How to make sauerkraut so that it won t rot 1 cabbage should be cooked thoroughly, in detail

Step 1: Choose your dishes.

Choose. Medium-rare cabbage is preferred.

Step 2: Dry the vegetables.

The cabbage is not brittle on the outside, and it is enough to start wilting.

Step 3: Sterilization.

Principle: Sauerkraut is fermented by using various microorganisms that naturally adhere to the surface of vegetables. Fresh vegetables contain a large microbiome, including many potentially harmful microorganisms and very small amounts of lactic acid bacteria.

First of all, the cabbage is simply disinfected with salt water, the cabbage is rinsed with water, and then soaked in salt water, and the ratio of salt to cabbage is 2%. Mix the salt with the water thoroughly and put the soaked cabbage into the sauerkraut jar. (Note that not only the cabbage needs to be disinfected, but also the container of pickled sauerkraut should also be disinfected, especially the sauerkraut tank that has been stained with rotten sauerkraut in the previous year needs to be carefully disinfected, especially the disinfection of the edges and gaps, because it is easy to have various bacteria here.)

Household disinfection can be done with alcohol or liquor. Wipe the inside of the sauerkraut jar with a new towel dipped in alcohol, then rinse with clean water and let it dry. Never use a used rag, because there are all kinds of bacteria left on the rag, and wiping the sauerkraut jar with a rag with bacteria will be wasted.

Step 4: Enter the cylinder.

Pour the remaining brine from the soaked cabbage into the jar.

Expert Luo Gang reminded that how much cabbage is pickled in how big the vat, one by one, turn in a circle and place it solidly, leaving no space between the vegetables, and press a big stone on the top layer of cabbage after it is placed. According to the temperature, add water for the second and third days, and the water must not be over the cabbage. In addition, pickled sauerkraut must not be made in plastic containers, preferably in porcelain jars.

Step 5: Seal the cylinder.

Many people's pickled sauerkraut rots, and one of the important reasons is in the sealing tank. The sauerkraut tank is placed in the kitchen, and if a few drops of oil are accidentally dropped, the whole sauerkraut will be soaked. Luo Gang introduced a simple and effective method to seal the cylinder mouth with a very thin piece of plastic film.

Cover the plastic film on the stone, smooth it down along the shape of the stone, cover the dish, and seal it along the inside of the cylinder wall. The film is laid flat against the water surface.

Step 6: Fermentation.

During the fermentation process, air bubbles are generated in the vat, and the plastic film is smoothed at any time.

Precautions] Temperature: 8-12 degrees; The temperature should not be lower than 5 degrees and the temperature is too low, which is not conducive to sauerkraut becoming sour. Too high, sauerkraut is perishable.

Eating time: After pickling the sauerkraut for a month and a half, it can no longer be put in the jar, if you want to continue to eat, you can take it out and put it in the refrigerator to freeze. When you want to eat it, you don't need to clean it, and it tastes better when you put it in the pot directly.

Related Links] "Sauerkraut fresh" should not be put too much.

Some readers asked: There is a special "sauerkraut fresh" for pickling sauerkraut on the market, I don't know if it can be used?

Luo Gang explained that the main ingredient of "sauerkraut fresh" is sodium benzoate, which has the effect of inhibiting the growth of miscellaneous bacteria and inhibiting the formation of nitrite. Generally, the amount added is five ten-thousandths of the amount of cabbage, because sodium benzoate is also a preservative, excessive intake of sodium benzoate will be detrimental to health, and when buying "sauerkraut", we should pay attention to whether its manufacturer is regular. In addition to sodium benzoate, vitamin C can be added to the amount of cabbage from 2/10,000 to 5/10,000 in the early stage of pickling sauerkraut, and nitrite formation can also be blocked.

1: Remove the old gang and wash a Chinese cabbage, cut it into shreds, you can fry it if you want to, stew it and cut it finely, and it doesn't matter if you want to make the filling. 2：

After cutting, put the shredded cabbage in a pot and put 3 to 4 grams of salt in a layer. The thickness of the first layer of the yard is 8 to 10 centimeters thick, until the yard is finished for two hours. 3：

After two hours of inspection, the cabbage becomes soft, a lot of water comes out, take out the cabbage and put it in a bottle, try to compact it, the bottle should choose a glass bottle, do not use a plastic container, usually buy canned bottles in the supermarket, salty bottles can be washed and reused. 4: Don't add water first, cover the lid, wait for the next day the cabbage will have some fermentation and some water will come out, if it is enough to use the cabbage, you don't need to add water, if it is not enough, you can add some water into it, be sure to not have the cabbage, and then cover the lid, marinate for about 10 days to eat.

