Pickled sauerkraut is a favorite food in Northeast China. Every year, in autumn and the harvest season of cabbage, every household will choose the right time to pickle pickled sauerkraut for winter consumption. The whole operation process is required to be carried out in an oil-free, flour-free, sterile state, and cooked food can be stewed after sealing and pickling for one month, which is rich in sour flavor and memorable. Because it is difficult for all kinds of molds to reproduce when the temperature is lower than 5 degrees Celsius in winter, it is most suitable to soak vegetables at room temperature of 1~5 degrees in winter, and the finished sauerkraut is the best. The most hygienic and safe; It tastes the best, too.

Acid is mellow, light and refreshing, adopts natural bacteriostasis, and is rich in amino acids (amino acid: a generic term for a class of organic compounds containing amino groups and carboxyl groups. It is an organic compound containing a basic amino group and an acidic carboxyl group. The amino group attached to α-carbon is α-amino acid. The amino acids that make up protein are all nutrients such as α-amino acids, dietary fiber, etc. It contains no preservatives and pigments, and is a green and natural healthy food. Sauerkraut is to make fresh cabbage have a certain sour taste through certain processing methods. Some sauerkraut is delicious, and some sauerkraut is not delicious. Why? The reason lies in the aroma of sauerkraut, which is delicious because of its fragrance, not because of its acidity. Only pickled sauerkraut is delicious because of its aroma, and the prepared sauerkraut is only sour, but not fragrant, so it is not delicious.

The "sour flavor" in pickled cabbage is that plant sugars in vegetables are decomposed by natural fermentation of plant enzymes, and most of them are converted into acidic substances (organic acids). Organic acids, alcohols and amino acids produced in the fermentation process of pickled cabbage form a unique fresh sour flavor of pickled cabbage. Organic acids refer to some acidic organic compounds, which can react with alcohols to form esters. Low-grade esters are volatile liquids with aroma, and high-grade esters are beeswax-like solids or very thick liquids. Several advanced esters are the main components of fat. There are many kinds of amino acids, among which tryptophan can promote the production of gastric juice and pancreatic juice. Acid is a nutrient, not a living bacterium.

If the pickling process pollutes other miscellaneous bacteria, those miscellaneous bacteria can produce nitrous acid, some can synthesize amine, and the two react to produce nitrosamines. Experiments have proved that nitrosamines can cause cancer. With the development of science and technology, the production technology of pickled sauerkraut has also undergone qualitative changes. The industrial production of pickled cabbage adopts pure plant enzymes and temperature-controlled fermentation, which can inhibit the growth of miscellaneous bacteria, so it does not contain carcinogenic substances "nitrosamines" synthesized by miscellaneous bacteria.

Sauerkraut retains the nutrients of the original vegetables to the maximum extent, and is rich in nutrients such as vitamin C, amino acids, organic acids, dietary fiber, etc. Because sauerkraut adopts a clean and hygienic storage method, it contains a lot of edible nutrients, and the soaking process can produce natural plant enzymes, which has the effect of maintaining the normal physiological function of gastrointestinal tract.