Sauerkraut in Hunan is all pulled out from the dark pickle jar by the old mother, and the most common ones are sour beans and sour radishes. I didn't understand why people pickled good fresh vegetables into sauerkraut before, which made their tongues tingle. There are many things in life that I don't understand. I don't think much when I'm lazy. What I ate when I was born, I can get a meal, and I can leave a aftertaste. Why do I ask so many questions?

Fresh and watery vegetables can be put into the pickle jar after being washed and dried. According to the tenderness of sour water, it can be cured in about three to seven days. Cut the marinated pods into small pieces and stir-fry them in oil for a few minutes. My family also likes to eat raw sauerkraut, that is, without stir-frying, it can be eaten directly after being fished out of the acid jar and washed off with clear water. Therefore, after a handful of sour beans came out of the jar, before they were put into the pot, you and I ate most of them one by one. Just like eating Laoganma cooked food bought in the supermarket now, it feels very authentic, and it is difficult to stop eating.

home-cooked fried sour beans can also produce a kind of "pot-washing sour soup", which is also very delicious. After the fried sour beans leave the pot, pour a bowl of water into the pot, wash all the sour taste in the pot into the water, and then add salt and monosodium glutamate. The taste of this soup is very direct, but it's a little rustic, but it's absolutely no less delicious than the so-called three fresh soups carefully prepared at the banquet.

The most authentic sauerkraut in Hunan is sour radish. Radish itself has a natural sweetness and spicy taste. After soaking in acid water, the pungent taste of raw radish is removed, and the sour taste is sweet and crisp.

Pickled sour radishes are sold in the streets and lanes of large and small cities in Hunan. As a Hunan-flavor snack, the most important thing is the spicy flavor, so some well-run cooked food stalls will spend a lot of time on the seasoning, and they have specially prepared several kinds of spicy flavors, or when you come forward to buy sour radish, just ask whether it is spicy or pure.

The snack of sour radish sold in the booth is to cut sour radish into radish slices half an inch wide and two inches long, but not more than two cents thick, then add some "secret" sesame oil pepper powder, add a little sugar, grab a pinch of coriander powder, cover the bowl, and vigorously winnow it, so that the taste can be drenched on each radish, and then you can eat it. (Yaoyaocha)