As a Beijinger, when I was young, I always used a vat of pickled vegetables in winter, which is the northeast pickled vegetables.

when it was made, Chinese cabbage was used. Remove the old bunch outside the Chinese cabbage, cut off the head of the Chinese cabbage, then wash it with clear water and drain it for later use. If the jar for pickling sauerkraut is small or you want to pickle it faster, you can cut the cabbage in half vertically.

The tank for pickled cabbage must be completely clean without oil and water. Sprinkle a handful of coarse salt on the bottom of the jar, put the Chinese cabbage into the jar, sprinkle a handful of salt on every two layers, and then sprinkle a handful of salt after it is full, and press on stones or heavy objects.

My family usually cooks it at night. I put a heavy weight on the cabbage and put it overnight. Then I put clean water in the jar. The purpose of this is to isolate the air and prevent the sauerkraut from rotting. When pickled, put it in a cool place (balcony is more suitable) and you can eat it in about a month. Don't cover the lid during the curing process, but always press it with heavy objects, for fear that falling ash can cover the gauze.

This kind of northeast pickled cabbage has a strong sour taste, so it is suitable for stewing with meat, such as classic pickled cabbage white meat, attractive pickled cabbage ribs and pickled cabbage meatballs. Stir-frying the base oil with pepper in the production can remove the astringency of sauerkraut, and add vermicelli to the dish to absorb the soup, which makes the taste more fragrant.

pickled vegetables in Sichuan are mostly pickled, with bright color and crisp taste. When pickled, wild pepper, salt, sugar, white wine, aniseed, ginger, pepper and purified water are used as seasonings, and pickled ingredients are more extensive, such as white radish, cabbage, cowpea, garlic sprout, celery and tender ginger. Moreover, Sichuan kimchi, as a side dish, is more suitable and quite appetizing.

Guizhou pickled cabbage is pickled with the leftover sour soup without salt. The pickled cabbage made in this way is light in taste, crisp, tender and refreshing, mellow in sour taste, not bad after long-term storage, and can be eaten directly, or boiled, stewed, fried, roasted, stewed and mixed with various dishes.

The acidity of Guizhou sauerkraut is very soft, without bitterness, and the entrance is more refreshing. So the classic pickled fish is made of this kind of pickled cabbage. In addition, this kind of pickled cabbage is especially suitable for vegetarian frying, such as stewed tofu with pickled cabbage and diced bamboo shoots with pickled cabbage, which are all excellent dishes.

The first time I came into contact with kimchi was on TV. At that time, "Northeast Family" was a hit. At the beginning, there was a phrase "Cui Hua, serve sauerkraut" all over the country. At that time, I didn't know what sauerkraut was. Later, I realized that kimchi was so delicious. Now, let's take a look at the differences between northeast sauerkraut, Sichuan sauerkraut and Guizhou sauerkraut in raw materials, production methods, tastes and eating methods.

Main raw material

Northeast pickled cabbage is mainly pickled with Chinese cabbage; Sichuan pickled radish, carrot, cabbage, tender ginger, green vegetables, etc. can be used; Guizhou pickled cabbage should choose white radish, Chinese cabbage, green vegetables (thin stems with more leaves), radish vegetables, rape and so on.

pickling method

1. Sichuan sauerkraut

2. Northeast sauerkraut

3. Guizhou sauerkraut

Taste

Northeast sauerkraut is slightly sour; Sichuan sauerkraut tastes salty and sour, and its taste is crisp; Guizhou sauerkraut is natural in color, light in taste, crisp, tender and refreshing, and mellow in sour taste.

How to eat

Northeast pickled cabbage can be made into pickled cabbage jiaozi, pickled cabbage, pickled cabbage soup, pickled fish, etc. Sichuan sauerkraut can be eaten raw as an appetizer or as a side dish in cooking, stewing and frying. Guizhou sauerkraut can be eaten directly or cooked, stewed, fried, roasted, stewed and mixed with various dishes.

Ask for a wave of attention before answering the question.

First of all, Yiyi himself is from the northeast, and relatives in rural areas have sent me sauerkraut. In fact, they don't like it as much as everyone else. Personally, I think sauerkraut is not a vegetable in season after all, and its nutritional content has weakened a lot. If you have it, don't eat it!

