There is a local folk proverb called "Kimchi in Kunming is the favorite of Yunnan people." Pickled sauerkraut looks ordinary, but it is a common pickle in Kunming. Whether it is cold or stir-fried, it is very delicious, sour and appetizing. For example, when eating cross-bridge rice noodles, adding chopped sauerkraut can increase acidity and enrich the taste of cross-bridge rice noodles. Pickled sauerkraut was added to the fish stew, and the stewed soup was sour and delicious, with by going up one flight of stairs nutrition and taste.
The sauerkraut in Kunming is different from pickled vegetables, prunes and pickles. Moreover, the practice of pickled sauerkraut in Kunming is very particular. In winter and spring, wash and dry vegetables, cut them into small pieces, sprinkle with coarse salt, mix with pepper, pepper, ginger, star anise, fennel and some cooking wine, put them in a pottery jar, seal them with plastic wrap, cover the jar, and leave the rest. However, it should be noted that the jar mouth must be sealed, otherwise the preservation time of pickled sauerkraut will be shortened, and it is easy to grow white hair. Once the white hair grows, this jar of pickled sauerkraut will be useless.
Although the value of sauerkraut is not as good as that of delicacies, it is difficult to be elegant, but this unique sauerkraut in Kunming is not only loved by locals, but also found particularly delicious by many foreign tourists after tasting it. Many people will take some home to their families when they go back. So when you travel to Kunming, you must try pickled sauerkraut.