How to ask for sauerkraut? Do the best, classic!

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;

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 boiling water, add a little salt, don't add it, press it with a stone to prevent the cabbage from drifting up (this is what we do at home), don't let the cabbage come out of the water, and seal the mouth of the barrel 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.

This step is the key to making sauerkraut, if it is not good, it will rot, adding boiling water is to remove the oxygen in the water, create living conditions for lactobacilli, and seal with plastic film to prevent air from dissolving into the water again. In short, don't let oxygen in.

After sauerkraut is fermented by lactobacilli (lactic acid bacteria are bacteria that are beneficial to people), a large amount of lactic acid is produced, which not only tastes good, but also is beneficial to the human body.

The most classic is stewed sauerkraut], cut the sauerkraut into thin strips (the thinner the better), add vermicelli (sweet potato vermicelli), frozen tofu, thin slices of large meat (preferably with a little fat, good pork belly), the stewed vegetables are fragrant, the more you eat, the more fragrant you are. 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.

The method of making sauerkraut is as follows:

Chinese cabbage, be sure to pick a good Chinese cabbage. Big, hearty cabbage is the best choice.

Seasoning: Salt Pickling: Wash the cabbage (or just remove the outer layer), then whiten it from the middle.

Split the dish into 2 cloves so that the water can penetrate and it is easy to place.

Then one by one, the layers are circled and placed solidly, and each layer can be properly put with some salt, which should be pressed very solidly.

Solidly, there is no gap between the vegetables, and after arranging, press a large stone on the top layer of cabbage.

Then pour in raw water, and the water in the jar must not be over the sauerkraut, otherwise the sauerkraut is easy to spoil. A month later.

In some areas about 20 days), the sauerkraut will be pickled, and if the place where the sauerkraut jar is put is slightly cooler.

If you can put it for a long time, it will not be bad, and you can eat it as you go.

Instructions plus attention.

1. Cabbage is very important, not anywhere Pickled cabbage of any sample species is delicious, and the varieties in the same area may be different.

2. Don't put the sauerkraut jar in a hot place, don't be exposed to the sun, it should be cooler, but it should be guaranteed not to freeze;

3. Generally, a large ceramic water tank is used, of course, the size is selected according to how much is done, 4. Be careful not to accidentally get the oil into the sauerkraut tank, the sauerkraut will be bad.

5. Not all regions have a climate suitable for pickled cabbage, and the climate in China is the best. A little north of the Yellow River, the sauerkraut and taste are far from the same.

6. Not it can be pickled at any time, and it can be pickled in my hometown until after the beginning of winter.

7. The sauerkraut in most restaurants is not good. Because I don't know what substance it is made of, sauerkraut is made quickly in 1 or 2 days, and it is very unpalatable, similar to the taste of old sour vinegar, and it is not a sauerkraut flavor at all.

8. Some people use nitrate and nitrite to pickle sauerkraut, pickles, salted fish, salted meat, smoked food, etc., which are easy to be poisoned. As for whether naturally pickled sauerkraut will be poisoned, it is not known.

9. Some people can't eat too much, sauerkraut is hot and easy to catch fire.

Sauerkraut can be stewed, fried, dumplings, steamed buns, and made into soup.

Sauerkraut has a crisp taste, appetizing and eating, it is a small dish that many people like to eat, and the pickling method is also different, some people use salt to pickle, and some people dry it to pickle, if you want to pickle the sauerkraut sour and delicious, these two methods are not right. Today I will teach you the correct way to pickle sauerkraut, when pickling sauerkraut, don't be stupid and only use salt, pickle with it, the sauerkraut is crisp and appetizing.

First of all, prepare the cabbage to be cleaned up, pour water into the pot, put the cleaned cabbage into the water after the water boils, press it with chopsticks, make the cabbage all soaked in the water and scald, about 3-4 seconds to take it out, the time is not too long, just blanch the cabbage and change color, this is the rice water used to boil millet porridge in the morning, and then pour the rice water into the water that just scalded the cabbage, add an appropriate amount of edible salt, or not, If you don't add rice water, you can add some glutinous rice flour or rice flour to dilute it and pour it in, turn on low heat to boil it, and when cooking, take out the floating powder inside, and let it cool for later use.

