How do you pickle sauerkraut? How do you pickle sauerkraut?

Pickled sauerkraut is not rotten, simple and fast!

【Authentic Northeast sauerkraut】

Prepare fresh Chinese cabbage, salt, rice water, and high liquor.

Ingredients preparation]: 2 Chinese cabbage, 20 grams of salt, 5ml of high liquor, 3000ml of rice water.

Method] 1. Rinse all the Chinese cabbage in half and dry it in the sun for 2 hours, and take it back when the cabbage leaves become a little wilted.

2. Rub a layer of salt on the surface of the cabbage and rub it evenly with your hands to ensure that every leaf is smeared. After smearing with table salt, put the Chinese cabbage into the vat

3. Prepare some fresh rice water, pour it into the vat, and finally pour in an appropriate amount of high liquor, cover the lid and put it in a cool and ventilated place to marinate for half a month.

4. When the Chinese cabbage becomes golden in color and has a strong sour taste, the sauerkraut will be pickled, and it will be pickled for at least half a month before it can be eaten.

Tips for pickling sauerkraut].

The temperature should not be too high.

The environment for pickling sauerkraut should be relatively cool, with a temperature of no more than 5, and it is not easy to breed miscellaneous bacteria. If the temperature is too high, it is conducive to the reproduction of bacteria, and the sauerkraut will become moldy and flower. So if it is in the south, it must be marinated in an airtight container and cannot be exposed to direct sunlight.

The pickled sauerkraut will not go bad for half a year.

Use rice washing water instead of water.

Rice water is amazing and contains a lot of nutrients, including vitamins, minerals, starch, etc. Starch can be broken down into glucose, which provides nutrients to lactic acid bacteria and allows them to multiply quickly, so that sauerkraut can be marinated quickly and has a stronger flavor.

Add high liquor.

During the fermentation process, lactic acid bacteria produce organic acids, and high-grade liquor contains a large amount of alcohol, which is ethanol.

Acids and alcohols react to form esters, which are substances with a special aroma that can make sauerkraut taste more fragrant. However, it is necessary to master the dosage, because alcohol can also be sterilized and sterilized, too much will inhibit the reproduction of lactic acid bacteria, not only slow fermentation, but also poor taste.

Precautions] As long as the food is pickled, it contains nitrite, so it must be pickled for enough time before eating. The nitrite content will first increase and then decrease within half a month, and then tend to stabilize, so it is better not to eat it within half a month, which is safer.

When pickling sauerkraut by yourself, you have mastered 3 skills to ensure that the sauerkraut will not become moldy and raw, and it is both sour and crispy, and it is very delicious.

100 kg of pickled cabbage put 10 kg of salt, and the ratio of vegetables and salt is 10:1. It can be adjusted according to personal taste, and a small amount of sugar should be added, so that the taste will be better.

The function of salt is to allow lactic acid bacteria to multiply rapidly, and adding too much inhibits the reproduction of lactic acid bacteria, which is not conducive to fermentation.

Preparation of pickled cabbage:

1. Prepare containers, plastic barrels, jars, jars, urns, and iron and aluminum containers cannot be used, because lactic acid will be produced during the fermentation process to corrode the container.

2. Put the cabbage in the container, try to fill all the space, and if it is not good, you can cut part of the cabbage.

3. Fill up with cold boiled water, add a little salt, don't add it, press it with a stone to prevent the cabbage from floating, don't let the cabbage expose the water, the cabbage is perishable when exposed to the air during the pickling process, and the barrel mouth is sealed with plastic film to isolate it from the air. Place at 10-20 degrees for more than 20 days, the higher the temperature, the shorter the fermentation time.

Precautions for eating, sauerkraut can only be eaten when stewed and cooked thoroughly, if long-term gluttony has poor quality, poor food hygiene, mildew, and short pickling time, it may cause urinary stones. Eating sauerkraut that is polluted with miscellaneous bacteria, mildew, and excessive nitrite due to the short pickling time will turn the hemoglobin in the blood into methemoglobin that loses its oxygen function, so that the red blood cells lose the ability to carry oxygen, resulting in tissue hypoxia, and the appearance of ** and lip bruising, headache, dizziness, nausea and vomiting, palpitations, palpitations and other nitrite poisoning symptoms, and in severe cases, it can also cause death.

It is necessary to confirm the pickling time according to the region and environment and ensure that the pickling time is sufficient, as a very large amount of nitrite will be produced during the pickling process of Northeast sauerkraut. When marinated, it turns into nitrate. Nitrate is a substance that cannot be absorbed by the body but can be excreted from the body.