Chinese cabbage is used in northeast pickled cabbage, which is the white kind. It is made by salting and adding vitamin C. Of course, the pickled pickled sauerkraut bought outside is out of the scope of discussion here, because the pickled sauerkraut is used for quick pickling (because pickled sauerkraut pays attention to time, it is impossible to pickle it in a short time, so the factory must find some ways to keep up with the progress! This is also the main reason why you can't get the taste of sauerkraut when you buy it outside.)

The above picture shows the pickling method of sauerkraut in Northeast China. Of course, the outside must be covered with something, and the soil method is to use yellow mud to avoid rot in the pickling process of sauerkraut.

Sichuan pickled cabbage, that is, pickled cabbage (pickled cabbage), that is, pickled cabbage in pickled fish. In the past, Yiyi thought it was made of northeast sauerkraut, but it was actually shepherd's purse, and the production was completely different from that of northeast sauerkraut. It would be pickled with some other ingredients, and the taste was stronger than that of northeast sauerkraut rather than the pure sour taste of northeast sauerkraut.

Guizhou pickled cabbage is a mixture of Northeast China and Sichuan, but there are also great differences. The most difference is that before making Guizhou pickled cabbage, Chinese cabbage should be scalded, then white radish and vegetables should be added, and mixed with flour seasoning to pickle it, just like kimchi.

I'm a native of Harbin. When I was young, my grandmother would pickle a jar of sauerkraut by herself every winter. Nowadays, the pace in the city is accelerating, and the younger generation rarely do it themselves. They are all ready-made in supermarkets.

northeast pickled cabbage

is mainly Chinese cabbage, and others are sugar garlic and potherb mustard. Generally, it is pickled and stored after autumn. Sprinkle salt in the jar, then press the whole cabbage with a stone. After a few hours, fill the jar with clear water. Without the cabbage, the pickled cabbage is finished. Generally, after one month, sauerkraut can be taken out and eaten. Authentic northeast sauerkraut is bright and crisp, and its color is bright yellow and beautiful. It is very delicious whether it is fried, stewed, stewed, mixed, stuffed and hot pot.

When I was a child, my favorite thing was to cook sauerkraut powder soup with broth and northeast sauerkraut. The aroma is overflowing, sour, especially refreshing, and sauerkraut can relieve boredom. The heat of the soup blurs the sight, and the whole body is warm after drinking it. That smell, labeled as the year of 2118, is stained with the smell of winter, which I still miss.

Sichuan pickled cabbage

Strictly speaking, it should be called pickled cabbage. As the name implies, the whole process is pickled vegetables soaked in salt water. Sichuan Sauerkraut Sichuan Sauerkraut is unique in "old brine". The salt is preferably Zigong well salt, which comes from thousands of meters underground and has high purity and few impurities, and then mixed with spices such as liquor, sugar, water and pepper. Compared with the cabbage with pickled cabbage in Northeast China, all kinds of vegetables with pickled cabbage in Sichuan can be put into the altar, and the radish, pepper, ginger, cowpea and cucumber in season can be set up by the salt water in this altar. The old salt water passed down from generation to generation is like a family heirloom. In the early years in the countryside, children can get some when they get married, symbolizing the establishment of a new home.

Guizhou sauerkraut

The color of Guizhou sauerkraut is very similar to that of Sichuan sauerkraut. However, the production time is shorter than that of Sichuan pickled vegetables, and the production steps are different from those of Sichuan pickled vegetables. It's more complicated than Sichuan kimchi.

Guizhou sour soup fish has spread all over China. The red sour soup used as raw material is made from wild tomatoes called "Maochiliao" by local people. It has extremely high acidity and can be preserved for a long time. It can only be used for seasoning. There is also a kind of white sour soup in Guizhou, which is made of glutinous rice washed by mountain spring water. The thick rice washed soup and cooked porridge water are sealed in a clean tile and fermented for three to five days.

The pickled cabbage in Guizhou is mainly rape. In the production process, salt is not used, but the remaining sour soup of pickled cabbage is used for pickling. The acidity of Guizhou sauerkraut is very soft, without bitterness, and the entrance is more refreshing. So the classic pickled fish is made of this kind of pickled cabbage. In addition, this kind of pickled cabbage is especially suitable for vegetarian frying, such as stewed tofu with pickled cabbage and diced bamboo shoots with pickled cabbage, which are all excellent dishes.

