What is the existence of sauerkraut in the north?

"Pickled" method, is the use of salt sprinkled on the cabbage, put it in a neat arrangement, and then pressed tightly, a month after the fish out of the sun, can be a long time to put not bad, called winter vegetables. Because the dried pickles are not as good as fresh vegetables, to the Qing Dynasty, this pickle gradually developed into sauerkraut, is also a way to keep fresh. Xie Yong's "food tastes miscellaneous Wing - northern flavor pickles" recorded the pickle system: "the beginning of the cold month to take salt vegetables into the jar, remove the juice, into the boiling broth cooked". Pickled cabbage that cabbage in winter to light brine soaked, January and sour, and the South for yellow leek method is slightly the same. And the northern yellow buds of cabbage fat, pickled into sauerkraut, the flavor is absolutely winning, into the goat soup is particularly good. Here said sauerkraut method is basically the same as today, "into the yokozuna" that is "blanch lamb sauerkraut".

Sauerkraut, mainly in northeastern China and Germany, southwest China also exists. Anciently known as mince (zū), "Zhouli" in its big name. The Northern Wei Dynasty's "Qimin Yaojutsu" (齐民要术) describes in detail the many ways in which our ancestors pickled sauerkraut with cabbage (woad) and other ingredients.

The original purpose of making sauerkraut was to prolong the preservation period of vegetables. In the Book of Songs, there is a description of "there is a hut in the middle field, there is a melon in the border field, it is peeled and minced, and it is offered to the emperor's ancestor", and according to Xu Shen's "Shuo Wen Jie Zi" in the Eastern Han Dynasty, "minced vegetables are also pickled", which is similar to sauerkraut nowadays, so we can see that the history of sauerkraut is quite long in China.

Sauerkraut in our diet can be appetizers, dishes, can also be used as a seasoning to make dishes, can be divided into the Northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, German sauerkraut, etc., different regions of the sauerkraut taste style is not the same. The common people often say "sauerkraut" generally refers to all kinds of sauerkraut made of all green vegetables or cabbage, the general term.

Sauerkraut is made through a multi-step process that involves removing dead leaves from the outside, washing them, soaking them in boiling water, putting them in an altar to ferment, and eating them after a week.

Sauerkraut was made by the Chinese people through their continuous life experience and experience, and was introduced to the Korean Peninsula in the Ming Dynasty.