Which do you prefer pickles or sauerkraut?

I like sauerkraut the most, especially capers and turnips. Usually, when I don't have time to buy vegetables and stir-fry, I will cut some sauerkraut, fry an egg, and then you can eat a meal. Save time and effort, the key is that sauerkraut is appetizing, and you can eat a lot of it every time.

These two I like to eat sauerkraut more, after all, I love sauerkraut pork stewed vermicelli, and I enjoy eating them.

The difference between pickles and sauerkraut is that pickles will be saltier and sauerkraut will be crispier. In terms of taste, I prefer a lighter taste. On the palate, I prefer a crisp feel. So, I prefer sauerkraut.

Can I choose neither?

It is common sense that pickled foods are easy to cause cancer, and everyone is advised not to eat them anymore. The desire of the tongue and the use of health to pay for this account are not cost-effective.

It's also good to mix fresh vegetables cold instead of pickles.

I like to eat pickles the most, among which dried plum cabbage is pickles. Every summer, when you can't eat anything, the fried meat with dried plum vegetables is particularly delicious, and it can be eaten with rice.

I prefer pickles and sauerkraut, but my mother told me not to eat too much of these two things, otherwise it will really hurt my body.

I remember the dried plum vegetables I ate at my grandmother's house when I was a child, and now I can't eat it, this taste has always been in my mind, although my mother will also make this dish for us, but it is not that taste anymore, I miss my grandmother.

Sauerkraut, our Guizhou people's love for sauerkraut is not an ordinary obsession, we will make a lot of it every year.

Cabbage, cabbage, various bitter herbs, and radishes are all raw materials, and I like to eat shredded radish the most, and I eat several bowls alone.

I like sauerkraut the most, especially the sauerkraut in the sauerkraut fish, which is not only delicious to make sauerkraut fish, but also very delicious when made into sauerkraut and shredded pork noodles.

Speaking of sauerkraut, many people must like to eat it very much, because it is sour and appetizing, rich and crispy to eat, and can also be made into a variety of delicious dishes, such as sauerkraut fish, sauerkraut beef, etc. But in fact, sauerkraut is a very common and traditional food in our country. Pickled sauerkraut also has a very many years of history.

So what is the origin of pickled cabbage? Next, let's take you to find out!

1. The history of pickled cabbage recorded in ancient books such as "Zhou Li" has been recorded as early as in "Zhou Li", "the bean of feeding, in fact, sunflower saught", in which sauerkraut is the meaning of sauerkraut. The method of making sauerkraut is also recorded in the "Interpretation of the Name", which points out that raw cabbage must be used in the production of sauerkraut, and then pickled in a place isolated from cold and heat, so that the taste of the production will be better. It can be seen that the origin of pickled cabbage can be traced back to a long time ago, and it can be regarded as one of our traditional cuisines.

Second, the customs of northerners pickled sauerkraut In ancient times, northerners pickled sauerkraut generally chose to end in autumn and when winter was about to begin, because this time period was a great harvest of vegetables in the north, so they chose to pickle some of the vegetables in the harvest, so that the people could eat fresh vegetables in the cold winter. With the development of time, pickled cabbage has gradually become a custom of northerners, and it has also become one of the representative cuisines of northerners.

3. The production method is always the same There are actually many types of sauerkraut now, but they are all slowly evolved from the earliest sauerkraut, so the production method is always the same. However, pickled sauerkraut is a pickled food after all, which contains certain carcinogens, so although sauerkraut is delicious, it also needs to be eaten in moderation and should not be eaten in excess.

Mainly in the Northeast, because the weather in the Northeast is relatively cold, they can only prevent freezing by pickling sauerkraut, and they can also survive the whole winter.

History of sauerkraut**.

1. The origin history of "sauerkraut" 1Sauerkraut recorded in ancient books The history of the formation of "sauerkraut" can be traced back to the Western Zhou Dynasty thousands of years ago. According to the "Zhou Li", sauerkraut is also known as "sauerkraut ", and the meaning of this word is sauerkraut or pickled vegetables.

The beans of feeding, in fact, are sunflowers", which is also the expression of sauerkraut in "Zhou Li". There is also in "Pipe: Light and Heavy Armor": "Please cut the salary, boil the water for salt"; And in "Interpretation of Names", yes.

It is because the winter in the Northeast is particularly cold, and there is no way to preserve many vegetables, so they can only preserve the vegetables by pickling sauerkraut, so that they can eat delicious dishes in winter.

Sauerkraut was chosen to preserve vegetables in this way a long time ago, so slowly this aspect was also transformed for people, and slowly there was our current pickled cabbage, and it has become a must-have food for every family.

Due to the particularly cold weather in the Northeast, it is necessary to store some vegetables at this time, but this cabbage is very difficult to store in winter, and people at this time thought of using it to pickle it for a while.

Sauerkraut is pickled with cabbage.

