Are you going to pickle sauerkraut at home today?

When Li Zhongxin, who was about to go out, heard what his grandma said, a black line appeared on his forehead.

Thinking that today's weather is very good, it's a good time to pickle pickled vegetables, and Li Zhongxin couldn't let his great-grandmother and great-grandfather do this at such an old age, so he decided to cancel the trip to Zhubantun and bite the bullet and agreed with his wife.

Grandma, stay at home and help pickle the sauerkraut.

In the homes of Northeastern people, there are two essential things, one is a large sauerkraut jar, and the other is a big stone for pickling sauerkraut.

Regardless of whether they are rich or poor, every household in the Northeast will make a large vat of sauerkraut in the winter. From the full moon of sauerkraut (counting from the day when the sauerkraut is accumulated, the cabbage will become edible sauerkraut after thirty days of fermentation).

) until about May of the next year.

Every autumn harvest time, whether in urban or rural areas, regardless of cadres and workers, poor or rich, every household will buy hundreds or even thousands of catties of Chinese cabbage.

The best parts of these Chinese cabbages are reserved for making sauerkraut, and the rest of the cabbages will be placed in vegetable cellars (Northeasterners usually dig a vegetable cellar in their yard to store cabbage, potatoes, and radish. The vegetable cellar is warm in winter and cool in summer.

, is the best tool for storing vegetables when there is no refrigerator in the Northeast) and is the most important dish in winter.

After Chinese cabbage came in large quantities, Li Zhongxin's great-grandmother would come to the door every morning and hang around the cabbage cart, looking at the cabbage and asking about the price.

If the price of cabbage is low and the cabbage core is full, Tai Lao will buy it directly.

At that time, cabbage sellers used large carriages and tractors to transport cabbage, and the steelyards were all capable of weighing more than 100 kilograms at a time.

After every hundred kilograms are weighed, the farmer selling vegetables will put the vegetables into a square bag made of a sack. Two people, holding a stick on their shoulders, will pick up the cabbages and deliver them to the store.

In the yard of the cabbage buyer, if it is far away from the cart selling vegetables, they will carry two hundred kilograms at a time to save themselves an extra trip. At this time, almost every household will buy hundreds of kilograms of cabbage.

For families with a large number of people, they can even buy thousands of kilograms of cabbage at a time. The main food in winter is cabbage. If you don't buy more at this time, you will not be able to buy vegetables when the winter is freezing and snowy.

Li Zhongxin helps his great-grandmother He Shuqing to pickle sauerkraut almost every year at this time. Although he is not big and not very strong, he is still quite capable of carrying cabbage and doing what he can.

Li Zhongxin's great-grandfather and great-grandfather make the sauerkraut by themselves every year, and they don't need help from others.

According to the two of them, the family pickles the same flavor of sauerkraut. They have been pickling their own sauerkraut for decades, and the taste has not changed. It has always been the best-tasting sauerkraut nearby. Pickled sauerkraut must not be borrowed from others.

Wang Xiutai, the great-grandfather, was responsible for cleaning the large vats and stones used for pickling sauerkraut with water, while Li Zhongxin held a cutting board aside, cut off the roots of Chinese cabbage that had been exposed to the sun for several days, and put the wilted cabbage on the grill.

Tear off the damaged leaves.

Why do you say tear it off!

This is because as long as the cabbage is not bad, it can be pickled in a sauerkraut vat. Although few people eat the sauerkraut after it has been pickled, this kind of old cabbage can make the heart of the sauerkraut better.

tastes better.

The collected cabbages also need to be rinsed with clean water. After rinsing, place the cabbages head-to-head tightly and stack them layer by layer.

When each layer is stacked, sprinkle the cabbage evenly with large grains of salt supplied by the grain store, and stack the cabbage until it is one layer above the sauerkraut tank.

After placing the cleaned large stones on top, wait for about two hours, and then pour water into them.

During the process of pickling sauerkraut, people's hands should not be stained with oil. If they are stained with oil, a chemical reaction will occur and a tank of sauerkraut will rot.

Make a note of the day you pickled the sauerkraut. After one month, which is thirty days, you can eat the first wave of sauerkraut.

Seeing the two old men finishing pickling the sauerkraut with happy smiles on their faces, Li Zhongxin's mood gradually improved.

After pickling the sauerkraut, Li Zhongxin, a foodie, immediately thought of pork belly stewed with sauerkraut and vermicelli.

In the winter in the Northeast, vermicelli stewed with pickled cabbage and vermicelli stewed with chicken and mushrooms are good things. They are the most famous dishes among the Northeastern stews. Li Zhongxin thought that this thing must be available.

But! In the early 1980s, when winter came, except for cabbage, potatoes, radishes and pickles, there was basically nothing else to see on the dining table.

Due to transportation difficulties, vermicelli and vermicelli are considered rare items, and most of the time state-run grocery stores do not sell them.

Li Zhongxin traveled through time in later generations. When he saw that there were good local chickens, good mushrooms, and sauerkraut coming soon, but there were no good vermicelli, he immediately rushed to Zhubantun.

I made a phone call in the reception room and summoned Dong Guozhong and Liang Guofu together to study the feasibility of a vermicelli factory with them.

In 1982, the Northeast was having a bad year. Farmers basically had no chance of getting rich from the grain they harvested from farming. It would be good to be able to have enough to eat after turning in public grain. As village party secretaries, Dong Guozhong and Liang Guofu wanted to

To lead the villagers in the village to become rich together, they must rely on other inputs.

Li Zhongxin knew clearly that Dong Guozhong and Liang Guofu had always wanted him to come up with ideas and let the people in the village do something, at least to allow those in the village who had poor harvests to have some income.

He was speechless as to how Dong Guozhong and Liang Guofu's eyes lit up when they heard him say they had good ideas.

After sighing slightly, Li Zhongxin said to Dong Guozhong and Liang Guofu casually: "Uncle Zhong, Uncle Liang, the potatoes are coming soon. I'm wondering if I should organize the people in the village.

Let’s open a vermicelli processing factory and sell vermicelli?”

Li Zhongxin knew clearly that the processing of vermicelli was very simple and had no technical content.

In later generations, the famous Northeastern foods were nothing more than butchered vegetables and pork stewed with vermicelli.

In the early 1980s, a meal like pork stewed with vermicelli was simply a luxury item. Not to mention that the pork had to be purchased with a ticket, and even the vermicelli was very difficult to buy.

Nowadays, potatoes are very cheap and only cost a few cents per pound. The raw materials for making potato flour are very cheap. In terms of labor, there are many people in Zhubantun who are going to work with Zhongxin Company. The price of labor is almost negligible. As long as it is

He taught these people the process of making vermicelli, and there was nothing left for him to do afterwards.

In winter, you can eat both pickled cabbage noodles and pork stewed vermicelli, so why not!

For Li Zhongxin, he doesn't even pay attention to the business of making vermicelli. This thing has no technical content like fishing. In less than two years, this kind of vermicelli factory will spring up like bamboo shoots after a rain.

Come on, the possibility of making money is too small.

But! Li Zhongxin has a lot of ideas. Making this thing will not only allow him and his family to eat the best vermicelli whenever they want, but it can also be used to exchange materials.

.

In 1982, people began to have money in their hands. However, even though they had money, they might not be able to buy what they wanted.

Take vermicelli as an example. If you don’t know anyone in a state-run grocery store, you won’t be able to buy a pound of vermicelli. Even if there is such vermicelli, it will be kept and divided internally.
Chapter completed!