Northeast pickled cabbage, a famous dish in Northeast China, is widely used by the people, and is suitable for both men, women and children. The raw material is selected from local high-quality Chinese cabbage, which is processed and pickled. According to the technology, it can be divided into cooked pickled northeast sauerkraut and raw pickled northeast sauerkraut. The main material is Chinese cabbage.

Sichuan pickled cabbage, also called pickled cabbage. The taste is salty and sour, the taste is crisp, the color is bright, the fragrance is fragrant, the appetite is refreshing, the hangover is removed, and it is suitable for all ages. It is a regular side dish for living at home. This is a well-known appetizer in Sichuan. It tastes good, and if it is pickled for a short time, it will be a little "crisp" when eating. It can be said that it is "crisp" with acid. It can also be called delicious. After the salt is dissolved, add tender ginger, garlic, onion, green pepper and other seasoning dishes. There are many vegetables that can be thrown into the altar to make kimchi all year round in Sichuan. Like: spring onion, green vegetables, garlic shoots, summer cowpea, green beans, pumpkin, taro in autumn, radish, winter croissant, son's dish, head of vegetable and so on.

Guizhou flavor specialty, enduring, never tired of eating, economical and practical. "Sauerkraut Soup with minced meat" also appeared in the elegant hall of the banquet, and stood out among the delicacies. Moreover, salt is not used in the production process of Guizhou sauerkraut, which is natural in color and light in taste. Crisp, tender and refreshing, mellow in sour taste, not bad for a long time, sober up and relieve boredom, and can be eaten directly or cooked, stewed, fried, roasted, stewed and mixed with various dishes. The main materials are white radish and Chinese cabbage. Choose coarse white radish, Chinese cabbage (Beijing Chinese cabbage can't be used), green vegetables (not extra-large green vegetables, thin green vegetables with many leaves), radish vegetables, rape (small rape is the best) and other

pickled vegetables are divided into salted pickled vegetables and pickled vegetables. Salted pickled vegetables need to be prepared with salt in Northeast China, while Guizhou pickled vegetables don't need salt. Wash the vegetables with boiling water for 2 minutes, scoop them up and squeeze them out, and add them to the container. There are many vegetables that can be pickled as long as the stems are slightly hard, such as Chinese cabbage, green cabbage, radish and green vegetables. Next time, boil the sour soup left in the container and put the vegetables in it to keep the temperature and time. When the sour soup becomes sour, add rice soup and pour it down from the vegetables.

sauerkraut is one of the three largest pickles in the world. Sauerkraut is simple to make, convenient to eat, sour and mellow in taste, light and refreshing. Sauerkraut is a good side dish. The famous fish with sauerkraut, sauerkraut soup and stewed vermicelli with sauerkraut are all supplemented with sauerkraut as the main ingredient.

Sauerkraut also has health care function. Sauerkraut is rich in cellulose, which is helpful for gastrointestinal peristalsis and digestion. Moreover, sauerkraut contains a large number of vitamins and plant enzymes, and nitrate can not be reduced to nitrite under the action of enzymes, which has an anti-cancer effect.

The original intention of the ancient ancestors to make pickled vegetables was to prolong the shelf life of vegetables. In the process of making sauerkraut, through constant life experience and thinking, I finally found a suitable method, which was introduced to the Korean peninsula in the Ming Dynasty.

geographically speaking, sauerkraut can be divided into northeast sauerkraut, Sichuan sauerkraut and Guizhou sauerkraut. The taste and style of sauerkraut in different regions are different. The sauerkraut in the northeast is the main course, and the sauerkraut in Sichuan and Guizhou is the appetizer before meals, both of which add colorful flavor to our table.

northeast pickled cabbage

northeast pickled cabbage is Chinese cabbage. The jar of pickled cabbage should be oil-free and water-free. Sprinkle a handful of salt on the bottom of the jar, remove the Chinese cabbage, cut it in half and put it in the jar. Sprinkle salt evenly every few layers, and then press on heavy objects or stones. Therefore, the practice in Northeast China pays more attention to pickling, and it takes a long time, usually about one month.

Northeast pickled cabbage, with light yellow color, obvious sour taste and closer to vegetable taste, is very suitable for cooking with meat, with ribs, pork belly, vermicelli and other ingredients to make a series of classic Northeast dishes.

