What is the sauerkraut in Northeast China?

The sauerkraut in Northeast China is generally made of cabbage.

Pickled sauerkraut is essential for northeast people to spend the winter. The first and middle days of every year 10 are the days of pickling pickled cabbage in northeast China. Sauerkraut is a kind of pickled vegetable food, such as cabbage, mustard, cabbage, etc., which can be made into different kinds of sauerkraut. Northeast China is mainly made of cabbage.

This kind of pickled cabbage is unique in taste and rich in nutrition, and is deeply loved by people. In the production process, Chinese cabbage is washed, cut and pickled, and finally becomes sour, while retaining the original nutrients. This sauerkraut can be used as an appetizer or cooked with various ingredients, such as pickled fish and fried meat with sauerkraut. Its unique sour taste can enhance the taste of dishes.

Common types of pickles

1, spicy cabbage

Spicy cabbage is a kind of pickle. Yanbian spicy cabbage is a specialty of Yanbian Korean Autonomous Prefecture, a symbolic product of China's national geography and a traditional food of Korean people in China. The historical origin of spicy cabbage can be traced back to the Korean dynasty in the17th century. At that time, Korean court chefs began to pickle cabbage with salt and Chili powder to extend its shelf life. This pickling method is called kimchi, which is famous for its spicy taste and unique taste, and has now become a part of Korean traditional food culture.

2. Yunnan Fuyuan sauerkraut

Yunnan Fuyuan sauerkraut is a representative of local specialties because of its unique taste and unique production method. Generally, pickles are washed, dried, chopped, kneaded into balls with various seasonings such as salt, pepper and pepper, and then sealed in jars. When microorganisms naturally ferment to form a refreshing sour taste, the process from making to eating is generally about ten days and a half months, and the more sour the taste, the better.