kang xu

We generally choose the ingredients are to choose fresh, but will have the better it tastes especially exist, so that the corner of sauerkraut cylinder to tell us about the next time stories. We do not know the first by fermentation of fresh vegetables to change the flavor of the Who, but the new taste of this lactic conquered countless diners may even housewives all over the world know how to make sauerkraut a. In fact, we can say that sauerkraut is a time and nature with cooking delicious, because people can not control the taste of sauerkraut, bar vegetables into the cylinder in all the rest of you are handed a time with nature.

In northern China, the most common cabbage sauerkraut made, such as fresh clan spicy, cabbage and Northeast sauerkraut, pickled cabbage taste becomes brittle-ductile, showing translucent texture, fragrant smell of acid. From the wok, under heavy Fry, or pork with cooking are simple and plain but people aftertaste cuisine. Acidizing fat greasy, sauerkraut and more oily grease letting sauerkraut Hong mild, the two complement each other, cooperate happily.

In Sichuan, with a large mustard pickled into sauerkraut, followed by the birth of a dish - pickled fish. Very magical combination of sauerkraut and fish, sour concentrated without stimulation, but it has to make fish more delicious, not to mention that the bottom of the bowl of soup, infinite taste.

In China, agreed to go to the map southwest direction, you will find people making sauerkraut will have their own characteristics, in addition to the more common white sauerkraut (sour cabbage), green pickled (acid mustard), there Suansun, sour radish acid beans, sour papaya variety of sauerkraut, a wide variety. bag factory With these delicacies made of sauerkraut, more numerous, the most important thing is that they have brought with strong local characteristics, delicious outside is still very interesting.