Why is cabbage bitter?

Cabbage can be said to be the most common home-cooked food in life, and it generally tastes sweet and delicious. But some cabbages taste bitter and have a bad taste. There are many reasons for this, most of which are related to fertilization. Nitrogen fertilizer is a common raw material for chemical fertilizers. It can increase the yield of cabbage, but if too much fertilizer is applied, it will reduce the taste of the cabbage and even make it taste bitter.

1. Why is cabbage bitter?

The taste of cabbage is related to its variety. When the temperature difference is large, sugar is easy to accumulate, and the cabbage will taste better. Therefore, generally speaking, cabbage in autumn has the best taste and is delicious. Some cabbages taste bitter and have a bad taste, which is related to fertilization. Applying nitrogen fertilizer will increase the yield of cabbage, but the taste of such cabbage is slightly worse because of the fertilizer-induced growth. If there is too much nitrogen fertilizer, the taste will be a bit bitter. Generally speaking, it is difficult to distinguish with the naked eye which cabbages have been treated with too much nitrogen fertilizer. When choosing cabbages, citizens can choose some with thin stalks and small heads, and the tighter the cabbage heart is, the better. Such cabbages are sweet and clean.

2. Can you still eat bitter cabbage?

The bitterness of cabbage is related to its variety and season, but it is harmless to the human body. However, if the cooked cabbage is eaten after a long time, it will produce the toxic substance nitrite. This is not just a problem of bitterness, but also a risk of cancer. Therefore, whether bitter cabbage can be eaten depends on the situation.

3. How to choose cabbage

1. Look at the variety.

Vendor's cabbage: The cabbage that is on the market from September to October every year is an early-maturing variety. Its characteristic is that the leaf head is light green, yellow-green or white. It is called white cabbage or white-mouthed cabbage. The cabbage is small, the leaf flesh is thin, the texture is tender, it has less crude fiber, the taste is light, the quality is medium, it is not resistant to storage, and it is suitable to be bought and eaten, so it is called vendor's cabbage.

Jiao Baicai: The cabbage on the market in November is a late variety with green leaves, called Qingbangcai or Qingkoucai. The leaf flesh is thick, the tissue is tight, and it is very tough. It is not easily damaged and can be stored for a long time, so it is also called "cellar cabbage".

Mussels: medium-ripe variety. The leaves are light green, called green vegetables or green and white vegetables. Its growth period and storage resistance are between green vegetables and white vegetables, and its quality is good. Such as Jiaozhou Chinese cabbage, Beijing white cabbage, etc. The texture of mussels is relatively coarse when first eaten, but after being stored in autumn and winter, the leaf flesh becomes tender and the taste becomes sweeter.

2. Look at the leaves. The leaves are large, thick, and have many folds, and contain less water; the leaves are small, thin, and have fewer folds, and contain more water. Vegetables with large stems have more moisture and are suitable for stir-frying; vegetable stems with small stems have less moisture and are suitable for hot pot.

3. Look at the stems. Break the vegetable stems. If the fibers are sparse, they will rot easily. If the fibers are dense and numerous, they will not rot easily. When choosing cabbage, do not remove the stems, because the stems are rich in nutrients, with higher levels of vitamin C, carotene, protein and calcium than the heart, and can protect the heart.

4. How to make delicious cabbage

Spicy Cabbage

Ingredients: 500 grams of Chinese cabbage, 10 grams of sesame oil, 4 grams of refined salt, 40 grams of sugar, 15 grams of vinegar, 5 grams of dried chili peppers, 8 grams of onions, and 5 grams of ginger.

Preparation method:

1. Cut off the leaf part of the cabbage, leaving only the white part in the middle, wash it and cut it into two halves, and cut it into 1.5 cm wide strips along the vegetable. Then cut the dried chili peppers, onions and ginger into thin strips.

2. Put the cabbage in a bowl, sprinkle salt evenly on it, marinate for 3 to 4 hours, squeeze out the water from the cabbage strips with your hands, and place them in the bowl.

3. Heat sesame oil in a pot, add chili shreds and fry until spicy. Add scallions and ginger and stir-fry until fragrant. Add vinegar, 50 grams of water and sugar. After boiling, remove from heat and let cool, pour the juice on the cabbage strips in the pot, marinate for 5 hours, and store in the refrigerator. When eating, cut it into two pieces. Place the shredded green onion and ginger on the cabbage strips and pour the chili sauce on it.