As the saying goes, "Nanyang comes to the west, and every family has sauerkraut." Xixia pickled cabbage is different from Sichuan pickled cabbage and Northeast pickled cabbage, and it is also different from the pickled cabbage used in "pickled fish". Its method is unique and its taste is unique.
When cooking, first wash the vegetables (with sweet potato leaves, radish seedlings, snow red and lettuce as the top), cook them until they are 70-80% mature, fish them in a jar or basin and compact them with stones, then add the water for cooking them, so as not to let the vegetables emerge from the water, then soak them for a day and night, and they can be eaten. If you use the sauerkraut in front, it will be faster.
Strangely, this simple brewing method of Xixia sauerkraut will never turn sour once it leaves the local soil and water. If you visit Xixia, Xichuan and Neixiang in Nanyang and don't eat a good sauerkraut, it's a great pity for life.
Specific practices
Boil fresh thorn vegetables, sweet potato leaves, dandelion, sesame leaves, rape, dandelion and lettuce leaves in a boiling water pot until they are 70-80% ripe, take them out and put them in a clean container, add the aged sauerkraut soup, let them ferment naturally, and you can eat them in about one day and night. Pickled sauerkraut is Huang Liang in color. It can be cooked with noodles or fried with beef. The sour soup is sticky and refreshing. It can also be fried or cold.