Is it good to eat sauerkraut?

Sauerkraut is the taste of my hometown. Even now, my parents also stock up on sauerkraut every year. The white meat of sauerkraut in winter is also the most distinctive taste of my hometown.

But is it good to eat sauerkraut? This question depends on what angle you start from, or what level the so-called "good" in the title refers to. Because it is impossible for any food to be perfect, and abalone, ginseng, wings and tripe also have their own shortcomings, not to mention sauerkraut, so let’s answer this question from different angles. First, let’s start from the perspective of food:

From a purely food perspective, eating sauerkraut is simply great!

The existence of sauerkraut is similar to bacon. It was originally one of the ways for people to preserve and transform food. After all, there were no vegetables to eat in the winter in the Northeast. There were only storable vegetables such as wild vegetables, cabbage and potatoes that were harvested and dried in other seasons. However, you will get tired of eating them for a long time, so pickled them are used as an appetizer and refreshing food. Sauerkraut is a good choice.

Moreover, the sourness of sauerkraut and the plumpness and fatness of pork are a natural match. The two can not only complement each other in nutrition, but also complement each other in taste. Sauerkraut can reduce the fatness of pork, and pork will give sauerkraut a mellow flavor. So if you have the opportunity to go to the north, you must not miss the white meat sauerkraut. Although it is rough and bold but not delicate enough, this does not prevent it from being delicious! Next, let’s talk about it from a perspective other than food:

As we said at the beginning, no food is perfect, and the same is certainly true for sauerkraut.

During the fermentation process of sauerkraut, a large number of beneficial microorganisms will proliferate. In this process, some nutrients that the cabbage itself does not have or lacks, such as some B vitamins and free amino acids, will also be produced. After fermentation, the nutrients of cabbage are also better absorbed and utilized. However, there are also certain risk factors during this fermentation process, such as the almost inevitable production of nitrite.

Nitrite is a Class 2A carcinogen (i.e., "probably human carcinogen"). Its precursor nitrate is found in almost all vegetables. This is why plants absorb nitrogen-containing fertilizers from the soil. You will definitely get it, but the nitrate in normal consumption of vegetables does not have any lethality. But when we pickle sauerkraut, some microorganisms secrete nitrate reductase, which turns nitrate into nitrite. However, the nitrite content in sauerkraut shows a trend of first increasing and then decreasing, so when we eat sauerkraut, we must avoid the peak time of nitrite content. Generally, it takes at least 20 days for our sauerkraut to be eaten.

In addition to the problem of nitrite, a lot of extra salt is added to pickled sauerkraut in some places. This may be because there are no severe cold conditions in the Northeast in winter. Adding salt can inhibit the growth of miscellaneous bacteria. But this will cause the sodium content in sauerkraut to increase a lot. Nowadays, many of us have generally consumed more than twice the salt limit. A high-salt (high-sodium) diet for many years will inevitably bring about some hidden dangers such as high blood pressure. This This is also where some pickled sauerkraut methods fall short.

So from the perspective of dietary health, sauerkraut has certain risk factors. Fortunately, we don’t eat it every day, and as long as the pickling time is enough, the nitrite content will be reduced to a safe level. range.

If you like to eat sauerkraut and want to eat it safely, you can add a little vitamin C when pickling sauerkraut. Each kilogram of cabbage contains 400 mg of vitamin C, which can block most of the nitrite. Salt is formed.

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As soon as late autumn arrives in the Northeast, many families start picking up cabbage and pickling sauerkraut. However, this is a compulsory course for the older generation every year. When it comes to our generation, we usually pick up cabbage from our parents’ home. In recent years, as their parents are getting older and can no longer make it, most people choose to buy it and eat it. However, many of the sauerkraut sold outside put preservatives in it to ensure the color and taste. It is not as good as making your own pickled sauerkraut, which has a pure taste and can be eaten with confidence.

Sauerkraut is fresh cabbage that has been processed through a certain method to give it a certain sour taste. Some sauerkraut is delicious, and some sauerkraut is not. Why is this? The reason It lies in the aroma of sauerkraut. Sauerkraut is delicious because of its aroma, not because of its sourness. Only pickled sauerkraut has aroma and is delicious. Mixed sauerkraut is only sour but has no aroma, so it is not delicious.