Production process: choose vegetables.

After the cabbage harvest in the beginning of winter, choose the Chinese cabbage without insects, no disease, no rot, it is best to choose a larger and relatively small one can be used for caulking, use a kitchen knife to remove the cabbage root and wilted yellow cabbage leaves and the old cabbage with the skin, otherwise it is easy to spoil, and then the selected cabbage will be dried outdoors for 3.5 days, and the appearance of the cabbage can be wilted.

The over-dried sauerkraut will not be brittle after pickling, while the over-dried Chinese cabbage that is too fresh is not easy to stack, and it is easy to break and break in the process of placing it firmly.

Processing. Under normal circumstances, dried cabbage can be directly fed into the tank without any processing.

If you like to be clean and have the conditions to choose cooked pickles, put the Chinese cabbage in boiling water for a while, usually about two or three seconds, and the vegetables outside will wilt and turn green, so don't blanch too much. But be sure to ensure that the whole cabbage is scalded, and then wash the cabbage early to control drying, so dry that you can't squeeze out the water by grabbing it with your hands.

into the tank. The container is cleaned and guaranteed to be oil-free. When placed, it is necessary to put it upside down layer by layer, the more each layer can be placed, the better, there is no requirement for the direction of the order, and they have a better way to place it, only to eliminate the tightness of each layer, the tighter the better, but it is not allowed to be placed vertically.

Sprinkle a layer of salt on each layer, don't sprinkle it very thickly, sprinkle two or three handfuls of salt evenly, and repeat this step until the whole vat is full. After that, the blanched stone is pressed against the cabbage in the center of the jar.

There is no hard requirement for the choice of stone to depend on the size of the container, the main purpose is to prevent the pickled and shrunken cabbage from floating up, the stone is not too big but it is best to be wide enough and flat enough, to ensure that it will not float up after adding water.

Add water. The sauerkraut tank that has been placed does not need to be filled with water immediately, and then add water to fill up after the cabbage itself will come out of the tank for three days.

Pickled. Pickled sauerkraut can be pickled raw or cooked, the raw pickled fermentation speed is slower, and the pickled soup is turbid and yellow, while the pickled soup is relatively clean and bright, the fermentation speed is faster, and there is no difference in the rest, but the cooked pickling is inexperienced and easy to rot, so it is recommended to pickle raw. Generally, you can eat it for about 50 days of raw pickling, and about 30 days for cooked pickling, pickled cabbage is not afraid of low temperature, as long as you ensure that the place is not frozen, the temperature is a little cool, but you must ensure that it is not exposed to the sun.

The dish used for pickling sauerkraut is mustard greens, and you can go directly to the vegetable market to buy fresh mustard greens.

Then deal with the mustard greens, after buying fresh mustard greens, we clean the mustard greens with clean water, there will be a lot of sediment when cutting vegetables, be sure to clean them, put them on a plate after cleaning them, drain the water, and put them outside to dry, after drying in the sun, the mustard greens will be gone, so it doesn't look good, but it can make the sauerkraut particularly crisp, and the storage time will be longer.

Then there's the hot mustard greens. Pour an appropriate amount of water into the pot, wait for the water in the pot to boil, and then put the mustard greens into the pot to scald, the time of scalding mustard can not be too long, you can observe whether it has been broken, as long as it takes dozens of seconds to cut off the fire.

Blanched mustard greens are packed in a large basin, make sure that the inside of the plate is clean, no water, no oil, you can clean the basin in advance, scald it with hot water, and then put the mustard greens in the basin. Do not pour out the water of blanching mustard greens, add an appropriate amount of salt, generally add three spoons of salt, and the specific amount should be determined according to the amount of mustard greens.

Finally, pickle mustard greens, add salt to the water to cool, pour the water into the basin, to be able to not pass the mustard greens, here to pay attention to a point, the water must be cooled before it can be poured into the basin, otherwise the water is not cooled directly into the basin, which will make the mustard rotten, which will affect the taste and appearance.

Press a ** on the surface of the mustard greens, so that the mustard greens can be completely soaked in water, not in contact with the air, put it in a cool place, wait for three days, and you will find that the delicious sauerkraut has been made.

The vegetables used for pickled sauerkraut vary from region to region, for example, in the Northeast, Chinese cabbage or cabbage is generally used. In other areas, it is usually mustard greens, or snow mushrooms. There are other varieties of vegetables, but they are generally Chinese cabbage, mustard greens, and mushrooms.

1. In the eastern part of North China and Liaoning, Jilin, Heilongjiang and other places in the northeast, there is a custom of pickling cabbage with cabbage every winter. Sauerkraut pickled with cabbage is nutritious, sour, and delicious, and is a delicacy that people love to eat in winter.

2. Sichuan-style pickled cabbage is made of water mustard greens.

Sichuan sauerkraut, also known as pickled cabbage.

