Guangshui Sour Cabbage [Hubei Guangshui Specialty]

What is Guangshui sour cabbage? Authentic Hubei Guangshui specialty: Guangshui Sour Cabbage

Summary:Do you want to know what Guangshui Sour Cabbage is? This article is a detailed introduction toHubei Guangshui specialty - Guangshui Sour Cabbage. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Guangshui Sour Cabbage. The full text takes about 2 minutes to read, mainly including the basic introduction of Guangshui Sour Cabbage and its nutritional value? What are the product characteristics of Guangshui sour cabbage? The production method of Guangshui sour cabbage, etc

Basic Introduction of Guangshui Sour Cabbage

Sour cabbage, also known as pickled vegetables or pickled vegetables, is made by soaking Chinese cabbage or round cabbage and other seasonings, fermenting them under the action of lactobacilli, and has taste characteristics such as sour, sweet, crispy and spicy

What are the nutritional values of Guangshui sour cabbage

pickled Chinese cabbage is salty and sour, crisp and tender in taste, bright in color, fragrant, appetizing, refreshing, sober and greasy, which can not only improve appetite, help digestion, but also promote the absorption of iron by the human body. The souring of pickled Chinese cabbage is the result of lactic acid produced by lactic acid bacteria by decomposing sugars in cabbage. Lactic acid is an organic acid that can enhance appetite and promote digestion when absorbed by the human body. At the same time, cabbage becomes sour, and its nutrients are not easily lost

The color is slightly yellow, with a sour and delicious aroma

Method for making Guangshui sour cabbage

(1) Wash the good cabbage and let it air dry for two days before taking it back

(2) Put the cabbage and salt layer by layer into the jar. Continuously pack vegetables, knead and press them while making the cabbage soft, the vegetable juice seeps out, and press them with stones to marinate

(3) Continue kneading and pressing the next day to make the vegetables in the tank compact. After a few days, stop kneading and pressing when the moisture in the tank exceeds the vegetables. Press on the stone again, cover it with a lid, and let it ferment naturally in a well ventilated area. Sour cabbage will be ready in about 30 days