Nitrite is a poison, highly toxic, and 3-5 grams can be fatal. Therefore, when you pickle sauerkraut, you must marinate it for enough time before eating. Do not eat Northeast sauerkraut that has not been pickled for enough time in advance because of greed or any other reason.

The secret method of Northeast sauerkraut].

1. Buy some fresh Chinese cabbage, which cannot be pickled directly, should be dried in the sun for 2 days to dry the moisture on the surface of the cabbage, so that the sauerkraut is easier to taste, and it is more crisp and not easy to spoil.

2. After the Chinese cabbage is dried, remove the outer layer of leaves, and the inside will be very clean and do not need to be washed. Use a knife to split the cabbage in half.

3. Prepare a container for pickling sauerkraut, try to use a clay jar if there is a clay jar, and there is no clay jar with a glass bottle or storage box. Pour in some boiling water and blanch it, then smear it with some high-grade liquor to disinfect it, and let it dry in the sun.

4. Many people will do one step, which is to boil a pot of boiling water to blanch the cabbage, which is wrong. Cabbage contains some wild lactic acid bacteria, and it is relied on them to ferment sauerkraut. If the cabbage is scalded, the lactic acid bacteria will be scalded to death, and the unsuccessful fermentation of the sauerkraut will also lead to the breeding of miscellaneous bacteria, and it will foam at the white foam, also called raw flowers.

5. Sprinkle a layer of pickled salt on the container first, the effect is better than that of ordinary salt, and the bottom salt can be disinfected and sterilized, and make the sauerkraut taste faster. Put a layer of sauerkraut first, then sprinkle a layer of pickled salt, just like that, a layer of cabbage and a layer of salt, and the top layer should be sprinkled with table salt. The ratio of salt is very critical, too much or too little is not good, the ratio of salt to cabbage is 1:

50, that is, 1 pound of cabbage plus 10 grams of salt.

6. Prepare a heavy object, generally use a large stone, if you don't have it, you can use a large barrel of cooking oil, and marinate it for 3 days. Under the dual action of salt and heavy objects, the water of the cabbage quickly precipitates and collapses.

Sauerkraut needs to prepare a Chinese cabbage, some lemon juice, high wine, sugar, salt, apples, cumin, anise, pepper, dried pepper, clean each leaf of the Chinese cabbage separately, smear it on the Chinese cabbage with salt, put it in a bowl, about half a day, put the lemon juice, high wine, apple, cumin, anise, pepper, dried pepper into the food processor and beat it into a pulp, pour it into a bowl, add an appropriate amount of sugar and salt, put the Chinese cabbage in it and stir well, The washed jar is scrubbed again with a high degree of wine, then put it in the jar, cover the lid and pour water, put a label, and generally eat it in about ten days.

You can also prepare a container to make sauerkraut, some cabbage, it can be a jar or a plastic bucket, you must not use aluminum or iron containers, put the cabbage in the container, try to fill all the space, if it is not very easy to put it, you can cut the cabbage, and then add an appropriate amount of boiling water, add some salt, it is okay not to add, press it with your tongue, do not let the cabbage show the water, the mouth of the barrel is sealed with plastic film, and then isolated from the air, about 20 days, The higher the temperature, the shorter the fermentation time, which is a very important step and can easily rot if not done well.

Here's how to pickle sauerkraut:

Ingredients: a few salts, water mustard at will.

Steps: 1. Buy Shuidong mustard back, wash the soil with a little water, and put it in the sun to dry and wilt.

2. Put it in a clean and oil-free basin, put in the fine salt, the fine salt can rub the whole vegetable in a thin layer, and then gently rub the mustard greens.

3. Gently knead evenly, knead to this extent, rub fine salt inside and out, and the strength should be light.

<>4. Then fill it with clean water, not over the mustard greens, if the mustard greens float, find a cup or what to press, must be completely soaked in salt water, the vegetables that are not soaked will be rotten.

5. After packing, find a fresh-keeping bag or something to seal the mouth of the can and close the lid. Put it in an opaque bag, wait for 20 days, and the sauerkraut is ready.

2 tablespoons of pickled sauerkraut to prepare the steps.

1.Wash the fresh mustard greens and divide them in half.

2.Add an appropriate amount of water to the pot and boil, put in the washed mustard greens and blanch them slightly (because it is rainy in Guangdong in spring, otherwise you can put it outdoors to dry until the mustard greens become soft), so this time you can only use boiling water instead of sunlight.

3.Scoop up the blanched mustard greens and put them in a relatively large container to cool, I use 4Add salt to the mustard greens after cooling, and stir well with ginger powder (it doesn't matter if you don't add it, it will be sour and crispy, and the taste will only be fragrant if you add ginger powder, and there is not much shadow.)

