Pickling method of northeast pickled cabbage

Northeast pickled cabbage is pickled with Chinese cabbage.

There are roughly two kinds of pickling methods for sauerkraut in Northeast China. One method is to pickle raw Chinese cabbage directly, and the other method is to blanch Chinese cabbage with boiling water and then add salt. One requires a slightly higher indoor temperature, which can be used in northeast heating buildings now, and the second requires low indoor temperature.

However, no matter what the temperature is, the main process of hydrochloric acid dishes is as follows: wash the cabbage → put it in the jar → spread a layer of cabbage with a layer of salt → repeat until the jar is full → press a clean stone on it → pour cold water → seal the jar → marinate for about a month.

The main ingredient of seafood hotpot is none other than it. There are many kinds of pickling methods, such as the quick pickling method prepared by "sour fresh", which is few and quick. The authentic pickling method is that after harvesting the autumn cabbage, choose the uniform, pest-free, plump and thin-skinned cabbage as the raw material. Dry in the sun for a few days to remove excess water for later use. Choose a pottery jar, and use an iron pot to dip the cabbage head down into the pot for two thirds. The water is heated, and the water temperature is preferably 80-90 degrees Celsius. Soak the vegetable head several times. When the head of the vegetable is slightly soft, soak the leaves in water for two or three times. After taking it out, immediately invade the prepared cold water to cool down and take it out little by little.

Immediately after taking out the cabbage, put it into the vat, and choose the large and small barrels as needed. When the jar is eight points full, immediately immerse the vegetables in cold water and hold them down with stones. After a period of fermentation, adding a little salt, the naturally pickled sauerkraut is finished and the sauerkraut is fresh.

Winter storage of Chinese cabbage has become a landscape in winter in Northeast China. The late autumn has passed, and the Chinese cabbage harvested in autumn, from several thousand kilograms to several hundred kilograms, is enough for a winter's consumption. Cabbage is not easy to store, so it is flooded with tanks. Sauerkraut white meat vermicelli is also the favorite of the northeast people. It's freezing outside, and the red-hot fire is filled with winter songs. Golden shredded vegetables, snow-white sliced meat, and wisps of noodles are stewed in the fire, which makes my throat sour, refreshing, scalding a pot of old wine, tasting a spoonful, and making me feel comfortable. My favorite is sauerkraut.