Prepare a clean container, preferably a glass jar or ceramic, do not use iron or plastic, because it is easy to pickle the sauerkraut, put the blanched cabbage in, and then pour in the rice washing water that has just been cooked, the amount of water should not exceed the cabbage, because the cabbage will float up when it encounters water, so it should be pressed with a heavy object, covered with a lid and pickled for about 5-7 days. It's that simple, when pickling sauerkraut, some people use salt and some people dry, it's not right, use rice water to pickle sauerkraut is sour and crispy, you can put salt or no salt when pickling, if you put salt, the pickled sauerkraut will be stored for a longer time, and if you don't put salt, it will be sour faster, this is decided according to your own taste. The rest of the soup can be saved for next time, and only need to marinate for about 2-3 days next time.

Homemade sauerkraut can be made in the following way:First of all, choose fresh lotus cabbage, preferably with thin skin and crispy skin, and not too tightly wrapped.

Peel off the old leaves on the outside of the lotus cabbage and cut it in half. Remove the roots and cut into thin strips.

Put the shredded lotus cabbage into a clean container without water and oil, and sprinkle salt to marinate.

Put the pickled shredded vegetables into a bottle and add mineral water or cool boiled water.

Cover the top of the bottle with plastic wrap and close the lid tightly. You can eat it in 3 or 4 days, but it's not very sour. After a week, the taste will be very positive, and the acidity will be just right.

The delicious recipe for sauerkraut is as follows:

Ingredients: pork belly, green onion, ginger and garlic, sauerkraut, cooking wine.

Seasoning: Sichuan pepper powder, salt, light soy sauce, dark soy sauce.

1. Prepare a pound of pork belly, cut it in half in the middle, when you choose the pork belly, you must choose fresh, so that the taste is delicious, boil the water, the pork belly is cold in the pot, put the green onion section, ginger slices, cooking wine, boil for 3 minutes on high heat, skim off the excess foam, change to medium-low heat, and cook for about 25 minutes.

2. There are many ways to buy sauerkraut, if you have a technique, you can use your own pickles, so that the taste is more authentic, vegetable markets and supermarkets, there are bagged sauerkraut for sale, if you don't want to eat too sour, you can wash it several times and dry up the excess water.

3. The meat here is also cooked, the time is within 20-30 minutes, don't cook it too old, take out the pork belly, wash it with cold water, change the knife and cut it into thin slices, and put it on a plate for later use.

4. Re-start the pot to burn oil, put in the green onion, ginger and garlic, burst out the fragrance, if you like to eat chili, you can put a few dried chili peppers, add sauerkraut and stir-fry evenly, if there are vermicelli, remember to put some vermicelli, wide flour and other accessories, spread the white meat on it, add pork soup, and simmer for 15 minutes.

5. When the time is up, stir well, add an appropriate amount of chopped green onions, pepper, salt, and chicken essence to taste, the fresh and fragrant is delicious, sour and appetizing, the soup is delicious, and the wine and rice are not delayed.

Summary of tips

1. Choose fresh pork belly, pay attention to the pot under cold water, put green onion and ginger to remove the smell, boil the pot to skim the foam, and use this soup in the later stage.

2. All condiments, according to their own taste, increase or decrease as appropriate, especially the amount of salt, must be mastered, too salty is not delicious.

3. When cooking sauerkraut white meat, try not to cook it in an iron pot, because it will have a fishy smell and affect the final taste.

Here's how to make sauerkraut:

Ingredients: 5-6 large mustard greens.

Excipients: appropriate amount of salt, appropriate amount of water.

Tool: 1 sealed glass jar.

