a normal phenomenon. We feel that the flavor is too sour, you can put the sauce soup to drink, fried spicy cabbage pork, spicy cabbage fried rice, spicy cabbage stewed tofu (add some pork), bun filling. After a long time (sour) spicy cabbage can do the above dishes, it will be very delicious! If the freshly made spicy cabbage is sour, it means that the salt is low, you can add salt. It is also possible that the storage place temperature is not low enough, the appropriate temperature 0-1 degrees.
Spicy cabbage sour can still eat
Spicy cabbage sour is able to eat. Usually pickled cabbage, 2 days at room temperature will become sour, refrigerator, then about 1 week. If you love to eat sour, put a few more days, the higher the room temperature, the shorter the time, a dozen degrees 3 days may be sour, must be sealed, the longer the more sour, but do not put too long, or it will be bad, think the flavor is just right on the refrigerator to save.
Spicy Korean cabbage introduction
Spicy cabbage is a kind of kimchi, kimchi is a representative of the Korean traditional fermented food, is the rice-based Korean dietary life in one of the most important side dishes. Legend has it that even one day without kimchi, it is difficult to eat rice. The sauce of kimchi supplements the protein that is lacking in rice. In addition, during the kimchi fermentation process, proteins contained in shrimp paste, anchovy paste, and yellowstone fish paste are broken down into amino acids. The vegetables are rich in inorganic substances such as calcium, copper, phosphorus, iron, and salt, and promote the absorption of vitamin C and vitamin B, which is especially important for people who eat a rice-based staple diet. Kimchi purifies the stomach and intestines. It can promote the breakdown and absorption of proteins in the stomach and intestines. It also normalizes the distribution of microorganisms in the intestines. Kimchi with the maturation of fermentation produces acidic lactic acid bacteria, not only make kimchi more delicious, consumption can also inhibit other harmful bacteria in the intestines Oh!