After the frost，Every household is busy pickling sauerkraut，Carefully prepare this unique delicacy for winter。

My memory of pickled sauerkraut is particularly clear。Remember every frost，At home, we always stock up on plenty of vegetables、Shapely Chinese cabbage，Then cut off the roots，Remove old gangs and dead leaves，Put them neatly under the window or in the yard to dry for a few days。The cabbage in the sun is as green as emerald，With a light fragrance。

Four or five days later，M88 Online Live CasinoStarting to pickle sauerkraut。I am responsible for lighting the fire，Get started，Sit in front of the stove and light up the stove。Wait until a large pot of water boils，Mom put the Chinese cabbage in hot water and boiled it slightly，Then quickly take it out and rinse it with cold water，Place the pile on the wooden board set up in advance to control water and dry。

It’s time to code the cylinder，Dad first sprinkle a layer of large grains of salt on the bottom of the tank，Then turn the cabbage root side outward、Page the leaves in a circle，Then sprinkle another layer of salt，Add another layer of cabbage，One by one，No gaps。After coding the cabbage，Cover with vegetable leaves，Place a large clean stone on the top of the tank，Fill with water，Put it in the corner of the kitchen，Let time make the fortune。

The day of the sauerkraut full moon，Mom fished out two sauerkraut from the ice-covered jar，Her hands were red from the cold，Hissingly，Put the green through the yellow、The yellow and white pickled cabbage leaves were soaked with water，Put it in the basin。She peeled off the vegetable leaves layer m88 reviewby layer，Place it on the cutting board in an orderly manner，Use a sharpened kitchen knife，Cut the sauerkraut into shreds rhythmically，The air is filled with a light sour flavor。

At this time，Dad came into the house with fresh pork in his hand，My brother and I know，Today my mother is going to make stewed pork and sauerkraut。In memory，Mom’s beautiful move of adding sauerkraut into the pot，Lift the lid with your left hand，The right hand shakes the pickled cabbage ball，Sauerkraut shreds are scattered in the big pot with water splashing。The rice is cooked，The whole family sits cross-legged on the Kang，Sitting around the table，Eating the freshly cooked pork stew with sauerkraut，Not to mention how happy I am！

The winter in northern Shaanxi is cold and long，Sauerkraut has accompanied us through winter after winter。Although times are changing，People’s tastes are changing，But what remains unchanged is the hometown people’s love for sauerkraut，This love has been embedded in the bone marrow、deeply rooted、Deeper with time。(Zhang Shengnan, Hanjiawan Coal Company)