Where does pickled cabbage come from, and what nutritional value does it have
Pickled cabbage can be said to play a very important role in people's daily diet. Pickled cabbage tastes sour and delicious, can effectively promote the secretion of saliva, and makes us open our appetite. Many people regard pickled cabbage as the first choice for an appetizing dish to go with rice. And when it comes to pickled cabbage, everyone's first impression may be Northeast pickled cabbage, so where does pickled cabbage come from? In fact, there are many kinds of pickled cabbage with distinct regional characteristics, so there is no specific standard. Let us now look at exactly how they differ.
1. Northeast pickled cabbage
"Cuihua, bring the pickled cabbage" is believed to be everyone's intuitive understanding of Northeast pickled cabbage. Because the weather in the Northeast is a bit cold, in winter, people in the Northeast often store napa cabbage, and one purpose of storing napa cabbage is to make pickled cabbage. The napa cabbage is put into a jar to be pickled. Due to the lower temperature, Northeast pickled cabbage often needs a longer pickling time, but there is absolutely no question about its taste.
2. Yunnan pickled cabbage
Yunnan produces a great many vegetables, so Yunnan pickled cabbage is also very famous. Likewise, find a good jar, put the vegetables in, and at the same time add some spices and fruits and vegetables unique to Yunnan, pour in boiled water, sprinkle on salt, cover with the lid, and it is done. Note that it should be placed in a ventilated and cool place, and then it can be taken out and eaten at any time.
3. Sichuan pickled cabbage
Sichuan pickled cabbage is also called Sichuan paocai, and is mostly used with chicken, duck, fish and meat to make soups and dishes. It is sour, fresh and refreshing, and relieves summer heat and greasiness. Among them, the pickled cabbage in authentic Sichuan-style pickled cabbage fish is made by pickling large-leaf mustard greens, and the flavor is rich and fragrant. In addition, the characteristic of Sichuan pickled cabbage is its salty and sour taste and crisp and refreshing texture, making it an appetizing side dish suitable for young and old alike.
4. Guizhou pickled cabbage
Pickled cabbage can be regarded as a distinctive local specialty of Guizhou. The main raw materials used are white radish and napa cabbage, among others, and the production process of Guizhou pickled cabbage does not use salt, so that it keeps a naturally mild taste, crisp and tender, refreshing, with a mellow sour flavor. Guizhou pickled cabbage can be eaten directly or used in boiling, stewing, stir-frying, braising, simmering, and mixing to make various dishes. It can be called enduring and never tiresome to eat.
The nutritional value of pickled cabbage
Pickled cabbage can retain the original nutritional components of vegetables very well, such as protein, amino acids, dietary fiber and so on, but note that it should not be eaten often, and the daily amount should also be appropriate. Pickled cabbage is rich in a variety of mineral components such as copper, which is very helpful for improving human immunity.
The greatest effect of pickled cabbage is strengthening the stomach and aiding digestion. Pickled cabbage generally contains a large amount of lactic acid bacteria, which has the effect of maintaining the normal physiological function of the gastrointestinal tract and is suitable for treating food accumulation. However, the pickling process of pickled cabbage is usually also accompanied by a large amount of nitrite, and these substances can cause cancer after entering the human body, so when eating pickled napa cabbage, it is best to eat some fresh vegetables and fruits as well.
The above is an introduction to the producing areas, varieties and nutritional value of pickled cabbage. I wonder what other places' pickled cabbage everyone knows of that are relatively famous? Welcome to leave a message and exchange ideas.
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