The "sour aroma" in sauerkraut is caused by the natural fermentation of plant enzymes that decompose the plant sugars in the vegetables. Plant sugars are converted into acidic substances (organic acids). The organic acids, alcohols, amino acids, etc. produced during the fermentation of sauerkraut form the unique fresh and sour flavor of sauerkraut.

The nutritional value of sauerkraut

Sauerkraut retains the nutrients of the original vegetables to the greatest extent and is rich in vitamin C, amino acids, organic acids, dietary fiber and other nutrients. Because sauerkraut uses It is a clean and hygienic storage method, so it contains a large amount of edible nutrients. The soaking process can produce natural plant enzymes, which has the effect of maintaining normal physiological functions of the gastrointestinal tract.

-Quick pickled sauerkraut-

Ingredients

Main Ingredients: One cabbage; appropriate amount of salt

Method

1. Cut off the roots of the cabbage

2. Remove all leaves of the cabbage and wash them clean. Shake the water on the leaves with your hands

3. Use a knife to flatten the cabbage part of each piece and slice it thin

4. Then stack several pieces together and cut into thin pieces shredded cabbage

5. Put all the shredded cabbage into a basin, sprinkle with salt, and knead the shredded cabbage and salt together with your hands until the shredded cabbage becomes soft and wilted and becomes watery

6. Put the softened cabbage shreds and the water into an oil-free and water-free bottle, fill it up, cover it, do not open it during the period, and put it in a cool place out of direct sunlight. You can eat it after 15 to 20 days. If the room temperature is very hot, you can leave it at room temperature for 2 to 3 days and then put it in the refrigerator for fermentation

TIPS

1. The cabbage must be shredded finely. After marinating, you can take it out and eat it. No need to shred it. To make dumplings, you only need to chop it a few times and break it up a little.

2. Because the cabbage is washed, of course, if it is too sour, you can wash it twice with water. The pickled cabbage soup in the bottle also tastes very good. If you like sour food, you can pour some in when stewing. It tastes very good and can be used to cook noodles. Add chili oil to make hot and sour noodles;

3. It doesn’t matter if you use more or less salt, just grab a handful with your hands. That’s it;

4. After filling the bottle with pure water, because the cutlets at the mouth of the bottle will be soaked in the soup, just close the lid and forget about it. Just open it when eating. However, it is difficult to take out the sauerkraut in a pure water bottle. After pickling, you can cut the mouth of the bottle with scissors and pour out the shredded vegetables;

5. If you don’t like to use a pure water bottle, you can use a large glass bottle. Because the glass bottles have wide mouths, the sauerkraut soup will come out from the edge of the lid after the shredded vegetables are fermented. The top layer of shredded vegetables will not be exposed to moisture and will change color, but the taste will not change and you can still eat it after washing. . If you are afraid of water leaking, you can leave an inch at the mouth of the bottle after filling the shredded vegetables, and press it with a small stone, so that the shredded vegetables will be soaked in the soup. There are several methods, choose according to your preference;

6. This method of pickling sauerkraut does not require adding water. The shredded cabbage will automatically release water after adding salt;

7. The sauerkraut will become sour in a week, but according to experts now, it is pickled in 3 to 15 days. When the nitrite concentration is at its strongest, it will disappear in the future. Some say it lasts for 20 days. I was also confused by the experts.

Eating sauerkraut and pickling sauerkraut are the most memorable food stories of our generation.

Pickling sauerkraut As people move into "buildings", there is less space and less space. After you can eat various vegetables in winter, not many people pickle sauerkraut at home, but those who eat sauerkraut My habits have not changed, my taste for sauerkraut has not changed. Every winter, we go to the farmers market to buy sauerkraut from the fixed stalls.

Nowadays, sauerkraut has entered the "supermarket" and the "Internet" openly, making it convenient for those of us who like "sauerkraut" to eat it anytime we want, all year round. Eat it to your mouth. As the saying goes, what Chinese people care about is "deliciousness", and sauerkraut must have an "attractive" taste! Is it good to eat sauerkraut? Is it good to eat sauerkraut?

Sauerkraut contains lactic acid, which is appetizing and digestible. A bowl of pork belly and sauerkraut soup in winter can convey warmth from the stomach to the "heart".

