How to soak sauerkraut, please teach thank you

Pickling sauerkraut is very simple, the key is that you have the kind of pickle jar with a bowl upside down on it. Here's how to make it:

1. Boil a pot of boiled water and leave for 1 day;

2. Wash radishes, cowpeas, bitter gourds, Chinese cabbage and other vegetables that are usually soaked in sauerkraut, and thoroughly dry the moisture on the surface of the vegetables (note that the vegetables are not dried, but only the wet moisture on the surface of natural air drying);

3. Put the cut vegetables into the jar, add salt (not too little, but not too much, you can taste it yourself), ginger slices, and then pour it into the cold boiled water that boiled the day before, and the water should submerge the vegetables;

4. Buckle the lid of the jar and inject water into the edge of the bowl to isolate the air;

5. It is good to leave it for about 10 days; When eating, use clean chopsticks to pick some out, and you must not get oil!; In the future, you can add some new dishes at any time, add a little salt at the same time, do not change the water of the kimchi, the older the taste, the better, and the shorter the soaking time;

Northeast sauerkraut Raw materials: Chinese cabbage, be sure to pick good Chinese cabbage. Big, hearty cabbage is the best choice.

Seasoning: Salt (it seems that you can leave it alone).

Pickling: Wash the cabbage (or just remove the outer layer), then split the cabbage into 2 cloves from the middle to allow the water to penetrate and place well.

Then one by one, one by one, turn around and put it in a circle, each layer can put some salt appropriately, it should be pressed very solidly, there is no gap between the vegetables, and after the placement is done, a big stone is pressed on the top layer of cabbage.

Then pour in raw water. After a month (about 20 days in some areas), the sauerkraut will be pickled, and if the place where the sauerkraut jar is placed is slightly cold, it can be put for a long time and will not be bad, and you can eat it as you go.

In short, the choice of good white vinegar is the key.

Wash the vegetables and put them in the kimchi jar.

Wash the lettuce and put it in the jar! Pour it in with 40 degrees boiling water, cover it, and put it in a place with temperature (preferably by the fire) with temperature! Two or three days.

Alternatively, put the dish in boiling water and boil it for two-thirds of a year, then remove it and put it in a jar (without adding any water), cover it. About a week.

This is how I do it in my house.

2.Cut the carrot into long strips and place them in a bowl to match the color. 1 piece of ginger, slice it and put it in a bowl.

3.Add an appropriate amount of water to a wok and bring to a boil, then put the prepared cabbage and carrots in it and blanch for 30 seconds. Remove immediately after 30 seconds, drain and set aside.

4.Prepare the sauce: Put an appropriate amount of cold water in the wok, put a few spicy millet spicy pieces, 2 bay leaves, 1 small handful of Sichuan peppercorns, 10 grams of refined salt, and bring it to a boil over high heat. Then add 100 grams of sugar, 50ml of white vinegar and stir it well, and then let it dry for later use.

5.Place the dried cabbage and carrots in a waterless glass jar and pour in the dried sauce. Cover and marinate overnight.

There are two ways to marinate:

Raw pickling: After washing the cabbage, it is necessary to pierce the cabbage with a knife in the middle, so that the water can penetrate, and then place it in a circle layer by layer, and put some salt in each layer, which should be pressed very solidly, leaving no gap between the vegetables, and pressing a big stone on the top layer of cabbage after it is placed. Then pour in raw water.

After a month, the sauerkraut will be pickled, and if the place where the sauerkraut jar is placed is slightly cooler, it will not be bad for a long time, and you can eat it as you go.

Cooked pickling: If you want the sauerkraut to be marinated quickly, you need to cook and pickle. The specific method is the same as above, boil a pot of boiling water when pickling, pour it into the jar where the cabbage is pressed, so that you can eat it in only ten days.

Features: Sauerkraut can be stewed, fried, cold dressed, dumplings, steamed buns, and soup. In winter, people in the Northeast can't do without sauerkraut three times a day.

Their favorite food is stewed sauerkraut, cut the sauerkraut into thin strips, add vermicelli, frozen tofu, thin slices of large meat (preferably with a little fat), the stewed vegetables are fragrant, the more you eat, the more fragrant it is. Sauerkraut "absorbs oil and water", so the meat of stewed sauerkraut is not greasy at all; Sauerkraut also has a characteristic, if you can't finish this meal, you can stew and eat it again in the next meal, and the more you stew, the better it tastes.

Teach you how to soak sauerkraut: Sichuan kimchi, also known as pickled cabbage, is particularly appetizing in this sour, spicy, crispy, and crispy.

Pickled sauerkraut is not rotten, simple and fast!

Hello, I'll explain your question first:

1. The vegetables you buy need to be picked clean, and then cleaned before soaking.

2. Use cold water, that is, purified water.

3. Kimchi needs to be salted, which is different in the north and south, and salted in the north.

4. The time is different from place to place, mainly depending on the temperature and environment, generally about a month.

Introducing the pickling method:

1.When buying cabbage, it should be placed outside in a cool and ventilated place to cool and dry for a few days, and the moisture of the vegetables will be smaller;

2.It is best to choose a small cabbage with a solid heart, break off the outer leaves of the vegetables, and wash each tree after cutting off the roots, and then it can be loaded into the tank;

3.Loading the tank: first determine the cylinder in a cold and not freezing place, after washing the vegetable tank, put the cabbage tightly compacted into the tank, try to fill all the space, cut the cabbage too large in half, start from the bottom, sprinkle a handful of large grains of salt on each layer of cabbage, yard to the head of the tank, pick some large leaves of the old cabbage and cover it on the top of the cabbage, press a big stone, and cover the cylinder mouth with a cloth of Shuo material;

4.Early in the morning of the third day, open the mouth of the tank and pour cold water along the side until the tank is full of cabbage, seal the mouth of the tank, wait for natural fermentation, and the sauerkraut can be eaten in one to one and a half months.

Precautions for pickled cabbage:

1.Do not stick to the oil during the pickling process to prevent the cabbage from rotting;

2.In the more than a month of pickling sauerkraut, the outside temperature is best in the middle of 5-10 degrees Celsius, and the vegetable tank is best placed in a shady and cold position;

3.On the one hand, the cabbage is pressed with a stone, on the one hand, to press the cabbage down quickly, so that the cabbage does not expose the water. This isolates the air and prevents the cabbage from spoiling and rotting during pickling.

4.Ferment it slowly in a cold place, the color of the pickled sauerkraut is white and yellow, refreshing and crisp, and the sauerkraut heart is even more sour and crispy with a hint of sweetness.

Wash first, use cold water, and put salt, generally about two weeks.