How to make sauerkraut, how to make sauerkraut and process

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.

When I pickle sauerkraut at home, I will use mustard greens to make sauerkraut, and the taste of sauerkraut pickled with mustard greens is better than that of pickled sauerkraut from other dishes. If you don't have mustard greens at home, you can also make them with other dishes such as cabbage. Once the mustard greens are ready, they need to be placed in the sun or in a ventilated place, and they should be dried to allow the moisture on their surface to be dried.

After the moisture on the surface of the mustard is completely dried, it is ready for the next step. Keep in mind that this is a very important step and should never be omitted.

Pickled cabbage】 Ingredients] Mustard greens, salt.

Methods and Steps].

1. After drying, we need to put the mustard greens into clean water, clean them, and clean the impurities on the surface of the mustard. Then put the cleaned shepherd's cabbage into a large vat prepared in advance, and add an appropriate amount of salt to it. Salt can be added according to the amount of mustard greens, and about 5 grams of salt can be added to a pound of mustard greens.

Next, mix the salt and mustard greens evenly with your hands, so that the surface of each mustard can be evenly coated with a layer of salt.

2. Prepare a waterless and oil-free bottle, then put the prepared mustard greens into the bottle, and add an appropriate amount of water to the bottle, the water should flood the surface of the mustard greens, so that the mustard greens can not contact with the air. Finally, just cover the lid and let the mustard greens marinate in their natural environment for five or six days, and when the time is up, they can be removed from the jar and made into a variety of delicacies. The pickled sauerkraut is not only beautiful in color, but also particularly delicious in taste.

After learning how to pickle sauerkraut, I will teach you how to make sauerkraut.

Stir-fried sauerkraut】 Ingredients] sauerkraut, garlic, dried chili, light soy sauce, dark soy sauce.

Methods and Steps].

Prepare an appropriate amount of garlic and some dried chilies, wash them, chop them into minced pieces, and put them in a bowl for later use. Then heat the oil, add a spoonful of cooking oil to the pan, heat the oil to 5 hot, add the prepared minced garlic and dried chili peppers to the hot oil, and stir-fry it to bring out the fragrance. Finally, take an appropriate amount of sauerkraut and chop it into minced pieces, add it to the hot oil, stir-fry it over high heat, and after the water in the sauerkraut is fried dry, you need to add an appropriate amount of light soy sauce to the pot, dark soy sauce to improve the freshness, and the fragrant stir-fried sauerkraut can be eaten out of the pot.

Tips] 1. If you want to make the sauerkraut taste crispy, you must first dry it to dry the moisture on its surface.

2. In the process of pickling sauerkraut, it must be kept in a sealed environment, so that the pickled sauerkraut will be stored for a longer time.

3. When stir-frying sauerkraut, don't add salt, because the sauerkraut has already been salted.

> first clean the appropriate amount of cabbage, leaving only the middle part of the young leaves, and then stack the cabbage to control the moisture and set aside; Secondly, prepare a large plastic bucket or small jar, roll up the cabbage and put it into the container one by one; In addition, sprinkle a layer of salt with each layer of cabbage; Finally, after the placement is completed, use a stone with some weight or other heavier objects that can be placed to press on top of the cabbage, and sprinkle a layer of "sauerkraut".

01 Prepare the cabbage to be pickled, clean them, remove the old leaves on the outside, and leave only the young leaves that are more tender in the middle. Then stack the cabbage one by one to control the moisture and set aside;

02 Prepare a container of appropriate size (which can be a plastic bucket or a small tank), and place the cabbage with dry moisture into the container one by one;

03 Sprinkle a layer of salt on each layer of cabbage, the purpose is to let the cabbage ferment into sauerkraut as soon as possible and will not spoil halfway;

04 Finally, prepare a heavier stone or other object to press on top of the placed cabbage, and then sprinkle a layer of store-bought "sauerkraut fresh" specially for Song Huiyan pickled cabbage on top, at this time you can patiently wait for the cabbage to ferment into sauerkraut.

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 and the situation of the group, the hot day may be 3 to 4 days, and the cold weather will take 5 days, in short, observe the color of the sauerkraut, you can taste a small bite, enough sour orange can be fried.

How to make sauerkraut with Chinese cabbage.

1.Selection and processing of dishes.

The Chinese cabbage for sauerkraut should not be too big or too small, but it is best to choose more cabbage and medium-sized cabbage for pickling. So when choosing cabbage, try to choose cabbage of the same size. In addition, the Chinese cabbage that you buy needs to remove some rotten or shriveled leaves on the surface of its skin, and then wash the cabbage from the inside out, and dry it in the sun before pickling.

2.Pickled. Put the cabbage that has been cleaned and processed into a water-free and oil-free, clean jar or jar with a layer first, and then sprinkle a layer of salt on top.

Next, put another layer, sprinkle another layer of salt, just like that, a layer of salt, a layer of cabbage, and so begin to overlap and go up to the acacia. And pay attention to each layer must be pressed in the middle, do not leave a gap, so that the cabbage can be fermented better, the salt can penetrate more thoroughly, and it is not easy to spoil.

3.Press the stone and add water.

When the entire jar or jar is filled with cabbage, the most critical step is to prepare a clean large stone sail, preferably smaller than the mouth of the jar. Then press it on top of the cabbage, which is easier to pickle and prevent a convection of the air. In addition, some water needs to be added next to the pressed stone, and the water added must be boiling water, and the pot of boiling water cannot have oil on it, otherwise if you add oily water, this vat of sauerkraut will be wasted.

4.Wait and see.

Finally, put the jar or jar with cabbage in a cool place and avoid light. If the weather is cold, you can put it indoors directly in the northeastern area, and you can eat it after 20 to 30 days.

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.

and supermarkets, there are bags of 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 onion and pepper.

Salt, chicken essence.

Seasoning, fresh and fragrant, sour and appetizing, the soup is delicious, and there is no delay in drinking and eating.

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. Make sauerkraut and white meat.

Try not to cook in an iron pot, because there will be a fishy smell that will affect the final taste.

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.

I believe that many friends have seen Laotan sauerkraut instant noodles, and they like the taste of sauerkraut, so they want to make sauerkraut by themselves, but they are not too clear about the method of making sauerkraut, let's find out together.

How to make sauerkrautThere are certain differences in the methods of making sauerkraut in different regions, among which the production method of Northeast sauerkraut is to remove the root of the Chinese cabbage and the leaves of the wilted cabbage and dry it, and then dry the dried Chinese cabbage and salt into an oil-free container, wait for three days and then fill it with a certain amount of water, and then wait for its fermentation, pickled for about 50 days.

Introduction to sauerkrautSauerkraut is made by multiple processes, removing the external dead leaves, cleaning, soaking in boiling water, and putting it into the jar to ferment the appetizing side dishes, which can be divided into Northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, German sauerkraut, etc., and the taste style of sauerkraut in different regions is also different. The original intention of making sauerkraut was changed to feast to extend the shelf life of vegetables, and later it was gradually added to various dishes. There are many records of sauerkraut in ancient books, such as in the "Book of Songs", there are Zhongtian Lu, there are melons in the territory, it is a description of peeling or sacking, and the emperor of the ancestors.