The difference between northeast Chinese sauerkraut and Sichuan Chinese sauerkraut

Northeast sauerkraut is a typical food in Northeast China. Pickled with rich local Chinese cabbage, it has a strong northeast characteristic. Every autumn, when Chinese cabbage is on the market, people who like pickled cabbage will buy a lot of Chinese cabbage to pickle pickled cabbage at home. The sauerkraut in Northeast China is fermented and pickled by lactic acid bacteria. Long curing time, moderate acidity and crisp taste. With ribs, pork belly, vermicelli and other ingredients, a series of classic northeast dishes are made, which is an indispensable main course on people's table in winter. As the saying goes, "There is no Northeast without sauerkraut". "Cui Hua, serve sauerkraut". How many people are familiar with northeast sauerkraut because of this sentence? In the eyes of the northeast people, sauerkraut is not only a dish on the table, but also a strong hometown flavor, which is an indelible and unforgettable feeling.

Sichuan sauerkraut is also called pickled sauerkraut. The taste is salty and sour, crisp, bright in color, fragrant, appetizing and hangover-relieving, suitable for all ages. It is a regular side dish for home life. If the northeast sauerkraut is compared to a lady, then Sichuan sauerkraut is a small jasper. There is a sense of cleverness in playfulness. Brewing Sichuan food is not limited to one ingredient. Vegetables suitable for kimchi can be thrown in the pickle jar all year round, such as green celery, tender garlic, onion, fennel, red pepper, tender ginger, small pepper, green pepper and bitter gourd. The richness of ingredients is unimaginable. The pickling of Sichuan sauerkraut also pays attention to soaking brine with pickled salt produced in Sichuan. With this soaking salt water, the sour and refreshing taste can be guaranteed! Although Sichuan sauerkraut is not the main course on the table, it always makes people feel something is missing without it. While the big meal enriches our taste buds, Sichuan cuisine makes the finishing touch.

From the appearance, the northeast pickled cabbage is pale yellow, and the Sichuan pickled cabbage is darker. From the taste point of view, northeast sauerkraut is closer to the taste of vegetables, with obvious acidity, while Sichuan sauerkraut is salty and crisp. The northeast sauerkraut takes a long time, while the Sichuan sauerkraut takes a short time, and it can be eaten in two or three days.