Growing up in Shandong, I like to eat sauerkraut from the northeast. I marinate a jar every year. Only my own pickled sauerkraut is delicious!


Half sour cabbage
150g streaky pork
A handful of sweet potato vermicelli
A little dried pepper
Chopped onion, ginger and garlic
Proper soy sauce


Step 1
Half pickled cabbage

Step 2
Split into two layers in the middle

Step 3
Cut into filaments, the finer the better

Step 4
Sliced pork is better to be fat

Step 5
Put a little more oil into the pot, add pepper and dry pepper to saute until fragrant

Step 6
Stir fry pork until it changes color

Step 7
Add chopped green onion, ginger and garlic

Step 8
Add soy sauce

Step 9
Stir fry to taste

Step 10
Add shredded pickled cabbage

Step 11
Stir well and coat with juice

Step 12
Add more water, cover the pot and simmer over low heat for more than 10 minutes

Step 13
Add vermicelli, salt, chicken essence and sugar to taste

Step 14
Cover the vermicelli with vegetables to taste the vermicelli

Step 15
When the vermicelli are cooked, you can put them on a plate.