About the practice of Chinese cabbage and kimchi Raw materials: Chinese cabbage (900g).
Seasoning: chives, shallots, garlic paste (1 spoon), coarse salt (4 tablespoons), Chili powder (3 -5 tablespoons), fish sauce (5 tablespoons), sugar (1 spoon), ginger powder or ginger paste (1/3 tablespoons), and half onion.
Exercise:
1, removing roots from Chinese cabbage and cutting into pieces;
2. Add 4 tablespoons of crude salt to half a bowl of clear water and stir slowly until it melts, preferably completely, to make the taste more uniform;
3. Add the chopped Chinese cabbage into salt water, mix well a little, and marinate for 1.5 hours;
4. Prepare onions, onions and garlic during the period;
5. After washing sauerkraut twice with clear water, drain the water for about 20 minutes;
6. After draining the water, add Chili powder, fish sauce, garlic paste, sugar and ginger powder and mix well with disposable gloves;
7. After the seasoning is mixed, add the onion and onion and mix patiently.
8. After mixing, leave it at room temperature for half a day, and then put it in the refrigerator.
The role of cabbage and kimchi
Cabbage and kimchi are not only appetizing and delicious, but also have many functions. Chinese cabbage is a very special kind of cabbage, and its nutritional value is even higher than many other similar vegetables. Moreover, Chinese cabbage has many cooking methods, which can be easily made into various delicious dishes. Eating more cabbage can effectively enhance human function and absorb more essential nutrients. What kind of positive effect can eating cabbage and kimchi play? With action
1, sterilization: fresh cabbage has sterilization and anti-inflammatory effects. When you have sore throat, trauma, stomachache and toothache, you can eat more cabbage, or juice cabbage to drink.
2, enhance human immune function: appropriate consumption of cabbage can improve human immunity and effectively prevent colds.
3. Anti-cancer and anti-cancer: Chinese cabbage is a life indicator to protect cancer patients. Among anti-cancer vegetables, Chinese cabbage ranks fifth.
4, promote digestion: eating more cabbage can increase food intake and promote digestion, thus preventing constipation. Cabbage and kimchi are more appetizing and suitable for patients with loss of appetite or obesity.
5. Cabbage has a good therapeutic effect on gastric ulcer and can accelerate wound healing, so patients with gastric ulcer in chronic gastroenteritis should eat more cabbage.
Nutrition of cabbage and kimchi
The nutritional value of Chinese cabbage and pickles mainly lies in Chinese cabbage. Fresh cabbage has the function of sterilization. In addition, it can enhance human immune function, prevent cancer and promote digestion. Second, cabbage and kimchi taste better. Eating more cabbage and kimchi can effectively cope with constipation and gastrointestinal discomfort. You can eat some cabbage when you have a sore throat, traumatic swelling and pain, stomachache and toothache, which will help to eliminate the pain. What nutrients are Chinese cabbage rich in?
1. Chinese cabbage has high water content and low calories, which is very suitable for people who control their diet and lose weight.
2. Cabbage is rich in potassium and folic acid, which has a good preventive effect on megaloblastic anemia and fetal malformation. Pregnant women and anemia patients should eat more cabbage.
3. The nutritional value of Chinese cabbage is similar to that of Chinese cabbage, but the content of vitamin C is about twice as high. In addition, cabbage is rich in folic acid, vitamin E, β -carotene and so on. And the total vitamin content is more than three times that of tomatoes.
4. Cabbage is rich in vitamin U, which has a good therapeutic effect on gastric ulcer and can accelerate wound healing. It is an effective food for patients with gastric ulcer.
Can pregnant women eat cabbage and pickles?
Chinese cabbage is flat and sweet, belonging to the spleen and stomach meridian. Proper consumption of Chinese cabbage can replenish bone marrow, moisten viscera, benefit heart, strengthen bones and muscles, benefit viscera, dispel stagnation, clear away heat and relieve pain. Mainly used for the treatment of poor sleep, dreaminess, lethargy, joint flexion and extension, epigastric pain and other symptoms. Cabbage has so many functions, so can pregnant women eat cabbage and kimchi?
Of course you can. Chinese cabbage is especially suitable for patients with arteriosclerosis, gallstones, obesity, pregnant women and digestive tract ulcers. And pregnant women with diabetes can also eat it! However, it is worth mentioning that kimchi tastes a bit heavy. It is better for pregnant women to eat cabbage kimchi, which is not spicy, safer and healthier, and the amount of food should not be too much. Cabbage also has multiple benefits for pregnant women. Let me give you a brief introduction.
1, eating cabbage can help pregnant women beauty. Some scientists have shown that the anti-aging and antioxidant effects of cabbage are at a high level as asparagus and cauliflower.
2. Cabbage is rich in vitamins, especially vitamin C, which is a good nutrient for pregnant women and babies.
3. Folic acid contained in cabbage is good for pregnant women and pregnant women with anemia.
4. Cabbage can improve the immunity of pregnant women, prevent colds and enhance physical fitness.
Generally speaking, it is beneficial and harmless for pregnant women to eat some fried cabbage properly during pregnancy, and it can promote the healthy growth of their babies to a certain extent, so that pregnant women can have a good physique.
Can cabbage and kimchi cause cancer?
When joking with people, we always say that all kinds of cancers in Korean dramas are caused by eating kimchi, but in some reports, kimchi will cause cancer. So, does eating cabbage and kimchi really cause cancer?
In fact, cabbage and kimchi are harmless to our health. It is essentially different from common pickles.
Chinese cabbage and kimchi are strictly fermented by lactic acid, in which the activity of lactic acid bacteria is absolutely dominant. Lactic acid bacteria are beneficial to people. They can inhibit harmful bacteria by breeding in the intestine. Fermentation in food can improve the nutritional value and health care performance of food, so eating cabbage and kimchi is beneficial and harmless to people.