When is the best pickling time for pickled sauerkraut in Northeast China? Do you like sauerkraut?

In the northeast, there is a kind of food that can be particularly welcomed by the people, that is, sauerkraut, which is very popular in the northeast and pickled at home. Northeasters think that pickled sauerkraut tastes different in every family, so most people like to eat pickled sauerkraut. Autumn is more suitable for pickling sauerkraut in Northeast China, because this is the time when the Northeast begins to hoard a large number of vegetables, while winter is the vegetable in the north, which will be less than that in the south, so northerners have the habit of hoarding vegetables in autumn. Such as Chinese cabbage, green onions, potatoes and so on. These vegetables are not only abundant, but also cheap and can be stored for a long time.

After autumn, Chinese cabbage can be preserved at about 10. Before pickling sauerkraut, the selected Chinese cabbage must be dried for a few days. At this time, the sun and the temperature are just right. After the Chinese cabbage is dried, some of the water in it will evaporate. Cut the Chinese cabbage in half with a clean knife, remove the stale leaves and the old taste, and then blanch the Chinese cabbage with boiling water. When the color of Chinese cabbage turns slightly green, it can be fished out of boiling water.

After the temperature of Chinese cabbage is lowered, it can be put into a vat of pickled sauerkraut. Put a layer of salt on each layer of Chinese cabbage, arrange it with stones and compact it to ensure good sealing. You can eat it after pickling for more than a month. At this time, the content of nitrite is relatively low, which is the most suitable time to use. If the pickled sauerkraut is pickled for too long, it will lead to excessive nitrite in pickled sauerkraut, which will affect health.

Sauerkraut will produce a lot of lactic acid during pickling, so it will taste better. Eating some of this lactic acid is good for your health. In the past, when vegetables were scarce, the northeast people lived on sauerkraut in winter. Moreover, sauerkraut is not only a kind of pickle, but also can be stewed with pork and used to wrap jiaozi and steamed buns. Northeasters have developed many ways to eat sauerkraut, and everyone likes it.