How to drown sour cabbage, pickled sour cabbage tutorial

The practice of Northeast sauerkraut.

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 the boiling 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 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 do a good job of sauerkraut, it will rot if it is not good, the fermentation of sauerkraut is the process of lactobacillus reproduction, lactobacillus is anaerobic bacteria, mold and miscellaneous bacteria are aerobic bacteria, adding boiling water is to remove the oxygen in the water, so that other bacteria can not reproduce, to create living conditions for lactobacilli, sealing with plastic film is to prevent air from dissolving into the water again, the past practice is to seal the top of the cylinder with yellow mud, the purpose is the same. Now don't use it, the lid with the lid is tight, the lid is sealed with plastic film, in short, don't let the oxygen in, in order to consume the oxygen in the water, there is also a sauerkraut fresh - an additive for making sauerkraut, the purpose is also to remove the oxygen in the water, but I don't like to use additives.

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.

You need to use a casserole to make it delicious.

Stir-fry the ginger and garlic, stir-fry the pork ribs and sauerkraut, add condiments (there must be a large package of peppercorns) vermicelli, and simmer the broth.

The more stewed, the better.

Pork sauerkraut stewed vermicelli ingredients.

A pack of sauerkraut (I bought vacuum-packed), 450 grams of pork belly with skin, vermicelli or vermicelli (how much to take depends on personal preference for this kind of food), water, ginger, sugar, salt, sesame oil, chopped green onions, garlic, soy sauce. k{k

Method: 1. Pour water into a large pot, about 9 cups, the pork belly is slightly icy and hard, cut into large thin slices, put in the pot, and boil with ginger slices until boiling. Reduce the heat to low, remove the foam from the top, add the sugar, and continue to cook for about 40 minutes, until the meat slices are tender.

Soak the vermicelli in warm water until soft and set aside. If you use vermicelli, remember to cut the long vermicelli so that it doesn't look too long

2. Take out the sauerkraut and put it in the pot and cook until it boils again, then put in the vermicelli or vermicelli, cook for about 10 minutes, add sesame oil and mix well, sprinkle with chopped green onion and eat.

3. When eating, you can attach a plate of garlic and soy sauce to dip the meat slices and eat.

1. Cut off the old roots of the Chinese cabbage, cut the "ten" from the roots, and the depth of the knife is 3-4 cm.

2. Blanch the Chinese cabbage in boiling water until it is 5 ripe, rinse it with cold water, and stack it neatly in a clean jar (put it upside down).

3. Add cold water, subject to the cabbage. Add flour fertilizer and press the weight, and it can be eaten in 10-15 days.

Tutorial for pickling sour cabbage:

1. First of all, choose an appropriate amount of Chinese cabbage, dry it outside for about three days, then remove the dry leaves on the outside of the Chinese cabbage, and then remove the old roots of the Chinese cabbage.

2. Boil a pot of hot water, first cut the cabbage in half, rinse it with water, and then soak the cabbage in the hot water for a while.

Four or five minutes is fine.

3. Take out the washed cabbage to control the water, and after controlling the water content of the dried cabbage, you can sprinkle salt on the cabbage and sprinkle it evenly as much as possible.

4. Then take out the prepared clean pickle jar, arrange the cabbage neatly in the jar, sprinkle salt layer by layer to compact the cabbage, put a washed stone on the top of the cabbage and press it, add an appropriate amount of boiling water to the cabbage, and you can eat it after about 20 days.

Nutritional value:

Sour cabbage retains the nutrients of the original cabbage to the greatest extent, including protein, amino acids, dietary fiber, sugars, inorganic salts, etc. In addition, because sour cabbage adopts the storage method of the dominant bacteria of lactic acid bacteria, it contains a large number of lactic acid bacteria, and some data show that lactic acid bacteria are normal bacteria in the human intestine and have the effect of maintaining the normal physiological function of the gastrointestinal tract.

1. Improve immunity: Sour cabbage is rich in a variety of mineral components, such as copper, which are related to the body's immune function.

2. Digestion: Sour cabbage contains lactic acid, which helps the secretion of gastric acid and the digestion of food, and is suitable for dietary stagnation.

Sour cabbage is pickled as you eat.

Ingredients: Chinese cabbage.

Salt: Cool plain water.

Liquor glass bottle with lid.

Sour cabbage is pickled as you eat.

The Chinese cabbage does not need to be washed, remove the old gang, then cut into shreds, put it in a pot and add a little salt (more salt than stir-frying), stir well and marinate for half an hour. After that, you can add a large glass of cold boiled water and a spoonful of white wine and stir well.

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Wash the glass bottle to control the moisture, fill it with 2 3 cabbage, pour the remaining water in, the water is best not over the cabbage, not enough can add cold boiled water, but the total amount should not be full, leave some space.