Sichuan sauerkraut

Sichuan sauerkraut, exactly, should be called "pickled cabbage". The ingredients for pickling Sichuan sauerkraut are not unique. Vegetables suitable for making kimchi all year round can be thrown into the pickle jar, and tender ginger, green celery, small pepper, white radish, beans, cucumber and green pepper can all be thrown into the pickle jar. The ingredients are unimaginable. The pickling method pays more attention to "soaking". Pickling is to put salt directly on vegetables, while brewing is to put vegetables and salt directly into the acid water of the old altar. Moreover, compared with the northeast sauerkraut, the time is shorter, and it can be eaten in a few days. Because of the freshness of vegetables, the taste is crisp.

Sichuan sauerkraut is darker in color, salty in acid and crisp to eat. The sauerkraut in the famous pickled fish is Sichuan sauerkraut.

Guizhou pickled cabbage

Guizhou pickled cabbage is mainly made of white radish, Chinese cabbage, green vegetables, radish vegetables and rape. When pickling, it is not salted, but pickled with the remaining sour soup.

Guizhou sauerkraut is light in taste and mellow in sour taste. Because of its soft acidity and no bitterness, the entrance is more refreshing, so this kind of sauerkraut is especially suitable for vegetarian frying, such as stewed tofu with sauerkraut, fried bamboo shoots with sauerkraut, and pickled cabbage soup with minced meat, which are all excellent dishes.

From this, we can see that there are differences in the taste of Northeast Chinese sauerkraut, Sichuan Chinese sauerkraut and Guizhou Chinese sauerkraut, whether in the selection of materials, the method of curing or the final color.

if you don't know Sichuan pickled cabbage, don't talk nonsense. First of all, Sichuan pickled cabbage is not a doorway mistake. In Sichuan, pickled cabbage is not made of Chinese cabbage, but vegetables and radish leaves. It is mainly used for making soup. The pickled fish you make is safe, and you can also stir-fry rice: drink, or

To be honest, until recently, I thought pickled cabbage was Northeast pickled cabbage, and only Northeast pickled cabbage was pickled cabbage.

I must admit that I am ignorant today. Because of eating pickled fish, I realized the delicacy of Sichuan pickled vegetables, and the world of food opened a window for me. I haven't tried Guizhou sauerkraut yet. I must try more when I have the chance.

to sum up, I think there are five differences among the three kinds of pickled vegetables: the color of pickled vegetables is different, the ingredients used are different, the seasonings needed for production are different, the production time is different and the taste is different.

when I was a child, my grandmother would pickle northeast sauerkraut every winter. Use a big water tank to clean the cabbage, remove the rotten leaves of the old gang, then cut the cabbage in half and put it neatly in the tank, trying to fill all the space. Then fill it with cold boiled water, add a little salt, press it with a stone to prevent the cabbage from floating, and seal the mouth of the water tank with plastic film to isolate it from the air. Put it on a balcony that is not open to the air and marinate it for more than 21 days, and it can be used. The higher the temperature, the shorter the pickling time.

When I was a child, my favorite thing was to cook sauerkraut powder soup with broth and northeast sauerkraut. The aroma is overflowing, sour, especially refreshing, and sauerkraut can relieve boredom. The heat of the soup blurs the sight, and the whole body is warm after drinking it. Unfortunately, when grandma got older, she stopped pickling northeast sauerkraut.

That smell, labeled as the Year, is stained with the smell of winter, which I still miss.

Sichuan pickled cabbage, also called pickled cabbage. The essence and core of Sichuan pickles and sauerkraut lies in "salt water". The production time is shorter than that of northeast sauerkraut, depending on the ingredients, within one week. Its color is green and ginger yellow, its taste is salty and sour, its taste is crisp, its appetite is refreshing, and it is a regular side dish for Sichuanese to live at home.

this is a well-known appetizer in Sichuan. Fish with pickled vegetables is the representative dish of Sichuan pickled vegetables.

First of all, choose a pickle jar with good sealing and light-proof. Brew the salt water. Pour in cold boiled water, add pickle salt produced in Sichuan, stagger, dissolve the salt, then add tender ginger, garlic, onion, green pepper and other seasoning dishes, and then marinate fresh seasonal vegetables later. It is better and faster to find high-quality old pickling water and mix it with some. Pay special attention to the maintenance of soaked salt water. Also wash the jar cover along the jar frequently, and change the jar water frequently. Caitanyao