Sauerkraut pickling method, sauerkraut pickling method

Step 1: Choose the dish Choose.

Eight- or nine-medium rare cabbage is appropriate.

Step 2: Drying cabbage The appearance of the cabbage is not crispy, and you can start wilting.

Step 3: Cleaning and disinfection of sauerkraut jar and pressure cylinder stone Pickled sauerkraut must not be made in plastic containers, preferably porcelain jars, and granite or bluestone are best used for pressure cylinder stones. The jar and cylinder stone used for pickling sauerkraut should first be thoroughly cleaned, and if it is the jar and cylinder stone that have been pickled in the previous year, it needs to be carefully cleaned and disinfected, especially the cleaning and disinfection of the edges and gaps.

Households can use 75% alcohol or liquor above 65 degrees to disinfect sauerkraut tanks and pressure cylinder stones. The sauerkraut tank and the pressure cylinder stone are thoroughly cleaned and dried, and the inside of the sauerkraut tank, the edge of the tank and the pressure cylinder stone are repeatedly wiped with a new towel dipped in alcohol or liquor.

Step 4: Enter the cylinder.

Cabbage one by one turn circle to place solid, do not leave a gap between the vegetables (the vegetables can be cut in half), a layer of vegetables and a layer of salt sprinkled evenly, the amount of salt is 2% of the weight of the cabbage, after the top layer of cabbage is pressed on the top layer of about 40-50 pounds of cylinder stone.

Step 5: Seal the cylinder.

How big the tank is to pickle how much cabbage, cabbage is best filled and more than 3-5cm on the edge of the tank, according to the temperature, the second and third days when the cabbage is lower than the edge of the tank when adding water, the water must not be over the cabbage (you can add about 2/10,000 of the weight of the cabbage with the water of vitamin C). Many people's pickled sauerkraut rots, and one of the important reasons is in the sealing tank. After adding water, the cylinder mouth should be sealed with a very thin plastic film, and the film should be laid flat against the water surface.

Many people's sauerkraut jars are placed in the kitchen, and if a few drops of oil accidentally fall in, the whole jar of sauerkraut will be soaked.

Step 6: Fermentation.

During the fermentation process, air bubbles will be generated in the tank, and the plastic film that seals the mouth of the tank will be smoothed against the water surface at any time. The suitable fermentation temperature is 8-15; It can not be lower than 5, and the temperature is too low, which is not conducive to sauerkraut becoming sour. Too high, sauerkraut is perishable.

There are many ways to clean the ingredients you want to make, and then there are many ways to make sauerkraut, the easiest is to put the cleaned ingredients in a kimchi jar and stack them neatly, pour in salt water, and just submerge the ingredients.

Wash the vegetables, use a kimchi jar into an appropriate amount of water, put an appropriate amount of salt, and then put the vegetables in and it is OK.

Take a large vat, wash and scrub it clean, cut the cabbage in half, put it into the jar layer by layer, make a pot of boiling water and pour it into the jar, and then pour cold water until the cabbage is submerged.

The custom of eating sauerkraut has a long history, and the method of pickling sauerkraut is introduced

The best pickling method of home-cooked sauerkraut in Northeast China.

The pickling method of sauerkraut is as follows:

Ingredients: about 8 cabbage or baby cabbage, appropriate amount of mineral water.

1. First choose the dried white leaves, then rinse them off. Then leave it outside in the sun until it is moist and soft. Put a knife or two on the slices of the Chinese cabbage from the side, and it is more convenient to blanch it after slicing, and you can blanch it into the core.

2. Prepare a large pot, bring the water in the pot to a boil, then blanch the Chinese cabbage in boiling water, turn around, and cook for about 2 minutes. Don't blanch the Chinese cabbage for too long, and take it out to cool before and after blanching.

3. Prepare a kimchi jar or glass jar, try not to choose a plastic bucket, etc., and place the cabbage neatly in the jar. Then pour in a couple of bottles of mineral water or tap water, as long as you don't drench the cabbage.

4. Put a few large stones to compact the Chinese cabbage, do not float on it a little, it will be easy to spoil if it floats on it, and marinate it for four or five days before eating.

Sauerkraut needs to be marinated for about a month. With the pickling process, the nitrite content in the sauerkraut is highest in the first week. After 10 days, it generally begins to decline. After 20 days, it was basically gone. It is safer and safer to eat pickled sauerkraut and eat it after a month.

Because there needs to be a good fermentation process, but the temperature is different in each place, how long to marinate should be decided according to the actual situation.

Here's how pickled sauerkraut is made:

The selection of materials should be coarse white radish, Chinese cabbage, and green vegetables. Remove the roots, yellow leaves and sundries of the selected materials, put them in boiling water and turn them up and down for about 1 minute, and then remove them. Rinse: Rinse the boiling ingredients in clean water several times, wash them well, and then drain or pinch them dry.

Stir about 50 grams of flour (cornmeal is the best) with 3 kg and 5 kg of water to boil on the fire for later use. Fill the jar with the vegetable material into the jar first, then pour in the boiling thin water, then add about 250 grams of acid, seal the mouth of the altar, place it next to the stove in winter, put it in a cool place in midsummer, and open the altar to eat after 24 hours.