Store in a cool place for 15-30 days, during which open the lid and let it out, and press the cabbage floating on the surface down, generally about 10 days The cabbage floating on the surface will sink.

The whole operation ensures that there is no raw water and no oil, remember!

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Sauerkraut, vermicelli, and pork belly are delicious when stir-fried together.

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Sour cabbage. <>

In order to show it to yourself, record the recipe in the book, and do it again when you have time.

Ingredients: 5000 grams of Chinese cabbage.

Salt 500 grams.

Preparation of sour cabbage.

1.Cut into 4 cloves before marinating, wash and dry.

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2.Sprinkle a layer of salt on the bottom of the jar, then cut the cabbage downward, put a layer of vegetables and a layer of salt (stacked), and press the stones.

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Pour the jar 1 time within an hour, and tip the cabbage under the jar upside down. 1 more flip on the third day, and 1 more flip after 1 week. It is usually ready after 20 days.

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Tips: Chinese cabbage still maintains a vigorous respiration after harvesting, releasing water and heat, if not treated in time, it will inhibit breathing, and the temperature of the vegetable will gradually rise, resulting in mildew blue, so remember to pour the tank.

Step 1: Take 2 to 3 mustard greens and wash them by breaking their leaves by hand, and the mustard hearts in the middle can be washed directly in water. Wash them all and let them dry in a ventilated area until the leaves are soft.

Breaking the mustard first makes it easier to soften it in the sun, and it takes up less space when loading the jar, and it is easier to break it this way to clean the mustard greens.

Step 2: Wait until the mustard leaves are softened, add an appropriate amount of edible salt and rub them, stir the mustard greens and edible salt evenly, and then put them aside to marinate for about half an hour.

When kneading mustard greens, you must be careful not to rub the mustard leaves, and gently turn and rub your hands.

Step 3: Take a clean jar or glass jar, wash it with water, wipe it dry, and put all the pickled mustard greens into the jar. Then pour an appropriate amount of rice water into the jar and cover the mustard leaves.

The jar must be washed and dried, so that the old jar sauerkraut will be more clean and hygienic, and it can be stored for a longer time.

To make Laotan sauerkraut, you can use rice water or glutinous rice water to pickle, so that the pickled taste is more delicious, and I personally think that the sauerkraut pickled with glutinous rice water is more delicious.

Step 4: After the water is loaded, close the lid of the jar, fill the jar with water around the jar to prevent air from entering the jar, and then cover the outside of the jar with an opaque bag to prevent sunlight from entering the jar. It can be eaten after marinating for about ten days.

If you use sauerkraut in glass jars, remember to store the glass jar upside down after filling the mustard greens and lid, so as to prevent the outside air from entering the glass jar. When pickling sauerkraut, covering it with a bag that does not see the light will make the sauerkraut pickled more beautiful, and the texture will be more crispy.

Prepare fresh cabbage, spices, etc., and marinate them together.

Steps to pickle sour cabbage:

1. Cut off the roots of the cabbage.

2. Remove all the leaves of the cabbage and wash them, and shake the water on the leaves with your hands.

3. The cabbage gang part of each slice is flat with a knife.

4. Then stack a few pieces together and cut them into thin strips.

5. Put all the shredded cabbage into the basin, sprinkle with salt, and knead the shredded cabbage and salt together with your hands, so that the shredded cabbage becomes soft and wilts out of the water.

6. Stuff the softened shredded cabbage and the water into an oil-free and waterless bottle, fill it, close the lid, do not need to open it during the period, put it in a cool place where the sun does not shine directly, and you can eat it after 15 to 20 days. If the room temperature is very hot, you can put it at room temperature 2 3 after it is put in the refrigerator to ferment.

1. When pickling sour cabbage, you should choose fresh Chinese cabbage, remove the outer layer of the old man, and then put it outdoors and dry it for about three days to evaporate some of the water.

2. Divide the Chinese cabbage from the middle into two, heat it with water in the pot and boil, and then put the cabbage into boiling water to scald it, the Chinese cabbage is scalded with fragrant incense to its roots and vegetables, and finally after the cabbage leaves are scalded, let it cool down, and then directly placed in the container of the sauerkraut, and compacted.

3. Put water in a pickling container the next day, let the water cover the cabbage, then seal it with plastic wrap, put it in an environment of 5 to 10 degrees, and naturally ferment for about 20 days, and the sauerkraut inside can be fermented, and you can smell the rich sour fragrance after opening.

How to pickle sour cabbage delicious.

1. If you want to make your pickled cabbage delicious, the container of pickled cabbage is very important, it is best to choose a large water tank or enamel basin, and you must not use a container containing metal components, otherwise the pickled cabbage is easy to deteriorate, and the sour flavor is relatively poor after pickling.