My family often makes pork belly and sauerkraut soup, pork ribs stewed with sauerkraut, sauerkraut buns, sauerkraut dumplings, and sauerkraut fried shredded potatoes. Whenever my son comes home from other places, my family will make sauerkraut stuffed dumplings. Once we had three bites People made nearly two dozen dumplings, more than 90 dumplings, and ate them all in one meal.

The weather is getting colder, and a bowl of pickled cabbage soup is particularly warm. Today I will introduce how to make pork belly stewed with sauerkraut soup (clear soup). It is simple, delicious, and perfect for rice!

Ingredients

1 bag of sauerkraut (500g), 150g pork belly, 100g scallops, coriander, light soy sauce, salt, ginger, green onion, white pepper Appropriate amount of pepper.

Method

1. Wash the sauerkraut, pick, wash and mince the coriander, cut the pork belly into thin slices, shred the green onions and mince the ginger.

2. Put an appropriate amount of boiling water in a casserole, add onion, ginger, and pork belly and stew for 15 minutes. Let the pork belly become transparent, add sauerkraut, and stew for 20 minutes.

3. After the aroma of the pork belly and sauerkraut is stewed, add salt and a small amount of light soy sauce to taste, add the scallops, and bring to a boil. Add minced coriander before serving, and add white pepper when serving in a bowl. pink. A bowl of sour, salty and fragrant pickled cabbage soup is ready.

Tips for delicious food

1. If you want to save time, you can cook the pork belly in advance. Wash the pork belly after buying it, cut it into pieces of about 150 grams, determine the size according to the amount of food you add, and cook it in a pot under cold water until it is medium-rare.

Take it out and let it cool and store it in the refrigerator. Keep it fresh for 2-3 days. Store it in the refrigerator for about 1 week.

2. If you want to drink sauerkraut soup (clear soup), you don’t need to boil the pork belly in a casserole, cook it directly, and season it. Those who drink mixed soup usually cut pork belly (raw) into strips and cook it in a pot, add onions and ginger and stir-fry until fragrant, then add water, add dark soy sauce or soy sauce, and then add sauerkraut, etc.

3. Scallops and other seafood can be added. It is mainly based on personal taste. It is more delicious to add oysters and scallops. The oysters are added before serving, and the scallops are usually cooked and scooped out. The intestines and other contents are removed and put directly into the pot. If you don't remove the intestines from the scallops, they will taste ugly.

The above is my answer to whether eating sauerkraut is good or not. I hope you like it.

As a Northeastern person, sauerkraut is my favorite food in winter, and the sauerkraut tank at home has been growing up with generations of people.

No matter what kind of food there is no good or bad, it depends on the amount you eat. If you eat high-salt pickled foods every day, it will naturally have a bad impact on your body. This is the principle of "everything has its limits, and going too far is never enough". Is it good to eat sauerkraut?

As a regional specialty in the north, it may not be possible to know how many years it has existed!

It is estimated that after Chinese cabbage was successfully grown in the Northeast, sauerkraut was born! Because the winter in the Northeast is extremely cold every year, vegetables were not available before. So sauerkraut, various pickles, and dried vegetables have become the main source of dietary fiber for people here. From this perspective, it is of course good to eat sauerkraut.

————Why do some people say that eating sauerkraut is not good————

As a pickled food, sauerkraut inevitably contains high salt and nitrite. When people nowadays pursue healthy food, especially some "three high" people, they avoid high-salt foods.

In fact, if you master the correct way to eat sauerkraut, eating sauerkraut is definitely nutritious and healthy. The delicious way to eat sauerkraut - sauerkraut and pork stewed with blood sausage

Every year after the sauerkraut is opened, I will buy some big bone sticks and pork belly and have a piece of blood sausage. Make a Northeastern specialty of braised blood sausage with sauerkraut and pork.

Main ingredients: pork belly, big bone sticks, sauerkraut, blood sausage

Ingredients: onion, ginger and garlic

Seasoning: chicken essence, cooking wine, two star anise cloves, pepper, first grade Fresh soy sauce, white sugar, peppercorns

Method

Sauerkraut is a very popular folk dish in our country. It is simple to make and has a unique taste. People who like it can talk about it. You can't live without it. People who don't like it are basically resisted by the smell. So is sauerkraut good? What nutrients does it have? Is it okay to eat it regularly? Nutrition of sauerkraut

In fact, sauerkraut does not have any unique nutrition. Its nutrition is similar to that of cabbage. However, during the sour process, the principle of lactic acid bacteria fermentation is used to generate a lot of lactic acid bacteria, and lactic acid bacteria can improve the intestinal tract. tract flora and promote digestion.

