How to pickle sauerkraut in a glass jar is not rotten and delicious

There are many kinds of sauerkraut, you can use cabbage to make sauerkraut, cabbage, long beans, dried radish, green cabbage and many other ingredients can be made into sauerkraut, which is generally pickled in jars!

But no matter what sauerkraut you do, you need to pay attention to a few small seasons, and the little housekeeper will tell you about it again, taking cabbage or beans as an example.

You must not put ingredients with raw water into the jar, which will rot, you need to clean up the water on the ingredients, and in the jar of sauerkraut, you can't touch it with sweaty hands, which will also be bad, that is to say, the ingredients will rot! The sour water in this jar is soaked all year round, and as long as it is kept well, it will not spoil.

If we make sauerkraut at home, we will go to the street to buy this special sour water, because it takes a lot of materials and time to make sour water by ourselves. Sour water needs to be nourished just like brine!

To make sauerkraut, you need to use a special jar, generally an earthen jar, the mouth on it is very small, and then it needs to be sealed with water, generally you can eat it in 7 days, and add pickled cabbage or cabbage and the like for less than 3 days or so!

Pickling sauerkraut in a glass jar is not rotten and delicious, you need to follow these steps:

1.Prepare the ingredients: appropriate amount of cabbage, appropriate amount of salt, appropriate amount of cold boiled water.

2.Cut off the roots of the cabbage and remove several layers of unclean leaves from the surface.

3.Wash the processed cabbage and spread each slice of cabbage flat with a knife.

4.Stack the sliced cabbage on top of each other and cut into thin strips.

5.Put the shredded cabbage into a pot, sprinkle with salt, and knead the shredded cabbage with the salt with your hands until the shredded cabbage is soft and comes out of the water.

6.Stuff the softened shredded cabbage and the water into an oil-free and water-free bottle and fill it full.

7.Store at room temperature for 15 to 20 days, do not open the cap during this period, and wait for the sauerkraut to ferment before eating. If the room temperature is very high, you can put it at room temperature for 2-3 days and put it in the refrigerator for fermentation.

The above are the steps to marinate sauerkraut in a glass jar for your reference, and it is recommended to follow the above steps.

It is possible to pickle sauerkraut in a glass bottle. Because the sealing of the glass bottle is very good, when it is used to pickle pickles, if the sealing is done well, the sauerkraut will produce gas during the fermentation process, and if the gas is produced more, it may lead to the glass bottle**.

The method of pickling sauerkraut in a glass jar is very simple, first buy a Chinese cabbage, then remove the roots, pull the Chinese cabbage and wash it, and dry the water. Cut the cabbage into shreds so that it pickles faster. Put it in a pot, sprinkle with salt and slowly knead until the cabbage comes out of the water.

Put the kneaded cabbage into a waterless and oil-free glass jar, and be careful not to have oil or water, otherwise the pickled cabbage is very easy to spoil. After packing, seal the bottle and leave it for about a month.

Sauerkraut is a type of pickle that exists in some regions of China and in Germany, which is pickled with cabbage. The original intention of making sauerkraut is to extend the shelf life of vegetables, and there is a description of "Zhongtian has a house, there is a melon in the field, it is peeled and peeled, and the emperor is dedicated", which is enough to see that the history of sauerkraut in China is very long.

Sauerkraut is an appetizing side dish that can be used as a seasoning and can also be used to make dishes, and the taste of sauerkraut varies from region to region, and the process of making this side dish is complex, and it takes about a week to make.

Plastic bottles. Pickled cabbage pickling method:

Ingredients: cabbage to taste, salt to taste.

Tool: Beverage bottle.

several, plastic wrap.

One volume. Steps:

1. Prepare several beverage bottles with large mouths and small mouths, and it is easier to load and pick up dishes with large mouths, but no matter how big or small the mouth is, you must ensure that the lid is sealed.

2. Wash the cabbage, break the cabbage leaves, put it in water to wash it, if the cabbage is too crispy, put a little salt in the water, and drown the cabbage slightly.

3. Chopping vegetables: Start cutting cabbage when the cabbage gang is a little soft. First of all, slice the dish:

Each cabbage gang should be sliced with at least two knives, and I usually slice three knives, so that the sauerkraut shredded is fine, and the taste is particularly good. 4. Water: Put it in a basin and sprinkle salt to drown it, and when the cabbage is submerged and the cabbage water is pulled out, take out the water.