1. Clean the mustard greens you bought. Boil a pot of boiling water, soak the mustard greens in water for 3-5 seconds, and quickly remove the mustard greens (the purpose of these few seconds is to make the mustard greens softer, less crispy, and will not break into several knots when stuffed into a glass jar, so that the pickled sauerkraut is a complete one.) ）

2. Let the water in which the mustard greens are boiled cool, add salt and stir well. (The amount of salt should be determined according to the amount of mustard greens and the amount of water, you can try to add salt in small amounts and many times, and taste the saltiness after adding.) With less salt, the time for mustard to turn into sauerkraut is shorter, and with more salt, sauerkraut can be stored for a little longer.

>3. Take a clean and oil-free sealed glass jar, put the mustard greens into the glass jar, and press the mustard greens tightly with your hands. Pour the cooled salt water into a glass jar and soak the mustard greens in the salt water. Close the glass lid so that the glass jar is tightly sealed.

4. Start sealing the pickled mustard greens and plan the pickling time. During the pickling process, pay attention to occasionally check the glass jar to avoid air leakage, both of which are very simple and have a high degree of sealing.

Precautions for making sauerkraut

When buying mustard greens, choose fresh and large ones. The fresh and large mustard greens are full of water, and the pickled sauerkraut with large stems is crispy, absorbing a lot of sour water, and it is sour and refreshing to look at. Smaller mustard greens are marinated for the same amount of time as larger mustard greens, and the smaller mustard stems are softer and not crispy enough.

The glass jar must be sealed, if the glass jar you buy is an ordinary model, it is a glass lid, put a plastic bag on the mouth of the glass jar, and then cover the glass lid, the glass lid can better mesh the glass mouth, and the degree of sealing is very high. If you buy a professional glass jar, after closing the lid, you can add cold water to the mouth of the can to achieve liquid sealing.

Ingredients: 1 mustard green. Excipients: 3 tablespoons of salt. Steps: 1. Wash and drain the mustard greens.

2. Cut into small pieces, add 2-3 tablespoons of salt and mix well.

3. Put it in a sealed bag and marinate it in a cool place for 3-4 days. The time of pickling sauerkraut depends on the weather conditions, it may be 3 to 4 days when it is hot, and it will take 5 days when it is cold.

Boil boiling water and let it cool, then pour it into a washed and dry jar! Then add salt, peppercorns, ginger, garlic, red pepper (the spicier the better), and put in the dish you want to pickle! Putting a little hemp sugar or white wine will make the pickled vegetables crispy!

In China, sauerkraut has Sichuan sauerkraut, Northeast sauerkraut, etc., in different regions, the taste and materials of sauerkraut are also different, it can be said that the history of sauerkraut in China is very long. Below I will share with you how to make sauerkraut, I hope you like it.

Preparation of ingredients. Chinese cabbage, salt, vitamins.

Methodological steps. 1. Put the cabbage on the balcony to dry for 2-3 days, break the eggplant by hand, wash it and set aside.

2. Sprinkle the prepared place with salt, add appropriate vitamins, and stir evenly.

3. Put them together in a sealed container, and pour an appropriate amount of pure water or cool water into the container.

4. Close the lid of the container, put it in a cool and ventilated place, and marinate the cabbage for about 30 days before eating.

Preparation of ingredients. Mustard greens, clear water, ginger.

Powder, salt. Methodological steps.

1. Wash the fresh mustard greens with water, break them open by hand and divide them into two.

2. Pour water into the pot, boil the mustard greens on high heat, then take them out, let them cool and drain.

3. Add the cool mustard greens to the salt and ginger powder, stir evenly, and put them in an airtight container with a lid.

4. Cover the lid tightly, put it in a cool and ventilated place, marinate for ten days, and then serve.

Preparation of ingredients. Mustard greens, salt.

Methodological steps. 1. Wash and drain the cabbage, remove the hard help, and stack it evenly in the container.

2. Try to fill the space when stacking dishes, and if it is not easy to put it, you can tear the cabbage by hand.

3. Fill the container with pure water or cool boiled water, add an appropriate amount of salt, and press it with a stone to avoid the cabbage from floating during the pickling process and affecting the taste.

4. The mouth of the container is tightly sealed, and it must be put off from contact with the air, placed in a cool and ventilated place, and marinated for about 20 days before it can be opened and eaten.