Why every family in the Northeast has to pickle sauerkraut in large and small jars?

Sauerkraut is a representative food reflecting the characteristics of the Northeast regional food culture. Sauerkraut is the favorite of the Northeasterners, who can't live without it like a fish can't live without water. If you can turn back the clock twenty years, the end of autumn and early winter in the northern cities "storage of autumn vegetables, pickles" is once the national mobilization, is the most living atmosphere of the year, but also over the years in the northern cities of a unique landscape. In winter, through the ice ballast from the tank to take vegetables frozen red hands, hissing haha into the house, a smell of the yellow-white vegetables, cool a strange fragrance, authentic, refreshing, that is, this flavor! And now in the city, pickled pickles have been very rare, this more than ten years ago, the national "movement", is facing the loss of the dismal situation. However, although young people due to the accelerated pace of work, has no longer learn to pickle skills, but they and their fathers and brothers, still love to eat sauerkraut, generation after generation in the heart of the complex, the stomach enzyme, not a gale of wind, will blow off. Especially in 2001 with the phrase "Cuihua, on the sauerkraut" lyrics, drenched in black earth soil unique Qin acid, with the Northeast's rugged breath and flavor, Northeast sauerkraut is known throughout the country, nowadays the Northeast, needless to say, all over the country there are sauerkraut aroma of thousands of homes, the grace of ten thousand households.

Northeasterners eat sauerkraut has four kinds of food: one is stewed, that is, boiled white meat; two is fried, that is, impregnated vegetable powder; three is wrapped in dumplings, that is, sauerkraut dumplings; four is eaten raw, that is, sauerkraut core, if there is no sauerkraut do not know how to get through the winter in the Northeast people. In the Northeast where the feast, where to invite people to eat, whether in restaurants or home are inseparable from the sauerkraut. Some people say that leaving the sauerkraut, it is not its northeastern dishes, can not entertain guests. See the location of sauerkraut in the minds of northeasterners. In recent years, with the rise of the sauerkraut processing industry, the use of vacuum packaging technology to extend the shelf life of sauerkraut, so that sauerkraut can only be eaten in winter by the original development of the four seasons can be eaten, but also increased such as baked, shabu-shabu, cold, sauerkraut, meat rolls, stewed fish, stewed geese, and other new ways to eat. And through the application of dehydrated sauerkraut powder, decompression concentration of sauerkraut dip, the development of a number of sauerkraut flavored convenience foods, so that sauerkraut, this ancient food has taken on a new lease of life.