Here’s yet another one kindly sent to me by a reader named Colin from back east – thanks! A lot of people think Germany when they think sauerkraut and that makes sense; it’s a German word for pickled cabbage. But pickled cabbage is exceedingly popular in Asia as well. Let’s check it out!
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add package contents to 500ml boiling water and cook for 3 minutes. Stir and enjoy! NOTE: this is the method I’ve used for pretty much all of the Master Kong/Kang Shi Fu variants as the package never have instructions for a cooking method; not even this one in English.
The noodle block.
The dry seasoning base.
A light powder.
The secret sauce sachet!
A thick paste.
A sachet of sauerkraut.
Lots of sauerkraut!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion and beef. The noodles are plentiful and soft with a nice character to them. The broth has a good tanginess – definite notes of pickled cabbage here. The sauerkraut is abundant and of good quality – all worked together nicely. 4.0 out of 5.0 stars. EAN bar code 8526599430506.
A long video from MAster Kang / Kang Shi Fu for Chinese New Year 2016.
