Chinese Pickles [pào cài] in China was called Kosmo in ancient times, and it refers to vegetables that have been fermented to facilitate long-term storage. It is a vegetable lactic acid fermentation processed product brewed in a low-concentration salt solution. Commonly used raw materials are cucumbers, cabbage, Chinese cabbage, onions, celery, radishes, carrots, turnips, beets, spring lettuce, young ginger, young lentils, concanavalin, green tomatoes, and so on.
Storage method: cold room, refrigerator
Main nutrients: vegetable nutrients, lactic acid bacteria, and organic acids produced by their metabolism, etc.
Main raw materials: vegetables, fruits, meat, aquatic products, etc.
Pickles raw materials from China
Generally speaking, as long as it is fiber-rich vegetables or fruits, they can be made into Chinese Pickles, such as cabbage, Chinese cabbage, carrots, white radishes, garlic, shallots, cucumbers, onions, cabbage, etc. With the growth of market demand and the development of technology, many new Chinese Pickles products have been researched and developed, and the meaning of Chinese Pickles has been extended and expanded. The concept and scope of Chinese Pickles have surpassed the traditional concept itself. The raw materials for brewing are not only limited to vegetables, there are new Chinese Pickles products that use other vegetable plants (edible fungi, legumes, seaweeds, wild vegetables, etc.) as the main raw materials (or supplemented by livestock and poultry meat, aquatic products).
Food name: Chinese Pickles
Content reference: about the content per 100g of food