1. Add water to dilute, if there is too much soup, you can pour out the soup, add water and then simmer.

2. Rinse the sauerkraut several times, or chop the sauerkraut and rinse it again, and soak it for a period of time after rinsing.

3. Soak the sauerkraut in warm boiled water or light salt water, you can soak it several times, and remember to change the water in the middle.

4. When frying sauerkraut, you can put more sugar to neutralize the sourness of the sauerkraut with the sweetness of the sugar, but you can't put too much sugar, otherwise the taste of the sauerkraut will be nondescript.

5. When stir-frying sauerkraut, add some seasonings that are easy to neutralize the sourness, such as chili, onion and garlic, etc., and add an appropriate amount of seasoning according to the size of the sourness.

6. Put more salt when frying sauerkraut, of course, not too much salt, otherwise it will be salty.

7. Add baking soda to the water, then soak the sauerkraut in baking soda for a period of time, and use the alkalinity of baking soda to neutralize the sourness of the sauerkraut.

Turn the jar full of sauerkraut and seal the mouth of the jar with paper upside down, with the mouth of the jar facing down, the bottom of the jar facing up, the heavy jar of sauerkraut pressing the mouth of the jar, and the sauerkraut in the jar against the sealing paper of the mouth of the jar. In this way, the air outside the jar cannot enter the jar, and the sauerkraut in the jar is not easy to rot and spoil. Pickled sauerkraut should be pickled after the climate turns cool, and the temperature should be 5 15.

If the temperature is too high, the vegetables are easy to rot, and the temperature is too low to be conducive to fermentation.

1. Dehydration. That is, the amount of water in the food is reduced. There are three living environments for rot germs, namely room temperature, moisture and oxygen, and if one of them is changed, the rot germs may be controlled.

The degree of dehydration of food is inversely proportional to the rate of decay, so people take methods such as drying, fumigation, and squeezing to dehydrate food for better preservation.

2. Oxygen isolation. That is, to separate the pickled food from the air. When the food is in a state of lack of oxygen, it is difficult for rotten bacteria to breed, so as to achieve the purpose of preserving the food.

Adopt a variety of methods such as water sealing method, pouring the mouth of the altar, and soaking vegetables in water to separate the pickled food from oxygen.

3. Add flavor. That is, adding condiments to food. The condiment has two functions, one is to increase its ability to resist rot germs; The second is to make the sauerkraut taste more delicious.

Common condiments include salt, chili powder, soju, etc. According to the dietary needs of different places, different condiments can be added, so that the pickled food has the characteristics of each place.

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

3. The cabbage 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 chopped cabbage shreds 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.

Do you have any more questions?

What is the secret to the crisp and sour taste of pickled cabbage, and what are some tips? Chinese must be no stranger to the food of sauerkraut, northerners like to use large vats to pickle cabbage to make sauerkraut, sour and delicious, the taste is not generally good, and it tastes unique. Whereas, southerners tend to prefer pickled sauerkraut with mustard greens.

Friends who like to eat sauerkraut fish know that this dish is made more delicious with southern Laotan sauerkraut, and today I will share with you how this Laotan sauerkraut is made.

The most important thing is that the pickled sauerkraut in this way tastes crisp and refreshing, and it will not be bad if it is pickled for a year, interested friends must try it for themselves Oh The first step: take 2 to 3 mustard greens and break their leaves by hand to clean, and the mustard heart 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. The above is the method of pickling Laotan sauerkraut introduced to you today, is it very simple?

The sauerkraut can be eaten on the ninth and tenth days of pickling, and if it is preserved, the pickled sauerkraut can be left for a year, so interested friends should not hurry up and try it.

Pickled sauerkraut is crispy and not rotten, and it is delicious, and it requires some tricks.

Step 1: Dry the newly bought cabbage until the cabbage is wilted, then clean up one by one, cut the head and tail, remove a whole circle of cabbage, and cool off some leaves.

Steps. Second, the pickled cabbage tank, the best kiln firing, the only defect is that it is too earthy, too bulky, and the tank has to be brushed and dried.

The third step is to pickle the vegetables, first wash the vegetables with water, and then put the vegetables into the jar one by one. Sprinkle salt on each layer.

Step 4: Seal and press the stone, use the washed vegetables to help a circle of yards, help the outer leaves, and the yard is round, and then press the brushed bluestone. After leaving it like this for three days, boil water and pour it into the jar, and the food is completely gone. When the dish is completely delivered, it is ready to eat.