Sauerkraut is rich in iron. Eating sauerkraut regularly can supplement iron, but you should not eat too much sauerkraut. Benefits of sauerkraut

① Improve constipation

Because sauerkraut is rich in lactic acid, it can improve the intestines, promote intestinal peristalsis, and can effectively improve constipation.

② Lower blood lipids

During the process of acidification of sauerkraut, most of the nutrients of cabbage will be preserved, and cabbage can reduce the content of blood lipids, especially blood lipids and cholesterol.

③Reduce liver fat concentration

Sauerkraut is a vegetable. Eating more can reduce the fat content in the liver. Disadvantages of sauerkraut

Eating too much sauerkraut can irritate the gastrointestinal tract. If used in large quantities, it will stimulate an increase in gastric acid, causing hyperacidity. Some people eating large amounts can cause gastric ulcers.

Sauerkraut can form calcium oxalate, which is particularly susceptible to kidney stones.

Nitrite is the most abundant element in sauerkraut, but as the pickling time progresses, the nitrite content in sauerkraut will disappear after 20 days.

Eating too much sauerkraut can cause kidney stones!

In Chinese medicine, sauerkraut is considered to be a good medicine for appetizing and healthy eating. However, not everyone can eat sauerkraut, as it may cause gout.

As a person born in the 1970s, I naturally have a lingering attachment to sauerkraut. When I was a child, my mother cooked the pot early in the morning, and breakfast was white porridge with pickles. In addition to dried radish and sauerkraut, the porridge was given. It was like this almost every day, and it felt very appetizing at that time. It was a kind of delicacy during the hard years, and it lasted until I was more than 10 years old.

When I go out to work, I have fewer opportunities to eat sauerkraut, but I still feel very appetizing when I eat it once. This taste is always so familiar and cordial. Although life has improved, but when I recall the past days, Sauerkraut is an indispensable delicacy in dietary life!

Today, I heard comments from friends around me saying, don’t eat sauerkraut, and what’s wrong with sauerkraut. I don’t think anything of it. I haven’t felt anything bad about sauerkraut since I was a snack until I was over 10 years old, and now. Although I have never personally pickled sauerkraut, I knew a little bit about the pickling process when I was a child. At that time, every household grew large mustard greens, and those who couldn’t finish eating would use them to pickle sauerkraut. I remember my mother cut off the mustard greens. Place it on the ground to dry out the water for two days. If there is no sun, it must be dried. Then rub it repeatedly with coarse salt to make it taste better. Let it marinate for one night. The next day, put it in a large marinating tank for marinating. After a few days, the vegetables turned yellow and there was a sour smell in the tank. Now I understand that this process is called fermentation. The sour smell is caused by the lactic acid bacteria produced by fermentation. Lactobacilli play an important role in improving human gastrointestinal function and maintaining the balance of gastrointestinal bacteria. . It turns out that sauerkraut has many benefits.

When I was a child, my father made a dish of fried large intestine with sauerkraut. I think it is the best sauerkraut I have ever eaten. The method is also very simple. Wash the pig's large intestine, sauté it with ginger slices and garlic, stir-fry the large intestine until oil comes out, then add sauerkraut and stir-fry together, add a little water and cover. After 5 minutes, the water will dry up and the oil will overflow again. This recipe The dishes are ready to be served. This is a dish full of memories from my childhood. Today, I sometimes make it and let my children try it, and they think it is delicious.

There are two reasons why some people suggest not to eat sauerkraut often. First, the current pickling methods are no longer traditional. In order to pursue profits and ignore people’s dietary safety, manufacturers use foods that are not in line with dietary safety. Harmful substances are pickled, which is the main reason why we dare not eat it. On the other hand, even if it is made traditionally, if it is eaten regularly, it will cause excessive stomach acid and cause gastrointestinal diseases. Therefore, regular consumption is not recommended. Moreover, sauerkraut contains nitrite, so it is best to eat it after 20 days.

