Pickled Cabbage greens are made by taking whole or cut cabbage or other types of mustard greens that have health benefits gone through a food preservation process by fermenting or pickling to get pickled mustard greens with a sour and salty taste. It is popularly eaten with rice soup or used in stir-fries, curries, salads, and other dishes, which enhances the taste of the food and makes it more delicious.
Most people are concerned about eating pickled cabbage because they think it will be harmful to their health. However, pickled cabbage is divided into 2 types according to the food preservation method, which are fermentation and pickling. Each has a different process and provides different health benefits. Therefore, you should choose to eat pickled cabbage that is produced with quality, clean, and safe for your health.
The difference between pickled cabbage made by fermentation and pickling
When thinking about pickled cabbage, many people may understand that all types of pickled cabbage are made by soaking vegetables in pickling water, which is not clean and can be harmful to the body. http://ufabet999.app But in fact, the processing of pickled cabbage is divided into 2 types according to the food preservation method, which are:
1. Pickling
Pickling is the process of soaking vegetables or other fruits and vegetables in a marinade, a seasoning that contains vinegar, salt, sugar, chilies, and other spices to give the vegetables their flavor. It is a process that does not require beneficial microorganisms to process the vegetables.
In addition, during pickling, the vegetables may be soaked in chemicals, such as lime water, which makes the vegetables crispier before being soaked in the pickling liquid, and other acidic substances may be added.
2. Fermentation
Fermentation is a method of food preservation. There are many types of fermented foods, such as yogurt, kimchi, beer, and pickled cabbage. The main ingredient used in fermenting pickled cabbage is salt. In addition to providing flavor, using salt also helps create an environment that is conducive to the growth of good microorganisms, lactic acid bacteria such as Lactobacillus, which cause changes in the vegetables during fermentation.
Natural fermentation of cabbage to create lactic acid requires controlling production factors to meet standards, including cabbage quality, appropriate temperature, and cleanliness during fermentation and packaging to produce pickled cabbage that is crispy, has a beautiful yellow color, is delicious, can be stored for a long time, and is also beneficial to the body.
Benefits of pickled cabbage
Pickled cabbage made through a fermentation process is more beneficial than pickled cabbage because the natural fermentation process creates live microorganisms, lactic acid bacteria, which are considered probiotics that help support the normal functioning of the stomach and intestines.
Eating foods that contain probiotics, such as pickled cabbage, may help the digestive system digest and absorb nutrients normally, inhibiting the growth of bad bacteria in the digestive system, thus helping to prevent acute and chronic digestive diseases such as food poisoning and enteritis.
In addition, pickled cabbage contains many antioxidants such as vitamin A, vitamin C, vitamin K, which may help reduce the risk of chronic diseases such as eye disease, heart disease, diabetes, cancer, and fiber that helps with excretion.
However, the above nutrients and benefits of pickled cabbage may vary depending on the production, processing, and packaging processes, which may result in some loss of nutritional value.
Choose to eat pickled cabbage safely and with benefits.
Here are some tips on how to choose pickled cabbage for health benefits:
Read the label before purchasing.
You should choose pickled cabbage that states on the label that it is naturally fermented to ensure that the product uses a fermentation process that produces beneficial microorganisms in the cabbage, and clearly states information such as the nutritional information label, place of manufacture, date of manufacture, and expiration date.
Choose pickled cabbage from quality sources.
Select pickled cabbage from a source that has a quality raw material selection process, is produced and packaged using a clean, safe, standardized process, and has a certification mark from the Food and Drug Administration (FDA).
Check the expiration date and packaging specifications.
Before consuming, check the expiration date and observe the packaging to see if it is in good condition. If the can is dented, swollen, or rusted, or if the pickled cabbage has an unusual color, smell, or taste, do not consume it.
Be careful with your sodium intake
Many pickled cabbage products are often high in sodium because salt is used in the fermentation and pickling process. Therefore, care should be taken when consuming them, choosing products with standard production controls and reading the sodium content information listed on the label before consuming them. Another healthy option for eating pickled cabbage is to choose to eat pickled cabbage with low sodium. Currently, there are products with reduced sodium formulas from the normal formula.
In addition, when using pickled cabbage to cook other dishes, avoid adding seasonings that contain more sodium, such as salt, fish sauce, and soy sauce, to reduce the risk of consuming too much sodium that can be harmful to your health.
Pickled cabbage is a food that many people have eaten and kept at home because it tastes good, can be used in many dishes, and can be stored for a long time. If eaten in the right amount along with eating other nutritious foods that are diverse and sufficient, it usually does not cause harm to health. However, those who have chronic diseases or health conditions should consult a doctor before consuming it.