In Huaiji, every household will have several sake lees jars for sauerkraut brewing. Such a mouthful of sauerkraut with a crispy and delicious tongue is probably the deepest childhood taste of every Huaiji person's memory!
When the autumn wind rises, many people in Huaiji countryside dry mustard greens in their yards and prepare to soak sake lees sauerkraut. Sake lees are the residue left over from fermented rice brewing. As the name suggests, sake lees sauerkraut is a sauerkraut made by fermenting sake lees, and at a certain temperature, after adding mustard greens and sake lees to stir and ferment for a period of time, it becomes sake lees sauerkraut.
The brewing of sake lees sauerkraut looks simple, but the process is quite cumbersome: remove impurities, clean, dry, rinse twice, dry again, enter the altar, pour into the sake lees, a layer of sake lees and a layer of vegetables, seal for about 15 days before you can get out of the altar.
Although sake lees pickles are not much different from salted or vinegar-pickled sauerkraut in appearance, they will taste more tender, crisp, refreshing, and healthier. As far as grain wine is concerned, the soluble carbohydrates in the grain are fermented into alcohol and extracted, so the content of other nutrients left in the distiller's grains, such as crude protein, crude fat, crude fiber and ash, etc., has increased correspondingly, and its digestibility has not changed much, and the crude protein content is about 8-25% in the dry matter of various distiller's grains, and the digestive energy is 60 megajoules or more, rich in B vitamins, calcium and phosphorus imbalance.
In Huaiji Ao Tsai Town, there are many wine-making workshops, they will use the sake lees after making glutinous rice sweet wine to pickle sauerkraut, and the lactic acid bacteria and other beneficial bacteria in the sake lees will ferment the mustard greens, which will make them sour, and in the pickling process, the vegetables are not squeezed by external forces, and the original is maintained to the greatest extent, and the taste is not only more crispy, but also the nutrients in the vegetables are not easy to lose.
After soaking for a certain amount of time, the fermented sauerkraut not only has a faint aroma of wine, but also has a taste of grain, which is probably the taste of our childhood.
In the past, people's material conditions were not as good as they are now, and food was not abundant. At that time, sauerkraut was one of the most common foods on the family table. When I was a child, many people used rice water to make sauerkraut, and poured the rice water into a clean sauerkraut jar, and put in mustard greens, sugar, and salt to make sauerkraut. The sauerkraut brewed in this way tastes delicious and delicious, and it is also unique in taste and flavor.
Now the living conditions are getting better and better, but sauerkraut has not faded from people's lives, but is used as a condiment, such as sauerkraut fish, sauerkraut with button meat, sauerkraut stir-fried beef, ......Sauerkraut is still active on people's tables, playing an important role, and the flavor is stronger!
Although sake lees sauerkraut is simple and inconspicuous, it has brought us great joy on the tip of the tongue in the era when materials were not abundant. Start planning for my 2024