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Pocket how to salt cabbage and laksa leaves to cool down the summer 2023
15
Jun
Jun
How to salt cabbage and laksa leaves without spoiling, yellow boots is a question many people are interested in. Pickled sauerkraut with laksa leaves is a delicious crunchy, sour and sour dish, eaten very well on hot summer days. Pickled sauerkraut with laksa leaves is served with grilled dishes, fried foods to reduce boredom. In addition, you should try the braised fish dish served with sauerkraut, which must be delicious. What are you waiting for, follow Dung Ha dry agricultural product to find ways to salt sweet and sour laksa leaves to cool off on a hot summer day.
1. What is pickle sauerkraut?
Pickled sauerkraut is a pickled dish that is very popularly used in Vietnamese summer meals. This dish is used to serve with grilled dishes, greasy fried foods, … to reduce the fat, the taste of the dish.
The characteristic of summer is that the hot sun makes the human body feel hard, tired and very uncomfortable. So, in the Vietnamese rice tray on hot summer days, it is indispensable to have pickled dishes such as: pickled sauerkraut, salted palanquin, salted onions, salted tomatoes, salted kohlrabi with carrots,… Going with the Pickled dish is a bowl of morning glory soup cooked with crocodile that has made the trademark of Vietnamese people.
But perhaps, the most delicious still can not ignore the sauerkraut dish. Made from very simple ingredients such as: cabbage, laksa leaves, chili, sugar, vinegar,… With just these ingredients, it becomes a specialty dish for any international visitor. when having the opportunity to set foot in Vietnam to travel.
See more: [TOP] 5 easy-to-make vegetarian dishes at home that are frugal and nutritious
1.1 Nutritional value in sauerkraut
Sauerkraut is a dish that contains a lot of important nutritional values. Here are some key nutritional values in sauerkraut:
- Fiber: Sauerkraut is a great source of fiber. Fiber improves digestive function and maintains gut health
- Vitamin C: Sauerkraut provides a good source of Vitmain C. Vitamin C is an important antioxidant in the immune system. Vitamin C participates in tissue regeneration and enhances iron absorption
- Vitamin K: Sauerkraut is a good source of Vitamin K. This is an important vitamin for blood clotting and bone health.
- Potassium: Sauerkraut is a rich source of potassium. Potassium is an important mineral for muscles and the nervous system
- Iron: Sauerkraut provides a certain amount of iron. Iron is an important mineral of red blood cells and is necessary for the transport of oxygen in the body.
If you are interested in sauerkraut, please take a few minutes to follow us to find ways to pickle sauerkraut gently so that it doesn’t spoil right away.
See more: 5+ ways to make delicious crispy instant pickles perfect for summer days
2. How to salt cabbage with laksa leaves lightly, eat it all the time and not get bored
2.1 Preparation ingredients
- 1 white cabbage
- 1 bunch of laksa leaves
- 1 carrot
- 1 liter pure water
- 1 piece of ginger
- 2 chili peppers
- 3 cloves of garlic
- Spring onion
- Salt (large grain)
- White sugar
2.2 Process materials
- Buy cabbage, filter out the rotten, stamped, damaged leaves outside
- Wash the cabbage thoroughly under running water. Let dry, drain
- Cut cabbage in half, thinly slice
- Buy carrots, peel off the skins, wash them under running water
- Grate carrots into thin strips
- Lettuce picks up damaged leaves, yellow leaves, … discard
- Wash laksa leaves under running water, let dry
- Chop laksa leaves very small
- Chilli washed, sliced thin
- Peeled ginger, washed, cut into fibers
- Garlic peeled, washed, sliced thin
- Scallions cut off the roots and the rotten leaves are discarded
- Wash the green onions, drain the water
- Slice the scallions into pieces with a length of about 3-5cm
2.3 Mix the ingredients together
- Use a clean bowl
- Put all ingredients including: cabbage + laksa leaves + carrots + garlic + ginger + green onions in a bowl
- Wear plastic gloves, mix all ingredients together
- Marinate for about 5 minutes so you can go to another job
2.4 Make sugar salt water
- Put into a clean pot including: 1000ml of boiled water, cooled + sugar + salt
- Whisk the salt and sugar ingredients until they are dissolved in the water
- Taste the water to taste
2.5 Sauerkraut Salt
- Rinse the pickle jar with a little boiling water. Let the jar drain
- Pour all the sauerkraut ingredients just mixed above into the pickle jar
- Put the thinly sliced chili in the jar
- Pour the salt water mixture into the jar
- Cover the mouth of the jar, salt the sauerkraut and laksa leaves for about 2-3 days for the melon to ferment.
