Sauerkraut is a kind of pickle made of cabbage, green vegetables, white radish, rape or mustard.
Sauerkraut can be divided into northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, German sauerkraut, etc. the taste and style of sauerkraut in different regions are also different.
Sauerkraut in our diet can be an appetizer, a meal, or a seasoning to make dishes.
High quality sauerkraut has natural sour taste and fermentation aroma without peculiar smell. The pickled cabbage treated with over standard preservatives has no aroma of pickled cabbage, pungent and suffocating smell, and can strongly stimulate eyes. Fermented pickles have an unpleasant taste.
Taste the part near the heart of pickled cabbage. High quality sauerkraut tastes sour, crisp, fresh and tender, with pure flavor. It is always sour after chewing a few times. Inferior pickled vegetables will not be sour after chewing a few times, and the flavor is poor. Excessive addition of preservatives will cause astringency and other peculiar smell of pickled cabbage.
Pinch it with your hand and feel tough. If it is soft and sticky, it indicates that it has rotted and cannot be selected.
The pickled sauerkraut, washed and soaked with water, still has a sour taste. The acidity of pickled cabbage cashed with acetic acid decreased rapidly and the taste was poor.