Precautions for pickling sauerkraut

1. Vegetables should be cleaned

The pickled sauerkraut dish must be cleaned. Generally, choose Chinese cabbage, mustard greens or kohlrabi, then after buying it, you need to wash it first, and if the skin has some rotten or shriveled leaves, it must be removed, otherwise the pickled taste is not good, and the other is easy to breed bacteria, resulting in pickled sauerkraut is easy to spoil.

2. Exposure to the sun

If you want to make the pickled sauerkraut taste sour, crispy and tender, then it is recommended that you put the processed vegetables in the sun. The main principle of exposure is to use the sun's irradiation to evaporate the water in the dish.

Ingredients: 500 grams of mustard greens, 20 grams of 50 liquor, 15 grams of salt, 1 liter of water.

Steps: Biqing.

1. Wash the mustard greens and dry them (the leaves on the surface can be wrinkled).

2. A glass jar, clean it with dish soap, and then disinfect and dry it with boiling water for later use, be sure to ensure that there is no oil or water in the container. Put the water in the pot, bring it to a boil and let it cool.

3. Pour it into a glass jar and add salt and cooking wine to mix well.

4. Put the mustard greens in a glass jar and marinate for 10 days before cooking.

5. The user uses lard to stew and fry, add an appropriate amount of sugar and pork, which is sweet and sour.

The above content refers to Encyclopedia - Pickled sauerkraut.

Here's how to pickle sauerkraut:

Ingredients: cabbage, salt, water.

Container: Pickle vat.

1. After buying fresh cabbage, put it on the balcony to dry for two days, remove the old leaves outside, and cut off the roots of the cabbage. Chinese cabbage can be cut in half, baby cabbage does not need to be cut.

2. After the cabbage is processed, add enough water to the pot, put the cabbage in boiling water and blanch it, the scalding time does not need to be too long, the sauerkraut pickled in this defeat is delicious and not bitter, the blanched cabbage is cooled for a while, and then taken out and drained.

3. Prepare a clean container, it is best to use a jar, scald it with boiling water, sterilize, put a layer of salt on the bottom of the tank, and then put in the cabbage with dry water, a layer of cabbage and a layer of salt, put it into the jar, and lay it flat.

4. After a few hours of loading Chaweiling, add water to the tank, not too much, just be able to see the water, and then press the cabbage with a large stone to ensure that the cabbage is completely soaked in water, in order to avoid dust entering, you can cover it with a layer of gauze.

Pickles precautions

1. If the cabbage is too big, the mouth of the tank is too small or you want the cabbage to pickle faster, you can also cut the cabbage in half and marinate.

2. Don't cover the lid, the sauerkraut is afraid of heat and is afraid to cover, if you are afraid of falling ashes, cover it with a layer of gauze, and the must be pressed with a heavy object such as a stone to ensure that the cabbage is soaked in water and pickled for about a month.

3. When pickling, you should get that kind of cool place, 2-8 degrees is the best; When pickling, if there is foam, you can often skim it out, the water is too little, you can add it again, be careful not to get oily, otherwise it is very easy to rot.

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

Seasoning: Salt (it seems that you can leave it alone).

Pickling: Wash the cabbage (or just remove the outer layer), then split the cabbage into 2 cloves from the middle to allow the water to penetrate and place well.

Then one by one, one by one, turn around and put it in a circle, each layer can put some salt appropriately, it should be pressed very solidly, there is no gap between the vegetables, and after the placement is done, a big stone is pressed on the top layer of cabbage.

Then pour in raw water. After a month (about 20 days in some areas), the sauerkraut will be pickled, and if the place where the sauerkraut jar is placed is slightly cold, it can be put for a long time and will not be bad, and you can eat it as you go.

Instructions plus notes:

1. Cabbage is very important, not all cabbage pickled in any region is delicious, and the varieties in the same region are not the same.

2. Don't put the sauerkraut jar in a hot place, cool it down, and ensure that it doesn't freeze.

3. It is best to use the kind of large tank that holds water in the countryside.

4. Be sure 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 Northeast China is the best. In the area a little north of the Yellow River, the taste of sauerkraut is far from that of the northeast

6. Not all times can be pickled, at least after the beginning of winter in the Northeast.

7. Now there is a kind of sauerkraut called "sauerkraut fresh", which is similar to yeast, and it is said that it will be delicious when it is sprinkled in the jar.

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

9. Some people use nitrate and nitrite to pickle sauerkraut, pickles, salted fish, salted meat, smoked food, etc., just like bean sprouts say it is easy to be poisoned. As for whether naturally pickled sauerkraut will be poisoned, I don't know.

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

Pickled sauerkraut ingredients.

Ingredients: Chinese cabbage. Container.

Method 1: Prepare containers: plastic barrels, jars, jars, urns, 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 there is no need, there is a lid tightly, no lid with plastic film sealing, in short, do not let oxygen in, in order to consume oxygen in the water, there is also an additive for making sauerkraut with sauerkraut, the purpose is also to remove oxygen in the water, but people generally do not like to use additives.

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