The sour is home-grown pickles, which conserve almost all the nutrients contained in cabbage, such as proteins, pretzels and inorganic salt, especially vitamins, with more than 90 per cent preservation. The lactated acid contained in the sour vegetables is an organic acid that can be absorbed directly into the human body. When human muscles are loose and oxygen demand is reduced, a portion of the lactated acid absorbed can be converted to acrylic acid, oxidized to carbon dioxide and water through triazine cycles, and produced large amounts of triphosphate gland. Triphosphate gland is a substance required for human cell metabolism and treats chronic hepatitis, chronic myocardiosis, multiple neurosis, cerebrovascular accident after-effects, etc. Lactate also stimulates the distribution of stomach fluids and helps digestion, while it also kills many bacteria and inhibits the reproduction of corrupt bacteria in the intestines. So it has a high nutritional value。
So I invented the sour sauce, which was a little salty, but I used it for pickles. It's beautiful to have a little nest or a bowl of hot congee. Sourseeds can be found in our diets as appetizers, as well as foods that can be prepared as spices. They can be found in the north-east, Sichuan, Guizhou, Yunnan, etc. The sour vegetables are Chinese foods. In autumn, cabbage, cabbage and radish harvest seasons, families choose the right time to pick up and sour vegetables for winter. The whole operation requires that it be carried out in a state of no oil, no flour, no fungus, and that it be boiled after a month of sealing. Since it is difficult to reproduce fungus at temperatures below 5°C in winter, so acid is most suitable in a room temperature of 1-5°C in winter, and it is best developed; safest in hygiene; and the best in taste. Southern yogurt is now available 24 hours, and tastes more sour, most typically rich sour。
