As one of the three most famous fermented vegetable dishes in the world, sauerkraut naturally possesses its unique charm.There are many different types of sauerkraut in China, with some of the most popular including:Sichuan Pickled Cabbageand Northeast Sauerkraut.In Northeast China, most people start making traditional sauerkraut in October, and this method of making Northeast sauerkraut has been passed down through generations.Easy Northeast Sauerkraut RecipeIngredients:3 pounds of white cabbage, 1 package of lactic acid bacteria, 1800ml of cold water, 3 tablespoons of salt, 6 tablespoons of sugar.

Instructions:

1. Wash the cabbage, cut it into four pieces, blanch in boiling water for about 1 minute, and then cool;2. In a bowl, mix sugar, salt, lactic acid bacteria, and water;

3. Place the cabbage in a sauerkraut container, pour in the mixed fermentation juice, press firmly, and cover it, then start the fermentation process and wait for it to complete.

Tips:

Adding lactic acid bacteria can shorten the fermentation time.

Traditional Northeast Sauerkraut Making Method

Ingredients:

Cabbage, salt, water.

Instructions:

1. Remove the outer leaves of the cabbage, then wash and dry it;

2. Clean and dry a large pickling container, then sprinkle salt inside, and place the cabbage in the container;

3. Sprinkle salt after the first layer is filled, then press down with a heavy object;

4. Wait for about 8 hours, then add water to cover the cabbage and press it with a heavy object for about 1 month.

Tips:

The entire process should not involve oil, as this can cause spoilage.

About Northeast Sauerkraut

1. The fermentation container can be made of a water tank or plastic bucket, not metal;

2. The entire process should not involve any oil, otherwise the cabbage will rot;

3. The ideal fermentation temperature is 5 to 10 degrees Celsius, which usually takes about 1 month;

4. Nitrate levels are highest between 1 week and 20 days, so it is best to eat it after 1 month.

Northeast Sauerkraut Nutrition and Precautions

Sauerkraut contains various lactic acid bacteria, which are beneficial for the body and help with digestion.

However, it should not be consumed in large quantities for a long period. Also, sauerkraut that has spoiled or has been stored for too short a time should not be eaten.

Nitrates are present in sauerkraut for up to 1 week to 20 days, so it is best to eat it after a month.

Nutrients and precautions of Northeast sauerkraut

Sauerkraut contains various lactic acid bacteria, which are beneficial bacteria that are good for the human body and help with digestion.However, it cannot be eaten in large quantities for a long time, and sauerkraut that has spoiled or has been soaked for too short a time should not be eaten.