The origin of Cuihua sauerkraut

Cuihua sauerkraut is a traditional food with a long history, originating from northern China. It is said that as early as the Qing Dynasty, Cuihua pickled cabbage was already a famous dish in Beijing. At that time, Cuihua sauerkraut was made from green vegetables, radish, cabbage and other vegetables through pickling, fermentation and other processes.

Preparation of Cuihua sauerkraut

The production process of Cuihua sauerkraut is very simple and only requires a few steps to complete.

Step 1: Prepare materials

The materials required to make Cuihua sauerkraut are very simple. You only need to prepare cabbage, radish, pepper, ginger, garlic, salt, sugar, vinegar, etc. That’s it.

Step 2: Cut vegetables

Cut cabbage, radish, pepper, ginger, garlic and other vegetables into appropriate-sized pieces.

Step 3: Pickling

Put the cut vegetables into a container, add an appropriate amount of salt, sugar, vinegar and other seasonings, stir evenly and then seal and marinate.

Step 4: Fermentation

Place the pickled vegetables in a cool and ventilated place for fermentation. Generally, it takes about 3-5 days to ferment.

Step 5: Bottle

Put the fermented Cuihua sauerkraut into a bottle and seal it for storage.

The nutritional value of Cuihua sauerkraut

Cuihua sauerkraut is not only delicious, but also has very high nutritional value. Cuihua sauerkraut is rich in vitamin C, B vitamins, dietary fiber, etc., which can promote digestion and enhance immunity.

How to eat Cuihua sauerkraut

Cuihua sauerkraut can be used to make various dishes, such as Cuihua sauerkraut fried meat, Cuihua sauerkraut stewed chicken, etc. In addition, Cuihua pickled cabbage can also be used as a side dish for meals, or eaten directly with rice.