Ancient records of kimchi

The method of "salt storage" is to sprinkle salt on the cabbage, arrange it neatly, then compact it, take it out and dry it in the sun after one month, but it won't go bad after a long time, so it's called winter dish. Because pickles are not as delicious as fresh vegetables, in the Qing Dynasty, this kind of pickles gradually developed into sauerkraut, which is also a way to keep fresh. Xie Yong's "Mixed-flavor Northern Pickled Sauerkraut" records the production method of pickled vegetables: "Pickled vegetables are put into the altar at the beginning of the cold month, the juice is removed, and the soup is boiled". Pickled vegetables, that is, cabbage, are soaked in light salt water in winter and sour in January, which is similar to the method of making leeks in the south. The northern yellow-bud cabbage is fat and pickled into sauerkraut, which has a unique flavor, especially when it is used in mutton soup. The method of making sauerkraut here is basically the same as today, that is, "sauerkraut mutton soup".