In the past, winter, the weather was cold, and the types of food became very few. Most vegetables were difficult to grow in winter and were intolerant to storage. Cabbage was cheap, resistant to freezing, long storage time, and sufficient moisture, so northerners especially liked it. In the winter, buy a bunch of cheap cabbage and store it at home.
But eating cabbage all winter is too monotonous, so the ancestors used their wisdom to pickle the vegetables into sauerkraut, which can be stored for longer, and sauerkraut can Keeping the crispy and tender taste for a long time, plus the sour and salty taste, it is easy to arouse people's appetite. Until now, it is still an indispensable dish for northerners, especially northeastern people in winter.
However, in recent years, sauerkraut has been tested to contain nitrite, which is said to cause cancer, which has caused everyone's doubts and panic. So, is it good to eat sauerkraut?
First of all, from a nutritional point of view, a large number of beneficial microorganisms will multiply during the fermentation process of sauerkraut. During this fermentation process, the microorganisms will decompose some nutrients in the cabbage To carry out metabolism, produce some nutrients that cabbage does not have or lack, such as some B vitamins and free amino acids.
After this fermentation process, the nutrients in cabbage can be better absorbed and utilized. Better than other cooking methods, the original vitamin C in cabbage can be retained.
And sauerkraut is very suitable to eat with meat, especially pork, sauerkraut is crispy and appetizing, sour taste, can well neutralize the greasy pork, and pork can provide mellow The meat flavor and nutrition also achieve complementary effects.
However, there are inevitably some risk factors in this fermentation process, such as nitrite.
Nitrosamines formed by nitrite in the body do have a carcinogenic effect, but the content of nitrite in sauerkraut changes, showing first increase afterwards The decreasing trend is about one month. The nitrite content of sauerkraut is highest within 4 to 8 days during the pickling process, and it begins to decrease after the 9th day, and it is almost rare in 20 days to one month.
Therefore, when we eat sauerkraut, we must avoid the time when the nitrite content is the highest, and marinate it for at least 20 days before eating, so that it will not be too affected by nitrite.
If you are not assured, you can add some vitamin C tablets during the curing process, which can effectively block the production of nitrite.
In addition to nitrite, the large amount of salt added in the pickling process of sauerkraut is also a risk factor. For patients with three highs and the elderly with weaker cardiovascular function, eating too much sauerkraut with high salt will increase As the condition progresses, if you particularly want to eat, you can eat a little bit appropriately, and the amount must be controlled.
Dear friends, does your family have the habit of hydrochloric acid in winter? How many days do you usually marinate? May wish to leave a message in the comment area below to share your life experience.