5. Bottle, fill, and then press, if the space is large, then fill it in, but don't fill it too full, leave a little space, and give the cabbage space for filial piety.

6. Cover the cover. If it's a small-sip bottle, just screw the cap on. If it is a bottle with a large mouth, seal the mouth of the bottle with plastic wrap. Screw the lid on top.

7. Storage: Put it in a cool place. If the temperature is high, it will ferment for a week or so. Extended Materials.

Sauerkraut, is a type of kimchi that exists in some parts of China and Germany. In ancient times, it was called 菹 (zū), Zhou Li".

There is its great name. The Northern Wei Dynasty's "Qi Min Yaoshu".

It also introduces in detail the various methods used by our ancestors to pickle sauerkraut with raw materials such as cabbage (ancient name).

The original intention of making sauerkraut was to extend the shelf life of vegetables. In the Book of Songs

There is a description of "Zhongtian has a lu, there is a melon in the territory, it is a peel is a stalk, and the emperor ancestor of the dedication", according to Xu Shen of the Eastern Han Dynasty "Shuo Wen Jie Zi".

Explanation: "Sauerkraut is also a sauerkraut person", that is, similar to today's sauerkraut, which shows that the history of Chinese sauerkraut is quite long.

Sauerkraut can be an appetizer in our diet, a side dish, or a seasoning to make dishes, which can be divided into Northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, German sauerkraut, etc., and the taste and style of sauerkraut in different regions are also different. The "sauerkraut" that people often say generally refers to the general term for all kinds of sauerkraut made from all green vegetables or cabbage.

Sauerkraut is made by removing the outer dead leaves, cleaning them, soaking them in boiling water, putting them in a jar to ferment, and eating them after a week.

It is best to pickle sauerkraut in a jar, because the pickles pickled in a bottle are not very long, but you can use a bottle to put it up and eat it immediately, you can use cold boiling water to put ginger, chili, pepper and salt, so that you can add some pickles into it and you can soak it up, and you can eat it in four or five days.

There are no uniform regulations and requirements for how to pickle sauerkraut in a bottle. You can choose the way you want to add it according to your needs.

If you use a bottle of sauerkraut, you can use old sour water to soak the vegetables directly, as long as the seal is tight, there should be no problem.

Do not use plastic bottles, if necessary, use glass bottles, salted mustard greens and pour them in.

The sauerkraut is pickled in a bottle, first we cut the Chinese cabbage into thin strips, then fill it in a bottle, pour boiling water, seal it and then marinate it and put salt on it.

This sauerkraut is bottled, mainly to buy mustard greens and dry them, then put them in water, salt, and chili peppers, and put them in the bottle to pickle for a week.

Many years ago, in the Northeast, every household, whether it lived in a building or a bungalow, would have a large vat at the door, which was nothing else but delicious sauerkraut. And sauerkraut can be paired with many ingredients, such as sauerkraut noodles, sauerkraut stewed vermicelli, sauerkraut dumplings, and so on. Don't look at the sauerkraut that doesn't look good, in fact, it is also very nutritious.

So, how do you make pickled sauerkraut in a bottle?

Choose cabbage: Go to the supermarket to choose cabbage, choose less leaves and big white. When pickling, the leaves have to be removed, so no matter how good the leaves are, it is useless. Otherwise, a good cabbage will do.

Choose a container: In order to be able to marinate more, choose a large plastic bottle. We can look for it depending on the situation, and if we can't find a big one, we can find a few small ones, plastic and glass. It is better to have a lid, if there is no lid and the last seal, find a plastic bag to seal.

Remove the cabbage leaves: Break off the cabbage one by one and wash it slightly. After that, the leaves of the cabbage are removed, and you don't need to go too much, just remove the tips.

Washing: Put the sliced shredded cabbage in a basin and wash it with water several times to wash it clean.

Add salt to kill water: The choice is raw pickling, so add a little salt to kill some water, and also make the cabbage soft, which is convenient for subsequent processing. If it is cooked, it can also be blanched a little, and then remove the water with your hands. [Generally, a spoonful of salt is enough for a cabbage, and it is left for 1-2 hours].

Capping: After filling, close the lid tightly to keep the inside and outside air not exchanged. Generally, it can be eaten after about ten days.

