Chaoshan is a coastal area with a subtropical maritime monsoon climate. Mustard is usually planted in spring or autumn and harvested in summer or winter. How to pickle harvested mustard? After harvesting, mustard greens should be cleaned. After washing, you will find a big jar to pickle. Sprinkle a layer of salt, put a layer of mustard in it, sprinkle another layer of salt, put another layer of mustard in it, and so on until the mustard is finished. Be sure to press the mustard tightly, leaving no air. Finally, cover it and leave it for half a month. The color of mustard will become dim, and then you can put it in a small bottle. The operation in the small bottle is the same as that in the big jar, only a layer of sugar is sprinkled at the end. The reason for adding sugar is that pickled sauerkraut is salty for the first time, and pickled mustard tuber with sugar is sweet and sour after pickling. When the mustard is completely yellow and exposed to the water, it can be eaten.
Pickled sauerkraut can be eaten alone or cooked in fish. The ingredients are pepper, water, salt and ginger, which is a good pickled fish. In addition, sauerkraut can also be cooked with pork belly, boiled lean meat with white tofu, fried shredded potatoes with sauerkraut, fried pork intestines with sauerkraut, fried onions with sauerkraut+cabbage+seasoning pepper+cumin+Chili noodles+appropriate amount of cooking oil, which is quite appetizing. In short, what is sauerkraut? Almighty? Vegetables can be cooked with many auxiliary materials, especially food, to make all kinds of delicious food. The above practices are generally family-style, and the cooking methods of sauerkraut in restaurants are more particular. In some restaurants, sweet and sour pork ribs will be added with sauerkraut.