Sauerkraut with crunchy appetizers, the taste is smooth and loved by the northeast people, the pickling of sauerkraut is a delicate and complex work, every autumn cabbage harvest season, the heart full of cabbage qi root cut down and dried in the sun for three or five days, in order to remove most of the water in the cabbage, so that the brittle cabbage state becomes soft. After the dried cabbage is peeled off, the remaining fresh green leaves of the cabbage are cleaned in warm water, and then it can be directly loaded into the tank and pickled into sauerkraut. After filling a layer of cabbage in the jar with a handful of salt and several layers of cabbage, in order to effectively use the space, you can spread a cloth bag on the cabbage, and people can step on the cabbage to make the cabbage in the tank solid. After a jar of cabbage is filled with a flat mouth, two layers must be installed higher than the rim of the cylinder to prepare the cabbage tank. After the cabbage yard is finished, press a stone on the cabbage, fill the jar with the right amount of water, and put it in a suitable temperature space, and the sauerkraut will be successfully pickled.
Successful pickled sauerkraut is not the same as edible sauerkraut. It takes about a month for sauerkraut to go from pickled to edible. If eaten within one month of pickling, one of the sauerkraut may not be sour, and the nitrite in the sauerkraut is not completely converted to lactic acid and is harmful to the human body.
Generally, the season when sauerkraut is edible in rural areas, it is exactly the time when the rural pigs are slaughtered, cut a large pot of sauerkraut, wash it with water, put it in a large pot, add water, put a few pieces of pork belly, put onions, ginger, garlic, peppercorns, large ingredients, salt, MSG, thirteen spices and other condiments, boil the pot on high heat, when the water is half open, put in the filled pig blood intestines and blood clots, cover the pot lid and simmer slowly with a high heat, stab the blood intestines with a sewing needle every once in a while, observe the maturity of the blood intestines, when the blood intestines are cooked, the whole pot of dishes will be stewed, Fish out the pork belly cut into slices and then put into the pot, after fishing blood sausage, the sauerkraut in the pot is braised sauerkraut, sauerkraut absorbs the greasy in the meat, so that the pork belly is not greasy, blood clots and pork belly absorb too much acid gas from sauerkraut, making sauerkraut more sour. After a long time of stewing, the aroma of the condiments and the aroma of the meat are gathered into the sauerkraut, and a bite of sauerkraut is placed in the mouth, and the sour aroma is overflowing in an instant. Pork and blood sausages are tired of eating, eat a bite of braised sauerkraut, crisp and sour braised sauerkraut can immediately relieve the greasy feeling of meat, drink a few sips of braised sauerkraut soup can also alleviate the discomfort of drunkenness.
When we kill pigs in the northeast countryside, our neighbors and relatives and friends will be invited to eat pork, called eating pork, pork is not much to eat, the bottom of the goods is indeed braised sauerkraut, often prepared enough, sauerkraut is still not enough. Some people who have not come to eat pork do not want pork, but they want a plate of braised sauerkraut to try.
Braised sauerkraut is not afraid of leftovers, the more stewed the better, braised sauerkraut has become a major feature of the northeast, it has become a famous dish on the table in the northeast winter.