Sauerkraut is a delicious ingredient, and there are benefits to eating it in moderation.

Sauerkraut is a traditional delicious snack. The origin of sauerkraut is that in ancient times, people lacked ways to preserve vegetables. At that time, there were no refrigerators and no plastic wrap. People used pickles to extend the eating time of vegetables. , after repeated taste adjustments, from then on there were pickles, kimchi, pickles, and sauerkraut. When vegetables are pickled into sauerkraut, they not only lose a lot of nutrients, but they are also fermented during the pickling process, which is easier for digestion. The fermentation process also produces a lot of new nutrients, such as vitamin B, amino acids and other components. Vegetables are generally rich in vitamin C, and most of these vitamins can be preserved in the acidic environment of pickles, so the main nutrients are not lost.

It is a good choice to eat some sauerkraut in moderation. The sour taste of sauerkraut can stimulate the appetite. Friends who have a loss of appetite or are greasy and lose their taste can eat some sauerkraut in moderation.

Sauerkraut is also a classic side dish. The amino acids in sauerkraut are rich, so it also helps to enhance the flavor of dishes. Sauerkraut is often used as a seasoning to mix with dishes, such as the pickled fish that makes your mouth water just thinking about it, and the pickled cabbage vermicelli that we love to drink. Soup, and the classic pork stew with vermicelli, the pickled cabbage has just the right amount of sourness to add flavor to a variety of dishes.

Many friends are worried that sauerkraut contains nitrite, a carcinogen, which is harmful to health. In fact, this is somewhat overgeneralized and taken out of context. Sauerkraut does contain nitrite, which is classified as a Class 2A carcinogen by the International Health Organization, which means excessive consumption may cause cancer. However, an appropriate amount of nitrite is not harmful to health. A small amount of nitrite can also form nitric oxide in the body, which helps to dilate blood vessels and regulate high blood pressure. Nitrite is a very common food additive, such as canned meat and some air-dried meat products. Nitrite can improve the quality of meat, increase freshness and tenderness, and can also increase the shelf life of meat and prevent it from spoiling. For food It is a helpful assistant, but some unscrupulous merchants will add excessive nitrite, which will be harmful to health.

The nitrite content in sauerkraut is not high and we can eat it normally. However, it should be noted that it is best to eat pickled sauerkraut after one month. Nitrite will reach its peak in the first 3 to 7 days of pickling. It is not suitable to eat at this time. Excessive consumption may also be harmful to health. However, the nitrite content will gradually decrease after 21 days. There is less, so sauerkraut and pickles are generally consumed after one month.

Of course, although sauerkraut is easier to digest after fermentation, and many new nutrients are added to it, it is not recommended that you eat more, because after all, more salt is added to sauerkraut during the pickling process. , eating more sauerkraut will also increase the intake of sodium ions. Excessive sodium ions may increase extravascular osmotic pressure and increase the risk of hypertension.

I believe everyone has eaten sauerkraut. Some people may have their own pickled sauerkraut at home. In fact, sauerkraut is one of the home-cooked dishes. Many people like to eat sauerkraut. The main reason is that sauerkraut can improve the body's health. The appetite of the human body is also very good. But is it good to eat sauerkraut? Will it affect the human body? Let’s take a look below!

1. Is it good to eat sauerkraut? Many people think wrong, and it’s not too late to know now!

Since sauerkraut is fermented, lactic acid is produced during the process. It is an organic acid. Occasionally appropriate intake of sauerkraut can help improve appetite and intestinal function. of digestion. Moreover, sauerkraut can also speed up the absorption rate of iron in the body.

In fact, when sauerkraut is fermented, not many components are lost, so it also contains good nutrients, which helps to supplement the components needed by the human body.

However, sauerkraut cannot be eaten in large amounts regularly. It is recommended to eat some occasionally. Otherwise, eating too much for a long time will increase the body's chance of suffering from urinary system stones. In addition, when sauerkraut is fermented, vitamin C, a substance, will be destroyed, so if you are already deficient in VC in your body, it is best not to eat sauerkraut, otherwise it will inhibit the deposition of calcium oxalate crystals in the kidney and reduce the ability to form stones. decline.

