Jiexiu pickled Chinese cabbage [Shanxi Jiexiu Specialty]

What is Jiexiu pickled Chinese cabbage? Genuine Jiexiu Specialty of Shanxi: Jiexiu pickled Chinese cabbage

Content Abstract:Want to know what Jiexiu pickled Chinese cabbage is? This article is a special article about Jiexiu pickled Chinese cabbage, a special product of Shanxi Jiexiu, which was reviewed and edited by the editorial team of China Specialty Products Network. It collected relevant information about Jiexiu pickled Chinese cabbage. The full text takes about 5 minutes to read, mainly including the basic introduction of Jiexiu pickled Chinese cabbage and what is the nutritional value of Jiexiu pickled Chinese cabbage? How did Jiexiu pickled Chinese cabbage get its history? How to make Jiexiu pickled Chinese cabbage and how to identify the authenticity of Jiexiu pickled Chinese cabbage? Wait

Introduction to Jiexiu pickled Chinese cabbage. The entire operation process is required to be carried out in an oil-free, flour free, and sterile state. After sealing and marinating for one month, it should be stewed and eaten, with a strong sour aroma that leaves a lasting impression

What is the nutritional value of Jiexiu pickled Chinese cabbage

pickled Chinese cabbage retains the nutrients of the original vegetables to the maximum extent, rich in vitamin C, amino acids, organic acids, dietary fiber and other nutrients. Because pickled Chinese cabbage uses a clean and hygienic storage method, it contains a lot of edible nutrients. The process of soaking can produce natural plant enzymes, which can maintain the normal physiological function of the gastrointestinal tract

How did Jiexiu pickled Chinese cabbage come into being

The original purpose of making pickled Chinese cabbage is to extend the shelf life of vegetables. In the Book of Songs, there is a description that "there is a house in the middle field, and there are melons in the field. It is the emperor of Potato". According to Xu Shen's "Shuowen Jiezi" of the Eastern Han Dynasty, "Potato dishes are pickled Chinese cabbage", that is, similar to today's pickled Chinese cabbage. It can be seen that pickled Chinese cabbage in China has a long history

How to make pickled Chinese cabbage in Jiexiu

When pickling pickled Chinese cabbage, you should first select the cabbage, then pick off the residual roots and rotten leaves, large leaves and yellow leaves, sun them in the sun for several days, wash them with clean water, and place them one by one in the vat layer by layer. After pressing a big stone on the top of the vegetables, add raw water or cold cabbage (preferably cold cabbage) to soak them, and store them in a sealed manner. Let the vegetables slowly shrink in a cold environment, ferment them, and 30 days later they will be completed. To catch up with the cooling, we need to take pickled Chinese cabbage out of the tank through the ice. This method is called raw pickling, and there is also a cooked pickling method that requires a shorter time. First, boil a pot of hot water. Put the washed cabbage in the pot and blanch it. After letting it cool, press it into the pot. This way, after marinating for 30 days, it can be used to stew cooked food

How does Jiexiu pickled Chinese cabbage identify true and false

How to choose pickled Chinese cabbage. The color of dyed and bleached pickled Chinese cabbage is particularly bright and yellow on the whole, and it is not easy to change color after short-term exposure to air or long-term light during the shelf life after vacuum packaging. When purchasing, pay attention to the production date. High quality pickled Chinese cabbage is fresh yellow when it is just produced. If the overall color of pickled Chinese cabbage products is too bright more than one month after the production date, it may be added with sulfites and other preservatives. The sulfites are very easy to oxidize and constantly release sulfur dioxide to bleach pickled Chinese cabbage

Fragrance

High quality pickled Chinese cabbage smells naturally sour and fermented, without peculiar smell. The pickled Chinese cabbage treated with over standard preservative has no aroma of pickled Chinese cabbage, and has pungent and suffocating odor, which can strongly stimulate eyes; The pickled Chinese cabbage with abnormal fermentation has an unpleasant taste

Taste

Taste the part near the heart of pickled Chinese cabbage. High quality pickled Chinese cabbage tastes crispy, fresh, tender, pure and sour after chewing. Chew some inferior pickled Chinese cabbage and it will not be sour. It has poor flavor. Excessive addition of preservatives will make pickled Chinese cabbage produce astringent and other odor

Touch

Pinch with your hand, there should be a sense of toughness. If it is soft or sticky, it indicates that it has rotted and cannot be used