How much VC is put in pickled "Northeast sauerkraut"? Some articles introduced that "4 mg vitamin C is added to pickles per kilogram". I think it may be too much.

raw material: cabbage salt (the ratio of salt to cabbage is about 1: 1) and vitamin C (VC4 mg is added to each kilogram of cabbage)

Material preparation: plastic bucket (or cylinder) with plastic sheeting (depending on the height of the container, it is generally three times the height of the container. My bucket is 6CM high, so I need to buy a two-layer one, and one end is tied with a rope. ) 2 small pieces of thin rope (each length is 4 cm), 2 5l empty oil drums (or 1 big stone)

Method:

1. First, dry the cabbage on the balcony for 2 days, then remove the old cabbage, and then directly wash the surface with clear water; In addition, cut off the leaves of some old gangs and rinse them for later use;

2, clean the plastic bucket and put it in the shade of the balcony, and wash the plastic cloth with clear water; Clean 2 empty oil drums, fill them with water, and then tighten the cover for later use;

3. Tie one end of the plastic cloth with a rope to form a bag and put it into a cleaned container;

4. Pack the washed cabbages in plastic bags layer by layer. If the cabbages are too big to put, you can cut a small amount of cabbages in the middle and pack them in the gap. Try to fill all the spaces with salt.

5. After all the cabbages are packed in containers, put the washed old gang on top of the cabbages and cover the cabbages. At this time, you can inject cold water, and the water will overflow the cabbages, and then add appropriate vitamin C;

6. After water injection, tie the top of the plastic sheet with another rope, and press it with two oil drums (or big stones) filled with water to prevent the cabbage from floating. Try not to let the cabbage emerge from the water and be isolated from the air. Cover the barrel and cover it with a layer of newspaper to avoid dust. Just leave it at 1-2 degrees for about 3 days. The higher the temperature, the shorter the fermentation time.

Precautions:

1. When cleaning containers and plastic sheets, never get oily when washing cabbage;

2. Be sure to clean the oil in the two oil drums and brush the outside of the oil drums (it is best to clean them if there are big stones);

3. Be sure to tie the mouth of the plastic bag tightly to prevent the air from dissolving into the water again, so as to prevent the sauerkraut from rotting.

4. It must be pickled for about 3 days before eating. Experts pointed out: "The content of nitrite has an obvious growth peak in the pickling process, which is called nitrite peak. Under normal circumstances, the nitrite content of pickled products is the highest in 4 to 8 days, and it begins to decline after 9 days, and it begins to disappear after 2 days. At this time, it can be safely eaten. "

5. Adding VC, according to the research and experiment of relevant departments, it is found that adding VC4 mg of VC per kilogram of pickled cabbage (which can block 75% of nitrite production) can also prevent pickled cabbage from rotting. To prevent vitamin C from being destroyed, it is forbidden to use hot water to dissolve it in cold water and put it in the tank.

Nutritional value of sauerkraut:

Sauerkraut is a dish with northeast characteristics. It almost preserves all the nutrients such as protein, sugar, inorganic salts, etc. originally contained in Chinese cabbage, especially the vitamins in Chinese cabbage, and the preservation amount is over 9%.

Lactic acid contained in sauerkraut is an organic acid, which can be directly absorbed by human body. When the muscles of the human body are in a relaxed state and the oxygen demand is reduced, a part of the absorbed lactic acid can be converted into cupric acid, which is oxidized into carbon dioxide and water through the tricarboxylic acid cycle, and a large amount of adenosine triphosphate is produced. Adenosine triphosphate (ATP) is a substance needed by human cell metabolism, which can treat chronic hepatitis, chronic cardiomyopathy, polyneuritis, sequelae of cerebrovascular accident and so on. Lactic acid can also stimulate the secretion of gastric juice and help digestion. At the same time, lactic acid can kill a variety of bacteria and inhibit the reproduction of spoilage bacteria in the large intestine.

Therefore, pickled cabbage has high nutritional value.