What is the history of sauerkraut?

The formation history of "sauerkraut" can be traced back to the Western Zhou Dynasty thousands of years ago. According to Zhou Li, pickled cabbage is also called "mash", which means pickles or pickled vegetables. "Feeding beans is actually sunflower seeds", which is also the expression of Zhou Li sauerkraut.

There is also "Guan Liang Zi Jia": "Please reduce your salary and boil water for salt"; However, Shi Ming explains "one" more thoroughly, and "one" is also an obstacle. If it is raw, it will be blocked by cold and warm, and will not rot. "In fact, this also wrote the specific method of pickled sauerkraut.

How to eat sauerkraut:

There are many reasons for different sauerkraut, such as different ingredients, different seasonings, different production time and different production temperature.

Northeast sauerkraut, with strong sour taste, is more suitable for stewing with meat, such as classic sauerkraut white meat, attractive sauerkraut ribs and sauerkraut balls. Sauerkraut and meat blend together perfectly. Every piece of meat wants a little pickled cabbage leaf, which is greasy and delicious. Stir-frying the base oil with pepper can remove the astringency of sauerkraut. Adding vermicelli to the dish can absorb the soup and taste better.

Sauerkraut in Sichuan is mostly pickled, with bright color and crisp taste. When curing, the seasonings are mostly pickled with pepper, salt, sugar, liquor, aniseed, ginger, pepper and purified water. The color of sauerkraut is chewy, which makes people feel that it is a dish everywhere!

Moreover, there are a wide range of pickled ingredients, including white radish, cabbage, cowpea, garlic bolt, celery, tender ginger and so on. This is particularly suitable. Moreover, Sichuan kimchi is more suitable and appetizing as a side dish, and there is a unique pickled ginger and pepper. No matter what dishes add these, they can add a touch of Sichuan characteristics.