is rich in vitamin C, and dietary fiber is still the king of the meal-spicy cabbage!
Chinese cabbage, the raw material for making kimchi, is rich in vitamin C. The content is 3 times that of apples and 4 times that of pears. Among them, there is a substance that reacts with nitrite, which can convert nitrite into a kind that is beneficial to the human body. substance.
Not only that, you definitely don't know that kimchi is listed as one of the world's healthy foods!
Spicy cabbage produces a kind of lactic acid bacteria during the fermentation process, which can promote gastrointestinal peristalsis, purify the stomach, and promote the decomposition and absorption of protein in the body, which is of great benefit to the body.
When it comes to spicy cabbage, everyone thinks of Korea. Did you know that most of Korean kimchi are imported from China?
Northeast is a well-known pickle area in China, and there has always been a custom of hoarding vegetables for winter. Pickled cabbage, shallots, radishes, cucumbers and other pickles are very popular in the Northeast.
Hot and sour kimchi, Xiaomei can eat 3 bowls of rice. In the winter, cook a pot of kimchi hot pot, steaming hot, not to mention more enjoyment, everything is delicious
Today Xiaomei recommends this Hong Granny Kimchi that Xiaomei is eating herself. adopts traditional pickling process, natural lactic acid fermentation, sweet and sour, crisp and refreshing, super meal!
Compared to Korean kimchi, the fermented smell is stronger, and the acidity is higher. Hongpopo's spicy cabbage is now pickled, lightly fermented, and the fermentation taste is not strong. Therefore, it is not too sour, moderately salty, slightly spicy, sweet and spicy, and more suitable for our Chinese taste.
And unlike most common Korean kimchi, this kimchi has been cut into small pieces, which is very convenient to eat.
is an improved Korean version of kimchi that is crisp, slightly sour, slightly spicy, and slightly sweet. The taste is refreshing and easier to accept. Congee, rice, barbecue, and a plate of spicy cabbage can be instant taste.
In the Northeast, pickling kimchi is the top priority every year before winter, and the air is full of spicy pickles. Z1z
To make delicious spicy cabbage, the choice of cabbage is very important.
Hong Po Po Spicy Cabbage insists on using fresh yellow-hearted Chinese cabbage from Northeast China. The cabbage has firm heart and crispy leaves. It is perfect for making kimchi. Z1z
Every cabbage picked from the ground must be manually screened, and the insect leaves, old leaves, and dry leaves are removed, leaving only the fresh green cabbage heart as raw material.
uses the traditional dehydration process. The cut cabbage is soaked with salt water to remove excess water and retain the crispy taste of the cabbage.
The taste of kimchi in Northeast China is different. Some people are sweeter, others are sour. Sweeter pickles are more sweet and spicy, and more sour pickles are marinated for a period of time. Z1z
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