What is the list of kimchi in Northeast China?

"Sister Li, how many cabbages did your family buy?" "My family bought 400 Jin of cabbage, 100 Jin of radish." "Did your family hang radishes?" These are the enduring topics of Northeast Aunt. A few days ago, watching an aunt buy hundreds of pounds of cabbage became a hot spot. In the northeast, this is not a thing! I remember when I was a child, every autumn, there were carriages carrying autumn vegetables all over the street. Cabbage costs a few cents a catty, and 200 jins of cabbage can be delivered to my door. I saw another joke yesterday. Whether you are Mercedes-Benz, BMW, Land Rover or Buick, you have to pull out cabbage and radish for your mother these days.

If you don't save some green onions, radishes, mustard greens, wild vegetables, Chinese cabbage, sweet potatoes and potatoes in the autumn in the rural areas of Northeast China, I'm afraid there will be no food this winter. The countryside is very big, and everyone has a barn to store autumn vegetables. People in the town will also find a suitable room to store autumn vegetables. City people have not given up buying autumn vegetables. Use the balcony corridor to save some cabbage. If anyone in the city has a small barn, today's young people, every time it's time to hoard autumn vegetables, have several kinds of autumn vegetables.

Common autumn dishes are Chinese cabbage, green onions and radishes, which are very simple and delicious. Chinese cabbage is pickled cabbage, and ingenious aunts will pickle other pickles in advance, including potherb mustard, mustard knot and water chestnut. At that time, the vegetable dehydration technology in rural areas in Northeast China was also perfect, such as dried radish, dried bean curd and dried sweet potato. Chinese cabbage and green onions are very common. Today, I would like to introduce some other autumn dishes to you. (Shenyang is about a few cents a catty)

Radish is divided into green radish, white radish and carrot, and green radish is most suitable for pickling autumn vegetables. Shred (finger thickness), sprinkle salt powder on radish strips and knead until soft. Salt is the simplest and most effective preservative in pickle processing, because most harmful bacteria are difficult to survive in high concentration salt.

Remove the excess water from the pickled radish and spread it out in the sun to dry. It takes about three or two days in this crisp autumn season. The radish in autumn is the best. The dried radish baked this season tastes different. It tastes particularly mellow and never tires of eating. Every year, 20 kilograms of green radish should be pickled and dried, which is an essential refreshing pickle on the table.

Mustard pimples are flat, not quite the same as radishes. Cut all the processed mustard bumps and put them in a big clean basin. Sprinkle salt and mix well for four or five days. Marinate them until the mustard bumps come out of the water, and then put them in a pickle jar. Then, fill the jar with clean water and press a heavy object. Pickled mustard tuber is different from pickled cabbage, so you should put more salt, soak it in water when you eat it, and remove the excess salty taste. When I was a child, I thought pickles were especially salty. Some people say that eating too much salt is hot in the northeast. Mustard is similar to green radish and tastes slightly spicy. After pickling, it is a pickled vegetable with crisp and refreshing taste. The most prominent feature of shredded mustard is greasy, and of course, fried shredded pork is also delicious. In fact, it is a bit like mustard tuber, which is a kind of mustard tuber and belongs to Brassica of Cruciferae. Its raw material should be called green vegetable head, and its scientific name is "stem tumor mustard", which is one of the three varieties of stem tumor mustard.

Pie and Isatis indigotica have similar names, but they are not a kind of food. Isatis indigotica is a variety of radish, and its appearance is similar to radish. Like cabbage, kohlrabi is a variety of cabbage, an annual or biennial herb that can form fleshy stems. Compared with Chinese cabbage, its edible parts are different, one is leaves, the other is bulbs, and the pickling of kohlrabi is very simple. Wash kohlrabi and marinate with salt.