- Store pickled sauerkraut in the refrigerator so that the melon does not spoil and can be used for a long time
See more: How to make crispy and delicious instant crispy pork ears with lemongrass and lemongrass
3. How to salt cabbage with laksa leaves, instant sour celery
3.1 Preparation ingredients
- 1 white cabbage
- 1 carrot
- 1 bunch of laksa leaves
- 1 bunch of celery
- Spring onion
- Grain salt
- White sugar
- White Vinegar
- 1 piece of ginger
- 2 chili peppers
- 3 cloves of garlic
- 1000ml cooled boiled water
3.2 Process materials
- Buy white cabbage, peel off the rotten leaves, crush the outside and discard
- Rinse the cabbage under clean running water
- Cut the cabbage in half, cut the cabbage into thin strips, small enough to eat
- Peeled carrots, washed, thinly grated
- Lettuce cut the root, pick up the yellow leaves and discard the old leaves
- Wash the chopped vegetables under clean running water, let dry and drain. Chop laksa leaves very small
- Vegetables need to completely remove the leaves, only the stems are recovered
- Wash celery stalks, let dry
- Chop the celery into pieces, about 3-5cm long
- Ginger washed, peeled, thinly sliced
- Peeled garlic, washed, thinly sliced
- Chilli washed, thinly sliced
- Scallions remove the roots, pick up the rotten, yellow onion segments, discard the boots
- Wash the scallions, let dry. Slice the scallions into pieces about 2-3cm long
3.3 Mix ingredients together
- Put all ingredients including: cabbage + laksa leaves + green onions + celery + carrots + garlic + chili + ginger into a clean bowl.
- Wear plastic gloves, mix all ingredients together
- Marinate the ingredients for about 5 minutes to prepare the next work
3.4 Mix sour salt water
- Put in a clean pot including: cooled boiled water + sugar + salt + white vinegar
- Stir all ingredients together until dissolved
- Taste the water to taste
3.5 Pickled cabbage and celery
- Rinse the jar of pickled salt with a little boiling water. Let the jar drain
- Put all the sauerkraut ingredients just mixed above into the jar. Add sliced chili
- Pour the salted water into the melon jar. Close the mouth of the jar
- You can use sauerkraut for 3 days to be able to use it
- Store sauerkraut and celery in the refrigerator for long-term use, not too sour
See more: Suggest 12 dishes to cool down in the hot summer of the North and South
4. How to preserve sauerkraut with laksa leaves for a long time without spoiling?
To preserve sauerkraut for a long time without spoiling, you can follow these steps:
- Choose fresh sauerkraut: Choose fresh cabbages that show no signs of being damaged, crushed, or rotten. The cabbage must be held firmly in the hand, not hurt when viewed directly with the eyes
- Clean: Before salting the sauerkraut, rinse the sauerkraut under running water to remove dirt, bacteria or impurities from the cabbage.
- Pickle pickle: Use cooled boiled water. Do not use rain water because when salted, pickles will be sticky and not good to eat
- Pour the brine solution into the pickle jar: Place the sauerkraut in a clean, covered container. Pour the brine solution into the jar so that the sauerkraut is completely submerged in the solution
- Seal the jar: Cover the jar tightly and make sure no air comes in contact with the sauerkraut. This will help prevent the entry of bacteria, dirt,…
- Store at the right temperature: Put the sauerkraut jar in the refrigerator, avoid exposure to sunlight.
When stored properly, laksa leaves can be stored for a very long time. However, before each meal, check the sauerkraut thoroughly before using it.
In addition, you can refer to many other health news readings at: https://thucphamkho.vn/tin-tuc-su-kien/
5. Is it good to eat a lot of salted cabbage with laksa leaves? Can sauerkraut cause cancer?
With 2 ways of salting cabbage with laksa leaves detailed above, is it good to “eat too much salted cabbage?”. The answer is “No. Eating a lot of pickled cabbage is not good for health”. The reason is because:
- Pickled cabbage contains a relatively high salt content. Consuming too much salt in a day will cause your body to face many dangerous health problems such as: sudden increase in blood pressure, heart attack, stomach cancer, kidney failure, etc.
Eating too much sauerkraut is not healthy. But many people are worried “eating sauerkraut causes cancer?”. This is true or false?
According to Master, Doctor Le Thi Hai of the National Institute of Nutrition said: “Eating sauerkraut can cause cancer. But this only happens when you consume them improperly or in excess.” Explanation for this:
- When sauerkraut is pickled or salted for a day, it is easy to form cancer-causing bacteria in the stomach.
- Besides, toxic substances remaining in cabbage such as pesticides, chemical fertilizers, … are also a cause of cancer for users.
So, for sauerkraut to be a “national dish”, you should eat it in moderation, avoid consuming too much to adversely affect your health.
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6.Conclude
Above is a detailed article that answers the question of how to salt cabbage and laksa leaves that Dried Agricultural Products has shared with readers. In general, pickled foods are the first choice in Vietnamese rice trays. These are the 2 simplest, easiest, and fastest ways to make sauerkraut that you can make. Wish you always success with the above 2 pickled sauerkraut dishes.
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