Sauerkraut, this pickled product has a long history and extensive distribution in my country. From the cold northeast to the warm Sichuan, from the plateau in Yunnan , the figure of sauerkraut is everywhere. It conquered countless peoples taste buds with a unique sour taste.
In ancient times, due to the restrictions of fresh-keeping technology, people can also be eaten in order to collect or cold seasons, and they invented it.Method of pickled sauerkraut.By marinating fresh vegetables with salt and other seasonings, and then putting in a closed container, it can extend the storage period of the vegetables and add a unique sour flavor.
According to historical records, sauerkraut has appeared in the Western Zhou Dynasty in my country.In "Zhou Li", there is a sentence of "The Beans of Equal, in fact, Aoi" . The "菹" here refers to sauerkraut.In the Eastern Han Dynasty, Xu Shen also explained in "Said the Words" that "菹, 酢 酢 东 东" means that sauerkraut is a fermented vegetable.In the Northern Wei Dynasty, the agronomist Jia Siyi in Qi Min Yao Shu also introduced the method of pickling sauerkrauts such as cabbage (ancient name) and other raw materials to make the production technology of sauerkrauts more mature and perfectEssence
There is also an interesting legend about the origin of sauerkraut.According to legend, when Jin Taizus bone was far away from the northern Liaoning country, in order to ensure the supply of food and grass, the concubine personally led the family members of the soldiers to transport food.Due to the dry climate of Mobei, Chinese cabbage has become an important source of water supplement for soldiers.However, during a food transport, the Liao Army was encountered.In order to protect the cabbage from being taken away by the enemy, the concubine was anxious, throwing all the cabbage into the water tank of the people, and pressed it with stones.As a result, these cabbage was fermented in the tank and turned into a unique sauerkraut.Since then, sauerkraut has become one of the foods loved by the people of the Northeast, and the concubine has also been respected as the goddess of vegetables -Butus mother.
Sauerkrauts are widely distributed in my country. Different regions have developed a variety of sauerkrauts based on local climate, soil and eating habits.
Northeast sauerkraut : Sauerkraut in the Northeast region is known for its rich raw materials and mellow taste.In the cold winter, a hot sauerkraut hot pot is the favorite of Northeast people.The production process of Northeast sauerkraut is simple, but pay attention to details. The main raw materials are Chinese cabbage. After marinating, fermentation and other processes, sauerkraut shows a unique sour taste .
Sichuan sauerkraut : Summer vegetables in Sichuan region are famous for their unique spicy taste and crispy taste.In Sichuan, sauerkraut is one of the essential ingredients on each dining table. Whether it is used to make sauerkraut fish, sauerkraut noodles, or sauerkraut fried meat , it can show its unique charm.During the production process of Sichuan sauerkraut, spices such as chili, peppercorns will be added, so that the sauerkraut is not only sour and delicious, but also spicy.
Yunnan Fuyuan Sauerkraw : Yunnan Fuyuan Sauerkraut is praised for its unique flavor and production process. Feryuan sauerkraut mainly uses local fresh vegetables as raw materials. After marinating, fermentation and other processes, it presents a unique sour flavor .In Yunnan, sauerkrauts are often used to match various meats and staple foods, becoming an indispensable delicious dish.
Pickled Northeast sauerkraut, you must not rely on salt to season and anticherably. If you want to make sauerkrauts, tender and refreshing, you need to master someTips.The following are three key steps to help you pick up delicious Northeast pickles and ensure that it can be preserved for a year without bad.
1. Pre-processing of cabbage
Choose cabbage: Choose yellow heart and tight cabbage, this way, this way, this way, thisCabbage has a better taste after marinating.Avoid choosing loose cabbage, because their marinated taste will be poor.
Dry cabbage: Take Chinese cabbage to yellow leaves, rotten leaves, clean it under the sun for 2 days until the water is dried, the cabbage becomes a babies
