The weather is getting cooler, slowly coming to November, and every now and then I glance at the tank on the windowsill, looking forward to it being filled. I look forward to it, looking forward to it coming sauerkraut. Because in this world, I think only sauerkraut is considered the most beautiful delicacy on earth.
The sauerkraut is very delicate, in its production. Every year in mid-November, my mother will buy nearly 100 pounds of cabbage, placed in front of the windowsill to dry for three days, then my mother began to work, washing cabbage, filling the vat with water, and then cabbage, coarse salt into the tank, and finally pressed on a large stone. After 30 days, it was ready to eat. Later, I asked my mom about the details of the process, and I learned that the temperature of the water, the temperature of the weather, and the cleanliness of the cabbages all had a bearing on the success or failure of the jar of sauerkraut. After pressing on the sauerkraut, I still often see my mom's busy figure in front of the tank, regularly injecting hot water in the first few days, and regularly bleaching foam in the second few days, making hard work just for a jar of good sauerkraut. The production of sauerkraut, pay a lot of attention to details will have a good harvest.
The taste of sauerkraut is in its cooking. In our family, there are many ways to cook sauerkraut, pickled sauerkraut, I put forward the first request to my mother is to do a plate of sauerkraut fried shredded pork, sauerkraut is sour and refreshing, with lean meat a fried, the taste is very wonderful, the original crunchy sauerkraut dipped in the meat fried in the oil, oil and not greasy. In fact, the most delicious, is the pickled cabbage pork dumplings. As soon as I thought of this, I thought of a picture: in my grandma's house in front of the TV of the Spring Festival Festival, surrounded by a circle of people, behind the kang, in front of a large round table, four or five elders sitting at the table to wrap the dumplings, the two small children running east and west, to help the adults to wrap the two dumplings, then rushed to take the coins, came back to the adults begging to wrap the few coins of the dumplings, dumplings boiled out of the competition who ate the coins of the cooking of sauerkraut more The first thing you need to do is to make sure that you have a good idea of what you want to do with it.
The emotion of sauerkraut, in its heritage. The production of sauerkraut is relatively complex, most of the operation is done by the feel of the previous '. Sauerkraut is good or bad, basically is in these only can only feel the hand feeling of manipulation. When I tried to fill the water myself before, the result was that the water boiled so hot that the sauerkraut fermented faster. Later I realized that the adults did all these things with the "degree" of their own hearts. Passing on this "degree" is the inheritance of sauerkraut. The inheritance of sauerkraut is the understanding of the heart, and its inheritance will become the most valuable thing.
Sauerkraut, sauerkraut cooking, sauerkraut heritage, are my family's exclusive "food".