In the eastern and northeastern parts of North China, Liaoning, Jilin, Heilongjiang and other places, Chinese cabbage is often used to pickle sauerkraut every winter. Chinese cabbage and sauerkraut are rich in nutrition, sour and delicious, and they are popular foods in winter. Especially in the northeast, stewed vermicelli with sauerkraut and pork is a good dish every winter.

Chinese name

pickled vegetables

classify

The most delicious food

Someone's taste

Sour and refreshing

major constituent

Chinese cabbage

region

Eastern North China and northeastern Liaoning, Jilin, Heilongjiang and other places.

quick

navigate by water/air

Making method and eating method of northeast pickled cabbage

brief introduction

The winter climate in Northeast China is cold. Every autumn in previous years, people began to prepare winter dishes. Picking sauerkraut is essential. It's best to choose a batch of Chinese cabbage, not extra large, but slender. Pick out the old leaves and rotten leaves, wash them, put them in a vat, sprinkle a little salt on one layer, then put another layer, compact them and sprinkle some salt. Until the water in the jar submerges the vegetables, cover the jar with a large plastic sheet, tie it tightly with a rope and put it in a cool place. Never put it in a place with high temperature. In that case, sauerkraut will rot easily, and you can take it out to eat in two months.

The climate in the south is much warmer than that in the north. Many people pickle sauerkraut by themselves, which is perishable. It is because of the high temperature in the position where the sauerkraut tank is placed that the sauerkraut is fermented excessively and rotted. Pickled sauerkraut is solid inside and outside, without paste, especially cabbage, which is as white as jade, sour and delicious. Stewed meat goes well with hot pot around the Spring Festival, and jiaozi wrapped in sauerkraut is also very delicious. [1] Simple cooking and rich nutrition.

Method for making northeast pickled cabbage

Choose vegetables

Every year in beginning of winter, after the Chinese cabbage is harvested, choose Chinese cabbage that is insect-free, disease-free and non-rotting. It's best to choose the big one and the smaller one for joint filling. Remove the roots, wilting leaves and old stalks on the surface of Chinese cabbage with a kitchen knife, otherwise it will break easily. Then, put the selected Chinese cabbage in the air for 3.5 days, and the appearance of Chinese cabbage will wilt.

Over-dried pickled cabbage will not be brittle after pickling, while non-sun-dried pickled cabbage is easy to break in the process of tightening, and too fresh Chinese cabbage is not easy to package.

process

Usually, sun-dried cabbage can be put directly into a vat without any treatment.

If you like cleanliness, you can choose cooked pickles. Put Chinese cabbage in boiling water for about two or three seconds. The vegetables outside will help your hair wither and turn green. Don't burn it too much! But you must burn the whole cabbage, then rinse it and dry it until it can't be squeezed out by hand.

compress

Clean the container and make sure there is no oil. When you put it, you should put it upside down layer by layer. The more you put on each floor, the better. There is no requirement for the direction and order of placement. You can put it in a better way, as long as you can put it tight, try to put it tight, but you are not allowed to put it vertically! Sprinkle a layer of salt on each layer, without spreading it very thick, just sprinkle two or three handfuls of salt evenly until the whole tank is full. After that, press the stone on the cabbage in the jar. There is no rigid requirement for the choice of stone, which depends on the size of the container. Don't make the stone too big, but make sure it doesn't float when it is filled with water. Pickled sauerkraut will definitely break if it does not float under pressure.

water

You don't need to add water immediately after the sauerkraut jar is put away. You can fill it with water three days after the cabbage itself will produce a lot of water in the jar. If water is added directly, it may seep. Be sure to add enough water at a time, and don't store water halfway.

pickled vegetables

Pickled sauerkraut can be pickled raw or cooked. The fermentation speed of raw pickles is slow, the pickle soup is turbid and yellow, and the cooked pickle soup is clean and clear, and the fermentation speed is fast. There is no difference in the rest, except that the cooked pickling operation is not good and it is easy to rot. It is recommended to eat it raw! Generally, it can be eaten raw and pickled for more than 50 days, and cooked and pickled for about 30 days. Pickled sauerkraut is not afraid of low temperature, as long as it is not frozen in place and the temperature is cool, but it must be guaranteed not to be exposed to the sun!

In addition, it is easy to break at high temperature, so it is not recommended for southern friends to try!

Edible method

When eating, you should take it layer by layer from top to bottom. When taking sauerkraut, don't take out the stone pressed on it, so as to avoid the sauerkraut floating naturally and rotting without pressure. Take as much sauerkraut as you want, and don't eat too much at a time to prevent it from going bad and keep it delicious, sweet and crisp.