2. If you want to make the pickled cabbage delicious, the pickling temperature is also very important, and the pickled cabbage must not be pickled in a high-temperature environment, so that it ferments too fast, and it is easy to make the cabbage deteriorate, if you put it in a 5 to 10 degree environment to ferment slowly, so that it is sour and released slowly, and the pickled cabbage can taste particularly good.

3. If you want to make the pickled cabbage taste good, it must be sealed during the pickling process, and the pickling time should not be less than 20 days, and it is best to take it out and eat it after pickling it for 30 days, which will make its sour flavor stronger and taste particularly good.

The pickling method of sour cabbage in summer is as follows:2. Then cut the cabbage into shreds.

3. After cutting a cabbage, put it in a pot, sprinkle a little salt on it, not too much, too much salt will become pickled cabbage. After cutting, sprinkle some salt on top to let the cabbage marinate out the water.

4. The salted cabbage will shrink a lot, and a large pot of cabbage may only have a little left at the end.

5. Finally, squeeze out the water with the cabbage by hand, bottle it, and put a spoonful of white vinegar. Cover and place in a cool place. You can eat it in seven days.

The pickling method of sour cabbage is as follows:Ingredients: half a Chinese cabbage.

Excipients: half a bottle of white rice vinegar, some sugar.

Steps: 1. Tear off the leaves of the Chinese cabbage one by one, rinse them, and then wipe the water on the leaves with kitchen paper (or dry them for half a day).

2. Cut the cabbage leaves into small slices and marinate them with salt for several hours to remove the moisture from the cabbage leaves.

3. Strain out the marinated water.

4. Add a spoonful of white rice vinegar.

5. Add a spoonful of sugar.

6. Continue to add white vinegar until the cabbage is drowned.

7. Put it in the refrigerator and it will be fine for two days.

Self-pickling pickles.

1. Take a water-sealed porcelain jar, it doesn't have to be too big, wash it and turn it upside down to dry the water.

2. Add raw water to the pot, bring to a boil and put in the peppercorns and appropriate salt, not too salty. Cool the water and set aside.

3. Fresh vegetables such as radish, cucumber, beans (I like long beans the most), peppers and so on. After washing, control the moisture, and it is best to bask in the sun. Cucumber beans with whole roots; Cut radish into strips; Peppers are cut in the middle but not cut off, seeded.

4. Prepare ginger slices, dried chilies, Sichuan peppercorns, a small amount of white wine and sugar. First, put the vegetables into the jar, press them as tightly as possible, press a layer of vegetables, and spread a layer of ginger slices, dried chili peppers, and peppercorns. After the jar is full, pour in the cool pepper water, and let the water overflow the vegetables, otherwise it is easy to grow hair.

5. Finally, add a little liquor and a small amount of sugar, the former is used to enhance the flavor, and the latter is used to ferment. Cover the lid and seal with water, do not let the water from the seal dry out, and do not put water or oil into the jar when you take food later. Wait for a week and it's basically good, remember not to marinate too much at a time, and marinate as you eat.

ob r This is what I transferred, there is no practice, refer to the Korean kimchi method.

Korean kimchi is world-famous and has basically become Korea's signature. Ingredients: Chinese cabbage, garlic, salt, fish sauce, chili powder, sugar.

Note: Fish sauce is the most essential thing, and why Chinese sour and hot kimchi and Korean kimchi are the most different places, almost every family in South Korea makes their own fish sauce, Chinese do not eat this thing, but it is sold in large supermarkets, about 8-10 yuan a bottle, most of which is Thai fish sauce. $e

Prepare the materials. 1.Cabbage.

Cabbage has many green leaves, thin skin, dense leaves, and does not have too many outer leaves that need to be removed, and it looks clean and fresh is the best choice. It is advisable to store cabbage with green leaves and look fresh, the larger the newly produced cabbage, the better, and the autumn cabbage should be of moderate size, good balling and heavy weight. Cabbage is not only rich in vitamins or minerals, but also contains a variety of ingredients with a variety of pharmacological effects.

According to academic publications, methylmethionine contained in cabbage is a bioactive substance of methionine, which has a curative effect on arteriosclerosis, and methylsysteinsulfoxid has a cholesterol-strengthening effect.

Radish is mainly composed of water and is rich in vitamin C and the digestive enzyme amylsaccharase, which helps digestion if eaten raw. Compared to radish hearts, vitamin C is mainly distributed on the skin of radishes, so it is best not to peel them and eat them after washing. Radishes are coarse and uniform, scarless, fresh, glossy in color, firm and soft, not too spicy, and sweet.