Northeast pickled cabbage is a kind of home-cooked special food in Northeast China. Northeast pickled cabbage is made of locally rich Chinese cabbage, which has great local characteristics in Northeast China. The taste characteristics of northeast sauerkraut are sour, crisp and refreshing. The crisp taste comes from the decrease of water and the change of cell structure during the curing process of Chinese cabbage, which makes sauerkraut more delicious. In addition, sauerkraut also has a unique flavor, both the umami flavor of Chinese cabbage and the special flavor of pickling.

Before making sauerkraut, Chinese cabbage should be dried in the sun, which can remove excess water from Chinese cabbage and make it easier to taste when pickled. Put the dried cabbage in the prepared jar and marinate it with coarse salt. Proper amount of crude salt can not only ensure the antiseptic effect, but also make sauerkraut produce delicious lactic acid bacteria during fermentation. After a period of fermentation, the color of Chinese cabbage gradually turned yellow and the taste became sour, fragrant and delicious. At this point, the production process of northeast sauerkraut was completed.

Fresh-keeping method of northeast pickled cabbage

If you want to preserve sauerkraut for a long time, it is also possible to put it in the refrigerator for frozen storage. Frozen storage time is long, and it can be stored for several months. Sauerkraut is best frozen according to the weight, bagged and put in the refrigerator to keep it closed. Every time you need to eat, just take out a bag and thaw it, so that other sauerkraut will not be affected and it will be more convenient to eat.

You can also store pickled sauerkraut in the refrigerator. Generally, it is no problem to put it in the refrigerator for about half a month, but it is easy to breed bacteria after a long time, so try to eat it within half a month. Pay attention to the sauerkraut put in the refrigerator. It is best to use fresh-keeping bags or boxes. In addition, the bag mouth or box must be in a closed state, so as to prevent cross-flavor and prevent the water in sauerkraut from evaporating. In addition, it is not recommended to take out the pickled cabbage stored in the cold storage, and eat as much as you want.