When it comes to Northeastern cuisine, you don’t have to think about it. You will definitely think of sauerkraut first, because sauerkraut occupies an absolute position in the cuisine of Northeastern people. Sauerkraut can be eaten in ordinary people's homes or high-end restaurants. And with the advancement of technology, sauerkraut can be eaten all year round.

The cooking method of sauerkraut is also relatively popular. It can be stir-fried, braised, stewed and hot pot. Eat it stir-fried with various meats, stewed with pork belly and blood sausage, served in hot pot with other dishes, etc. I feel like my mouth is watering just thinking about making pickled cabbage and fish soup.

In addition, sauerkraut is a delicacy suitable for all ages. In addition to being delicious, it also has many effects on the human body. For example, it has the functions of appetizing and healthy eating, sobering up and getting tired, preventing enteritis, and preventing constipation. Sauerkraut contains lactic acid bacteria and other organic acids, which can regulate the intestinal flora and regulate the acidity in the stomach. Its unique sour taste has the effect of appetizing and refreshing, sobering up and removing tiredness. It is also a favorite food of many wine drinkers.

Sauerkraut is pickled with cabbage. The earliest sauerkraut was in late autumn and early winter. When the cabbage harvest was abundant, clean the cabbage just collected and put it in a large vat. Add water and salt for pickling. . After it is marinated, you can take out some to eat at any time, and keep the rest in the marinating tank for later consumption.

The earliest living conditions were simple. Generally, sauerkraut was eaten throughout the winter. When the climate warmed up in spring, the sauerkraut could no longer be stored and was basically eaten. When winter first comes, almost every household in the north starts to kill pigs. Killed pork and served with sauerkraut are definitely a good delicacy for Northeastern people. After many people move to the city to live, they often still miss the pork-killing vegetables in their hometown in winter.

Cabbage is large in size. When the pickled sauerkraut is made into delicacies, the serving size is also large, which is suitable for the bold and hospitable character of Northeastern people. Whether eating by yourself or entertaining guests, the serving size is large enough. It looks grand.

Cabbage is easy to grow and easy to take care of. Plant some small seeds in the ground and you will be able to harvest big cabbages in the fall. It is also convenient to pick in the field. After picking, you can wash it and cook directly. It is very easy to clean up. Unlike some vegetables, it is inconvenient to pick and troublesome to clean. It may also require several processing steps when cooking.

Cabbage is large and easy to pack, and is also convenient when pickling sauerkraut. After simple cleaning and cleaning, twenty or thirty cabbages can be marinated in a large tank, enough to feed a family for a long time.

Cabbage is made into sauerkraut using a pickling process, and the production process is relatively simple. Most people can pickle it by themselves after hearing the making method at home, and the pickling tools and materials are also easy to obtain. The big pickling tank is the water tank that people used to drink well water, and it is found in every house. Not to mention the salt used for pickling.

Another important point is that the pickling process of cabbage can greatly improve the storage and utilization of cabbage. Everyone living in the north knows that in winter, plants and vegetables cannot be grown and they can only rely on storage in the autumn.

Whether the supply of vegetables in winter is sufficient depends on the amount and quality of storage in autumn. Cabbage is easy to rot if stored in a hot place indoors, and basically uneatable if frozen outdoors, so it needs to be stored in a cool, non-frozen place.

In this way, every time a cabbage is taken out for cooking, one or more layers of leaves on the outside of the cabbage are still dry and cannot be eaten. When buying and selling cabbage in the vegetable market, you will often see people tearing off the rotten leaves on the surface. However, when you buy it and use it for cooking, you will continue to tear off one or more layers of leaves, thus losing part of the cabbage again. .

But when cabbage is pickled into sauerkraut, there is basically no loss when eating. The same amount of vegetables as when marinating. For farmers who work hard to grow vegetables, a good harvest is of course important, but being able to reduce losses and improve the utilization of ingredients when eating them yourself is also the best respect for the labor of growing vegetables.

With all the above reasons and benefits, it is not difficult to accept why Northeastern people are keen on sauerkraut. Coupled with the special winter climate in the Northeast, the sauerkraut invented by our ancestors in the Northeast is truly wonderful and admirable!