Datong Chinese sauerkraut

Sauerkraut, called Shi in ancient times, has its name in Zhou Li. Qi Min Yao Shu in the Northern Wei Dynasty introduced in detail the various methods our ancestors used Chinese cabbage (called fermented grains in ancient times) and other raw materials to pickle sauerkraut. Needless to say, there are thousands of pickled vegetables in Hebei, Henan, Shanxi, Shaanxi, Gansu, Ningxia and Inner Mongolia. On the Chinese territory, along the ancient Great Wall, we can even draw a wide "sauerkraut belt". If you count the many areas in the south that like to eat sauerkraut, this magical "sauerkraut belt" will be extended and more spectacular. Wei Huaxia, sauerkraut everywhere raises people, raising the ancients and raising the present. There are two indispensable things in the northeast people's homes, one is a sauerkraut jar, and the other is a big stone for pickling sauerkraut. This is true of poor families, and so is the rich and powerful. At that time, Zhang Zuolin's Dashuai Mansion was equipped with seven or eight sauerkraut jars, but it was often not enough to eat. Zhang Dashuai's son, Major General Zhang Xuesi, Zhang Xueliang's younger brother, officially worshipped the PLA Navy Chief of Staff and was persecuted during the Cultural Revolution. On his deathbed, he wanted to eat sauerkraut most.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)