If the glass bottle we use is a special glass bottle for pickles that can be automatically vented, then we don't need to degas it. But if we are using a regular glass bottle, we need to deflate it every day, just open the cap and screw it on immediately after a few seconds.

Does pickled sauerkraut in a glass jar need to be deflated.

Many people who know a lot about pickles should know that vegetables produce gases during the pickling process, and these gases need to be discharged. Regular kimchi jars can automatically discharge these gases without manual deflation, so do you need to manually deflate pickles in glass bottles?

This problem actually needs to be determined on a case-by-case basis, if the glass bottle we use is the kind of glass bottle that can automatically vent for pickles, then it does not need us to deliberately deflate it.

But if we are using a very ordinary glass bottle, then it is better to deflate it once a day, just open the lid of the glass bottle and screw it on immediately after a few seconds.

The pickled sauerkraut is sour and not rotten, and the method is as follows:

1. Wash the Chinese cabbage and cut off the stem, make a large amount and cut it in half, and divide it into slices if the amount is small. Because cabbage wants to be better pickled and sour, it is necessary to increase the contact area, cut it in half and cut it into four parts, and divide it into slices if the amount is small;

2. Add enough water to boil, first blanch the cabbage stalks for 15 seconds, and then blanch all the water for 10 seconds until the stalk turns green. Blanching cabbage can make the sauerkraut marinate in place faster, and the stalks are harder, so they are scalded first, but the whole should not be too soft;

3. Put it in a large vat that is washed and dried, and place it compacted with a layer of cabbage and a layer of coarse salt, and press it with a large stone or heavy object that is washed and dried for a day. Note that here must be a layer of cabbage and a layer of salt, and each layer can not be added more to avoid being too salty, pressing a day to taste;

4. Boil a pot of hot water, add cumin and peppercorns to cook for 10 minutes, add a spoonful of salt to cool, pour into the large vat and cover the cabbage, seal, and marinate the sauerkraut for 1 month. The purpose of boiling water here is to sterilize, and then add salt and cool and pour in cabbage to prevent cabbage from rotting, and it can only be eaten after pickling for more than 20 days.

This is the most authentic pickling method of sauerkraut, delicious and not rotten, sour and crispy, and it will not be bad for a year!

Shredded Chinese cabbage, salted, put in liquor, put in jar, seven days can be.

Ingredients: 2 cabbages, salt to taste.

Steps: 1. First deal with the cabbage, this is our own Chinese cabbage, some of the leaves are green, some are yellowish, and the color of the sauerkraut pickled in the yellow cabbage will be more beautiful.

2. First break the cabbage piece by piece, find out the broken leaves, don't wash, directly cut the shreds, cut the stalk a little finer, the leaf part can be cut wider than the stem, and put it directly into the pot after all the cuts.

3. A layer of cabbage and a layer of salt, continue to put the cabbage and salt after grasping it well, and stir it every time, so that each cabbage can be evenly coated with salt, and then marinated for half an hour.

4. After half an hour, the cabbage will wilt, and there will be a lot of water, no need to control the water or dry it, just put it directly into the bottle.

5. Clean the water bottle in advance to ensure that it is waterless and oil-free, tighten the cap after putting the cabbage in, and only make a few small bottles of sauerkraut in the end with 2 cabbages.

6. After all the lids are tightened, you can start salting, if the temperature is 5-15 degrees.

7. My sauerkraut has just been pickled for 15 days, let's take a look, just a full bottle of only half a bottle left, we can take it out with chopsticks after unscrewing the cap, or we can directly use scissors to cut the bottle and pour it out.

The above content refers to Encyclopedia - Pickled sauerkraut.

There is no poison, and the glass bottle can be used to pickle sauerkraut.

Preparation of pickled sauerkraut in glass jars.

Prepare ingredients: mustard greens, boiling water.

Steps: 1. Wash the mustard greens and dry them for water.

2. Boil a pot of boiling water in a kettle.

3. Then blanch the vegetables with boiling water.

4. When the color becomes greener, take it out and put it in the bottle.

5. The bottle should be cleaned and dried in advance, and the bottle must not be stained with oil.

6. After filling the bottle, pour the water that was just scalded into the bottle, and then close the lid.

7. After two days, the dish will start to turn yellow.

8. You can eat it after five days.