What is Sichuan sauerkraut?

Sichuan sauerkraut is pickled sauerkraut.

The specialty of the Han nationality belongs to Sichuan cuisine. You can do it all year round, but the climate and environment are very particular when you do it. It is a regular side dish in home life and a well-known table dish in China and Sichuan.

The production history of Sichuan pickles is one or two thousand years. According to textual research, kimchi was called stone in ancient times, and there were records of kimchi jars in the Three Kingdoms period. Qi Yao Min Shu in the Northern Wei Dynasty recorded the method of making sauerkraut with Chinese cabbage. In Sichuan, the land of abundance, after the long-term practice of housewives, the technology of making kimchi has gradually improved, forming the present Sichuan kimchi.

Classification of Sichuan pickles

Sichuan pickles can be divided into two kinds according to their uses: seasoning dishes and appetizers-seasoning dishes can be used as seasonings for cooking dishes, such as pickled peppers (lantern peppers and wild peppers), pickled ginger and pickled garlic; The next meal can be served with rice and porridge, such as radish, celery stalk, Chinese cabbage, Ye Er and so on.

Sichuan kimchi can be divided into boiled vegetables and deep-water vegetables according to the brewing time-boiled vegetables are also called "bath vegetables", which means that it takes a long time to soak in kimchi water for one or two days, such as radish skin, lettuce strips and vegetable leaves. As for deep-water dishes, as the name implies, they are those that can often stay in kimchi water, such as ginger, garlic, pickled peppers and xinmei.