sauerkraut in northeast China is usually made of Chinese cabbage.

Chinese sauerkraut is essential for people in Northeast China to spend the winter. Early and middle October of each year is the day when Chinese sauerkraut is pickled in Northeast China. Sauerkraut is a kind of pickled vegetable food, such as cabbage, mustard and cabbage, which can be made into different kinds of sauerkraut. The northeast is mainly made of cabbage.

This kind of pickled cabbage is very popular because of its unique taste and rich nutrition. In the production process, Chinese cabbage is washed, cut and pickled, and finally forms a sour taste, while retaining the original nutritional components. This kind of pickled cabbage can be used as an appetizer, and can also be cooked with various ingredients, such as pickled fish and fried meat with pickled cabbage. Its unique sour taste can enhance the taste of dishes.

Common types of pickled cabbage

1. Spicy cabbage

Spicy cabbage is a kind of pickled vegetable, and Yanbian spicy cabbage is a specialty of Yanbian Korean Autonomous Prefecture, Jilin Province, a symbol product of chinese national geography, and a traditional food of Korean people in China. The historical origin of spicy cabbage can be traced back to the Korean dynasty in the 7th century. At that time, Korean court chefs began to use salt and Chili powder to pickle cabbage to extend its shelf life. This pickling method is called kimchi, which is famous for its spicy taste and unique taste, and now it has become a part of Korean traditional food culture.

2. Yunnan Fuyuan pickled cabbage

The reason why Yunnan Fuyuan pickled cabbage is a representative of local specialty lies in its unique taste and unique production method. Generally, pickled vegetables are washed, dried, chopped, kneaded with many seasonings such as salt, pepper and pepper, and then sealed in a jar. When microorganisms naturally ferment to form a refreshing sour taste, the process from making to eating is generally about ten days and a half months, and the more sour it is, the better the flavor is.