The standard of "Laotan sauerkraut" has come. Officials say it has nothing to do with the sauerkraut in the pit. Do you still eat sauerkraut after this incident?

? Laotan sauerkraut? The standard has come, and the official also said that this sauerkraut has nothing to do with the sauerkraut picked in the pit earlier, especially for Sichuanese. In fact, sauerkraut is really an indispensable seasoning, which is deeply loved by everyone, but in fact, after that incident, many people ate sauerkraut. After all, this thing cannot be generalized. At least our family eats sauerkraut occasionally, but we usually make it ourselves. Don't worry.

China Condiment Association issued a group standard for soliciting opinions, which stipulated the definition, terminology, technology and inspection of Laotan pickled cabbage. The staff of Laotan pickled cabbage also said that in order to ensure the quality and safety, it will be made according to the regulations during the processing, and everyone is welcome to make comments.

Before the sensational potherb sauerkraut incident, it really made everyone feel a little queasy about sauerkraut, because it would be added to a convenience food that everyone likes very much. If something is invisible, it may still feel nothing, but if something is really magnified in front of everyone, it is really unacceptable. As far as the previous sauerkraut incident is concerned, it will definitely have a great impact on instant noodles.

Sauerkraut can be eaten not only as a meal, but also as a seasoning in many dishes, so it is really indispensable for cooking. But usually, people will make some sauerkraut at home, such as sauerkraut on the market, which may be bought occasionally or added to certain foods, and everyone will buy this ready-made one.

Laotan sauerkraut is pickled with fresh mustard as the main raw material. However, in the process of curing, the safety of hygienic food really disappoints consumers. Therefore, we should pay attention to the selection of Laotan sauerkraut. Generally speaking, the color of pickled cabbage is yellow-green or turquoise, with some fermented sour taste, no other impurities on the surface, no change, no moldy white film and so on. And there is no smell before choosing.