To the season of pickled cabbage in one year, the sauerkraut in the north of China is mainly Chinese cabbage, which is not the same as the sauerkraut in the south, and every household in the rural areas of the north has a big vat, pickled with a full sauerkraut and many sauerkraut pickled in the process is prone to rotten sauerkraut, and even rotten and deteriorated, which seriously affects the taste and quality of sauerkraut, and introduces how to make sauerkraut at home.

Tools: Raw cabbage, salt.

Method steps.

1. Clean the pot to put cabbage and the pot on the earthen stove to ensure that there are no oil stains, clean the large vat of pickled cabbage, and put it to dry in the sun. Boil half a jar of boiling water, let it cool and set aside.

2. Select winter cabbage with a hard heart and good quality, remove the outer layer of withered yellow leaves, and cut off the protruding roots at the bottom.

3. The cabbage is larger on all two halves, the water in the pot is boiled slightly, first soak the cabbage roots and gangs in hot water, and then push the whole cabbage into the pot, wait for the leaves to become soft and the color changes, then take it out and put it in the pot to cool.

4. Dry the cabbage and start to put it in the jar, sprinkle a thin layer of salt on the bottom of the jar, sprinkle a layer of salt on the cabbage, add more salt to the top, do not have too many gaps between the cabbage, and finally press a big stone to compact the cabbage.

5. Pressed cabbage, plus cool boiled water, no more than two fingers of cabbage is appropriate, more can be. Add a little high liquor to the vat. Put it in a cool place and wait for more than a month to ferment the sauerkraut and marinate it.

Precautions. When the cabbage is scalded, it is easy to rot when pickled, and now there are many people who do not need to blanch the cabbage, and the effect of pickling sauerkraut is also very good.

During the pickling process, if it comes into contact with oily utensils, the sauerkraut will rot. Take pickled sauerkraut, get oil on your hands, and it is easy to rot in the later stage.

It is not recommended to use raw water to pickle sauerkraut, it is better to use cold boiled water. The water in pickled cabbage should always be better than cabbage, and the water in the cabbage will seep out after pickling for a few days.

If the temperature is too high, it is easy to rot, and the sauerkraut tank is finally placed in a place of 5-10 degrees to ferment, and the temperature is too high to rot, and it is not easy to control, and the fermentation time is too long when the temperature is low.

How to make pickled sauerkraut without rotting.

Method. 1. Steps: 1 Remove the rotten leaves on the outside of the cabbage, put the cabbage in the sun for two days, let the cabbage run away with water 2 Wash the jar, and set aside 3 Turn the cabbage upside down and put it into the jar for compaction, sprinkle a little salt on each layer to prevent the cabbage from rotting. 4Find a suitable stone, wash it with boiling water and scald it (if there is a big stone, it is better).

5 Press the stone against the cabbage. 6. Take a basin and pour water into the jar The water should be submerged with the cabbage 7, and press the stone with your hands to compact. 8. Place it in a cool place for more than 40 days, and wait until the cabbage and water are yellow.

Method. 2. Steps: 1. Select the long cabbage in the picture and select the one that is firm and has no bad leaves. Peel off the outer leaf or two and rinse slightly.

2. Cut a long knife at the cabbage gang and break it with your hands. (Breaking it by hand can try to keep the integrity of the leaf so that there are fewer broken leaves.) If there are many broken leaves, they tend to float, and if they come to the surface, they tend to spoil.

3. The small cabbage can be divided into 2 halves, and the larger cabbage can be divided into 4 halves. 4. Boil a pot of boiling water, put the cabbage heart up in the pot after the water boils and blanch it slightly, a few seconds, up to 1 minute. Remove from cool water and drain.

5. Put the processed cabbage in the container, sprinkle a layer of salt, and compact. (1. Each layer of cabbage and the next layer of cabbage are placed cross-crossed, which can prevent the cabbage from floating.) 2. Sprinkle some salt thinly, not too much.

We're making sauerkraut, not pickles. 6. After all the yards are stacked, buckle a ** on it, and then press a large washed stone. (If not, find a large bottle filled with water and press it on it, as long as you can hold down the cabbage so that it doesn't float.)

7. Fill the container with cold water, and cover the cabbage. Then cover the lid, or plastic wrap or something like that, wait quietly for 20-30 days, and the cabbage will be sour. (1 If you use plastic wrap, you need to let go after 2 days, and then you don't need to open it again.)

2. Place in a cool place, preferably at room temperature of about 5 degrees).