Remarks added: There are many vegetables that can be thrown into the jar to make kimchi in Sichuan all year round, such as: spring onions, greens, garlic sprouts, summer cowpeas, green beans, pumpkin, autumn taro, radish, winter croissants, son vegetables, cabbage and so on.

3, Guizhou sauerkraut.

Main raw materials. White radish, greens, white radish seedlings.

I'm from the Northeast, and sauerkraut is generally cabbage. Or pickled with baotou vegetables.

Chinese cabbage, cabbage, greens, mustard greens, can all be pickled with sauerkraut.

Sauerkraut is made by pickling with radish and radish leaves.

How do you pickle sauerkraut so that it doesn't rot? Detailed steps for making pickled cabbage.

1. Sauerkraut is a kind of kimchi that exists in some regions of China and Germany, and was called sauerkraut in ancient times. The original intention of making sauerkraut was to extend the shelf life of vegetables. The Northern Wei Dynasty's "Qi Min Yaoshu" details in detail the various methods used by the ancients to pickle sauerkraut with cabbage and other raw materials;

2. Pickled vegetables are preserved by adding salt and other ingredients, which can prevent the growth of harmful microorganisms and prolong the storage period of food. The processing method of pickles is simple, low cost, easy to preserve, and the product has a unique color, aroma and taste, which cannot be replaced by other processed products. The processing technology of pickled vegetables is different from that of sauerkraut.

The dishes used in sauerkraut are different in different places, and the eastern part of North China and Liaoning, Jilin, Heilongjiang and other places in the northeast are pickled with cabbage; Sichuan-style pickled cabbage is made of water mustard greens; Guizhou sauerkraut uses white radish, green cabbage, and white radish seedlings.

Sauerkraut is mainly found in Northeast China and Germany, and is also found in Southwest China. In ancient times, it was called 菹 (zū), and it has its great name in the "Zhou Li". The Northern Wei Dynasty's "Qi Min Yaoshu" is a detailed introduction to the various methods used by our ancestors to pickle sauerkraut with cabbage (ancient name woad) and other raw materials.

The original intention of making sauerkraut was to extend the shelf life of vegetables. In the "Book of Songs" there is a description of "Zhongtian has a lu, there is a melon in the territory, it is a peel is a gourd, and the emperor of the ancestor is dedicated", according to the Eastern Han Dynasty Xu Shen's "Shuowen Jie Zi" explained: "The one who pickles the cabbage, the sauerkraut is also", that is, similar to the current sauerkraut, it can be seen that the history of Chinese sauerkraut is quite long.

Sauerkraut can be an appetizer in our diet, a side dish, or a seasoning to make dishes, which can be divided into Northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, German sauerkraut, etc., and the taste and style of sauerkraut in different regions are also different.

Marinate an appropriate amount of sauerkraut, rinse it with water, chop it, squeeze out the water, put it in the meat filling, add cooking oil, salt and chopped green onions, stir it well, start making dumplings, ensure that it is delicious, first rinse the sauerkraut jar, repair the cabbage and remove the old leaves. Wash it and put it in a vegetable jar, the tighter the better. Fill a layer of cabbage and remove a layer of pickled salty salt bought in the supermarket, and fill it layer by layer with suitable stones to prevent the cabbage from drifting up and perishable after adding water, and the weather should not be too hot when pickling sauerkraut, generally around mid-October.

In too hot weather, sauerkraut is prone to heat and rot. The optimal temperature is 2-8. At this temperature, the dish is not easy to rot and is crispy.

Sauerkraut pickled with leaves generally does not need to be put in sour water, and they are slowly fermented and sour by salting and causing a small amount of water to emerge from themselves. They tend to pickle and become sour longer than blistered sauerkraut, generally at least 1 month, and the longer the more mellow and fragrant, after filling with cabbage, take a stone to press on it, to prevent the tank from adding water, the cabbage floats up, so that the cabbage that does not stick to the water is easy to rot, after three or four days add water to the tank, you can eat it after a month, so that the pickled sauerkraut, white, crisp, not rotten, must remove the old gang and roots, wash the cabbage thoroughly. To prepare pickled cabbage, be sure not to use a very plump core, there is.

Seven or eight points or so is the best for the core. In order to achieve better results during the curing process.

There are two cases of pickled cabbage <>, one is to use a large pickle jar. You can soak more than 20 catties, and that kind will be eaten for several months. The second is to use a small kimchi jar to soak and only eat for about 1 week.

There are some differences between these two brewing methods. Let's talk about clubbing with a large kimchi jar first. Then don't worry about pouring water into it for seven days, don't pay attention to the bucket must not bring oily vegetables will rot, put a bag of sauerkraut fresh in a hundred catties of cabbage, press it with a stone after the water is submerged in the cabbage, and you can eat it in about a month.

The second is that the method is different, the north is very simple and basically no other spices are added, while the south will add many kinds of spices, especially peppers.