5.After stirring, put the mustard greens into the jar prepared in advance, I used a plastic bottle for pistachios, and after all the mustards were filled, add water until the mustard greens were all submerged, if the container was large, you could press it with a heavy object on it, because if the mustard greens were not submerged in the water, it would affect their color.

6.Finally, close the bottle tightly, taking care to seal it tightly, otherwise the mustard greens will rot. Then place the bottle in a ventilated and dark place and wait until a few days later when it turns to a lovely color and you can eat it.

Generally, you can eat it in about 10 days, if you want to eat quickly, you can change the water to warm water).

7.This is the finished product after 7 days, isn't it beautiful?! Before you open the lid, you can smell the unique taste of sauerkraut, and the special taste of southern ginger powder.

Choose a big, full-hearted, fruitful, disease-free, non-rotten Chinese cabbage, use a kitchen knife to remove the roots and leaves of the Chinese cabbage, and then remove the skin of the Chinese cabbage. Put the selected cabbage in about 50 years of hot water that seems to be boiling and boiling, see that the skin of the cabbage is boiled and hot, and take out the cabbage and squeeze it dry. The cabbage head is pressed inside and the leaves outside, one by one, compacted and pressed until the whole vat is full.

And after 2-3 days of compaction, it will naturally wilt and sink, and then the cylinder will be filled with clean cold water until it is full. After 6 days, put 5 grams of fresh sauerkraut from Shenyang into a bag to prevent the sauerkraut from rotting. Put the large cabbage jar filled with cabbage and water in a free place indoors, and keep the indoor temperature at about 10.

After about 15 days, the cabbage naturally turns into sauerkraut and is ready to eat.

Preparation: After buying the cabbage, spread a plastic sheet on the windowsill and dry it for a day, then wash it and prepare salt to suit each family's taste. Specific steps:

1.Boil a pot of water first, pick off the cabbage one by one, and put it in boiling water to blanch, which can shorten the time of pickling sauerkraut, and put it in another pot while blanching the cabbage. 2.

After the cabbage is scalded, pour the boiling water that the cabbage just scalded into the pot with the cabbage, and then cover with a layer of plastic wrap, remember not to cover the pot. 3.The next thing to do is to put the pot next to the heater, and the temperature should not be too high.

Then, instead of stones, a bucket of oil filled with water is pressed on top of the cabbage, and it is ready to eat after a few days. Tips: Don't use newspaper cabbage to dry for a period of time before storing vegetables in winter, in order to cover the soil and maintain the humidity of the vegetables, always wrap each vegetable with newspaper, so the practice of storing vegetables is very common. But people ignore the problem that the ink on the newspaper can contaminate the dish and make people a victim of the ink.

Newspaper pigments contain toxic heavy metals such as lead, chromium, cadmium, mercury, and carcinogens polychlorinated biphenyls. The pigment particles are very fine and have a strong adsorption capacity. If you wrap food in newspaper, the fine particles of the ink will seep into the food and then enter the body with the food.

When the accumulation of heavy metal elements and polychlorinated biphenyls in the human body reaches a certain level, symptoms of poisoning will appear, and even cause cancer. Exclusive secret ingredient: plastic wrap can also play a role in covering the soil and maintaining humidity without newspapers, and it can also be reused if you use plastic bags from the supermarket.

Tip: It's best not to use pickled cabbage sold in supermarkets. If you cut the cabbage into shreds first and then pickle it, you can speed up the pickling of sauerkraut. Sauerkraut should not be eaten too much.

There are many types of sauerkraut, and I will only talk about one of my mother-in-law's methods: first wash the radish cherry seeds, dry them half-dry (the radish leaves must not be brittle), and then put them in the jar where you pickle them, and marinate them for a while!

I know that there is a relatively simple suitable for people like me who want to eat and are lazy, my mother taught, buy Chinese cabbage or cabbage in the market, put it on the balcony to dry the water, soft, and then put it in the jar, put the rice water (washed rice water) water over the vegetable noodles, fill the jar, the rest do not need to be put away, the other can not have oil! Cover tightly, you can eat it after a week, environmentally friendly and convenient, hehe.

First of all, cut the vegetables to be pickled, marinate them with an appropriate amount of salt for 15-20 minutes, remove the water, add an appropriate amount of white vinegar and sugar, and then seal them. About a week will do.

Cut the greens well and dry them in the sun. Marinate with an appropriate amount of salt for 10 minutes, let it dry for a while to remove the water, and then put it in a can and seal it. It'll be fine in about a week.