Salted sauerkraut, as a classic way of making sauerkraut, is famous for its crisp taste and rich fermented aroma.
Explore how to eat salted pickled vegetables and let us embark on a delicious journey of taste buds.
Cooking tips: There are many cooking methods for pickled vegetables, which can be adjusted according to personal preferences and cooking techniques.
Stir-fry: Wash, drain and shred the pickled cabbage, add oil in a hot pan, stir-fry until the pickled cabbage becomes soft, add seasonings and stir-fry evenly.
The stir-fried salted sauerkraut retains its crispy texture, and is perfect with meat or vegetables.
Stew: Wash and cut the pickled vegetables into pieces, put them in a casserole, add meat, vegetables and seasonings, bring to a boil over high heat, then turn down to low heat and simmer.
The stewed pickled vegetables absorb the deliciousness of the soup and become soft and delicious.
This method is especially suitable for warming up and quenching cravings in the cold winter.
Cold salad: Wash and shred the pickled cabbage, add minced garlic, coriander, chili oil and other seasonings and mix well.
The cold sauerkraut is refreshing and appetizing, sour and crispy, and is very suitable as an appetizer or side dish.
In addition to being cooked as a main dish, the versatile seasoning salted pickled cabbage can also be used as an auxiliary seasoning to add a sour flavor to other dishes.
Dumpling fillings: Chop the sauerkraut into small pieces, mix with pork, shrimp and other fillings, and make dumplings.
The sourness of the sauerkraut neutralizes the greasiness of the meat filling, making the dumplings more delicious.
Enhance the freshness of the soup base: Wash and cut the salted pickled vegetables into pieces, add them to the broth and cook them to freshen the soup base and relieve greasiness.
The lactic acid bacteria in sauerkraut can break down the fat in the soup, making the soup more refreshing and delicious.
Noodle topping: Use fried salted pickled vegetables as topping and pour it on the noodles.
The sourness of the sauerkraut stimulates the taste buds and complements the chewiness and smoothness of the noodles, making the noodles even more delicious and tempting.
Health-Keeping Tips Salted pickled vegetables are not only delicious, but also have health-preserving effects.
Appetizer and digestion: Hydrochloric acid is rich in lactic acid, which can promote gastric acid secretion, help digestion, appetizer and strengthen the spleen.
Vitamin supplement: During the fermentation process of sauerkraut, a large amount of vitamin C and vitamin B are produced. These vitamins are very beneficial to human health.
Inhibit bacteria: The lactic acid bacteria in sauerkraut can inhibit the growth of harmful bacteria and can help maintain intestinal health.
Precautions for consumption There are also some precautions that need to be kept in mind when consuming sauerkraut.
Eat in moderation: Sauerkraut contains a certain amount of sodium, so eat it in moderation and avoid taking in too much salt.
Wash and dry: Before eating sauerkraut, be sure to wash and drain it to remove surface impurities and salt.
Moderate fermentation: The fermentation time of sauerkraut should not be too long, otherwise it will produce too much sourness and affect the taste and nutritional value.
Proper storage: Sauerkraut should be stored in a cool and ventilated place, away from direct sunlight and high temperatures.
Salted sauerkraut is a traditional delicacy that is sour, delicious, and beneficial to health.
Through different cooking and seasoning methods, we can unlock the many delicious flavors of salted sauerkraut.
When enjoying delicious food, don't forget to eat it in moderation and store it scientifically, so that salted pickled vegetables can become a delicious delicacy in our healthy diet.