Laotan pickled cabbage is a very famous traditional food in Chinese history. It has a strong sour and spicy taste and is widely famous around the world. Laotan pickled cabbage soil pit is one of the special methods of brewing Laotan pickled cabbage. In fact, Laotan Pickled Cabbage Pit is made by putting sauerkraut into a special underground pit, combining it with soil and air, and fermenting naturally when the temperature and humidity are suitable.
Laotan sauerkraut soil pit has a unique flavor and cooking method, and is one of the most popular sauerkraut brewing methods in northern China. This traditional soil pit brewing method can not only retain the original flavor of sauerkraut, but also improve the taste and quality of sauerkraut. Its production process takes several months. It is a worthwhile experience for sauerkraut lovers. Brewing methods to try.
Laotan Sauerkraut Tukeng can retain the original flavor of sauerkraut and has a natural and healthy food production concept, so it is deeply loved by consumers. However, specialized Laotan sauerkraut pits are relatively rare in real life. Most people try to make sauerkraut by themselves at home, or go to the market to buy ready-made Laotan sauerkraut to enjoy the original flavor of the food. No matter which way you use it, tasting the deliciousness of Laotan Pickled Cabbage Tukeng is a wonderful taste experience.