Of course it's delicious. Northeast sauerkraut is a kind of home-cooked special food in Northeast China. It is often pickled with locally rich Chinese cabbage, which has great local characteristics in Northeast China.

There are two indispensable things in the northeast people's homes, one is a sauerkraut jar, and the other is a big stone for pickling sauerkraut. This is true of poor families, and so is the rich and powerful.

At that time, the Dashuai Mansion in Zhang Zuolin was equipped with seven or eight sauerkraut jars, but it was often not enough to eat. Zhang Dashuai's son, Major General Zhang Xuesi, Zhang Xueliang's younger brother, officially worshipped the PLA Navy Chief of Staff and was persecuted during the Cultural Revolution. On his deathbed, he wanted to eat sauerkraut most.

Chinese cabbage is fermented by lactobacillus (lactic acid bacteria are beneficial to human beings), which produces a large amount of lactic acid, which is not only delicious, but also beneficial to human body.

Northeast pickled cabbage retains the original vegetable nutrients to the maximum extent, and is rich in vitamin C, amino acids, dietary fiber and other nutrients. Because pickled cabbage uses the storage method of lactic acid bacteria dominant flora, it contains a large number of lactic acid bacteria. Some data show that lactic acid bacteria are normal flora in human intestine and have the effect of maintaining the normal physiological function of gastrointestinal tract.

Simple method of northeast pickled cabbage:

1. Prepare containers, plastic buckets, jars, jars and urns. Iron and aluminum containers cannot be used, because lactic acid will be produced during fermentation to corrode the containers.

2. put the Chinese cabbage in a container, and try to fill all the space. if it is not easy to put, you can cut some Chinese cabbage.

3. Fill it with cold boiled water, add a little salt, or don't add it. Press it with a stone to prevent the cabbage from floating. Don't let the cabbage come out of the water (the cabbage is perishable when exposed to the air during the pickling process). The barrel mouth is sealed with plastic film and isolated from the air. When stored at 11-21℃ for more than 21 days, the higher the temperature, the shorter the fermentation time.