And if you eat too much sauerkraut that is rich in nitrite, the blood proteins in the blood in the body will be converted into methemoglobin without oxygen-carrying function, causing the tissue to Without oxygen, people may suffer from bruising of the skin and lips, headaches, dizziness, nausea and vomiting, palpitation and other poisoning phenomena, so it is best to avoid eating this kind of sauerkraut.

2. How to eat sauerkraut more healthily?

1. The pickled sauerkraut should be eaten after 2 to 3 weeks, because the nitrite content in it will be much lower;

2. During cooking Before cooking sauerkraut, it is best to wash it first to help remove excess sourness and salt. It is okay to eat more sauerkraut after cooking, but it cannot be eaten for a long time;

3. Because sauerkraut already contains salt, the addition of salt should be appropriately reduced when cooking, which will help control the total salt intake in a day;

4. In fact, pickling When making sauerkraut, add onions, ginger, garlic, or vitamin C tablets and other foods, especially VC, to reduce the nitrite content in sauerkraut; when eating sauerkraut, add peppers, cauliflower, and coriander , fresh oranges, grapefruits, etc., which are more beneficial to human health after ingestion.

In fact, don’t worry too much about the nitrite in sauerkraut. The possibility of poisoning the human body is still relatively low, and if you don’t eat it in large amounts regularly, it generally won’t affect human health. .

In short, eating sauerkraut in moderation will not be harmful to human health, so everyone should remember it!

Nutritionist Xiaotang is here to answer your questions. Whether eating sauerkraut is good or not depends on how much you eat. Eating a small amount will bring benefits, but eating too much will do more harm than good. Below, Xiaotang will take you to understand the pros and cons of eating sauerkraut. What are the benefits of eating sauerkraut in moderation?

Sauerkraut is rich in a variety of organic acids, which can stimulate appetite and promote digestion. Sauerkraut is pickled vegetables. Although the vitamins are lost, more dietary fiber is retained, so eating sauerkraut also has the effect of moisturizing the intestines and laxatives. After pickling and fermentation, sauerkraut will also produce probiotics that are beneficial to the intestines, such as lactobacilli.

What should you pay attention to when eating sauerkraut?

1. Excessive consumption of sauerkraut can cause hyperacidity in the stomach, so those with hyperacidity and gastric ulcers should not eat sauerkraut.

2. Excessive consumption of sauerkraut can promote the formation of urinary tract stones and cause urinary system stones.

3. Excessive consumption of sauerkraut will lead to excessive salt intake and increase the risk of hypertension, cardiovascular and cerebrovascular diseases, kidney disease and other diseases.

4. Excessive consumption of sauerkraut can induce nitrite poisoning, especially freshly pickled sauerkraut, which often has excessive nitrite. It is recommended to choose products produced by regular merchants, with good sealing performance and S quality and safety certification, rather than buying them casually at roadside stalls or farmers' markets.

5. Moldy sauerkraut is highly carcinogenic and should not be eaten.

Generally speaking, the biggest problem with sauerkraut is that the salt content is too high. It is recommended to wash and soak it in water before eating sauerkraut. Firstly, it can remove the salt, and secondly, it can Reduce nitrite content and kill two birds with one stone. The best way to eat sauerkraut is to eat it as a seasoning and eat it with other ingredients, such as sauerkraut and fish fillet soup, sauerkraut and edamame shredded pork, etc. You should not eat sauerkraut as a separate dish, as it is easy to overdose.

Of course, if you have the conditions to eat fresh vegetables, you should not eat sauerkraut~

There are many kinds of sauerkraut. The sauerkraut in our Northeast is made from cabbage that has been fermented for at least one month. Yes, I think it is not only edible, but also delicious. I love eating it very much. Even if some people question whether the nitrite content exceeds the standard, I don’t care. No one has died since ancient times. My grandfather's favorite food throughout his life was dumplings stuffed with pickled cabbage and stewed pickled cabbage. He passed away at the age of 91. My two great-grandmothers (my mother's grandmother and my father's grandmother) also had the same eating habits and passed away at 104 and 88 respectively. My mother's eldest aunt is 97 and her second aunt is 86. They can take care of themselves. I think living for about 100 years is enough. You don’t have to worry too much about this toxin and that. You can eat whatever you want.