how to pickle sauerkraut in a bottle, do you add water to pickle sauerkraut in a bottle How to pickl

How to make it: Ingredients: two cabbages, an appropriate amount of salt, an appropriate amount of water, and a mineral water bottle (large) Production method: 1. Wash the Chinese cabbage and cut it into shreds (the knife and cutting board should not have oil, the vegetables are easy to rot).

2. Put the shredded cabbage into the mineral water bottle (the bottle cannot have oil).

3. When each load is at a certain height, add salt once.

4. Shake the bottle when the dish is about to reach the mouth of the bottle, and continue to fill the dish.

5. After the dish is almost added, fill the bottle with water, seal the bottle mouth with plastic wrap, screw the bottle cap, marinate for about 25 days (you need to add water halfway), and the dish will be pickled.

Put the chopped cabbage in a pot, sprinkle it with salt and drown it, and when the cabbage is well submerged and the cabbage water is brought out, then take out the water. Then bottle, press it when it is full, if there is a lot of space, put it in again, but don't fill it too much, leave a little space to give the cabbage room to ferment.

Hello, if you pickle sauerkraut in this bottle, the main thing is to use a little water, put a little salt, and pickle it with chili peppers.

1. Raw materials: Chinese cabbage, salt.

2. Steps: The cabbage bought back is put on the balcony to dry for two days to remove the moisture.

3. Peel off the old skin of the dried cabbage, break it leaf by leaf, and wash it with water.

4. Slice the washed cabbage from the top and cut it into thin strips, the finer the cut, the better, and the taste will be better when eating.

5. Put the chopped cabbage in a large pot, put an appropriate amount of salt, and marinate for 2 hours.

If we pickle the sauerkraut in a bottle, first we cut the cabbage into thin strips, then blanch it with water, um put it in a bottle and put salt in it and seal it.

Hello, if you pickle this sauerkraut in a practical bottle, you can put it directly into it, and then add a little salt and tighten it.

If you use a bottle to pickle sauerkraut, you must clean it, and then choose the corresponding cabbage, so that the right amount of condiments can make the sauerkraut look good.

Pickle sauerkraut in a bottle without adding water. Here's how to pickle sauerkraut in a bottle:

1. Find a canned food bottle with a large mouth, clean it with water, buckle it upside down on a flat surface, and control the moisture for later use.

2. Remove the outer leaves of the Chinese cabbage and take its cabbage sum for later use.

3. Slowly pull off the leaves of the Chinese cabbage one by one and clean them.

4. Use a knife to cut the leaves into small pieces.

5. Put the chopped cabbage in a pot, add 1 tablespoon of salt, knead it well with your hands, marinate it for 30 minutes, and pickle the cabbage.

6. Put the pickled cabbage into the canned bottle and press it by hand.

7. Put another stone and press it on top of the cabbage.

8. Then wrap the mouth of the canned food bottle with a layer of plastic wrap.

Close the cap again and tighten it. Put it in a cool and dark place, and after a week, the sauerkraut is ready to be enjoyed.

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.

Bottle pickled sauerkraut to put water, the method is as follows:

Ingredients: 1 mustard green, appropriate amount of salt, appropriate amount of cold boiled water.

1. Wash the vegetables, slightly control the moisture, and cut into thin strips.

2. Sprinkle a little salt in the shredded vegetables and mix it.

3. Marinate the shredded vegetables for about ten minutes, put them in an oil-free and waterless glass bottle, and pour the pickled water into the bottle.

Fourth, when the shredded vegetables are bottled, they should be compacted with chopsticks while loading, and finally put in an appropriate amount of cold boiled water, the cold boiled water can be submerged over the cabbage, and the bottle should be covered with a lid and put aside to ferment.

5. When I was about a month old, I opened the lid and the pickled cabbage was ready.

Ingredients: 1 cabbage, salt to taste. Steps: 1. Choose a Chinese cabbage and cool it for 3-5 days to remove moisture.

2. Blanch it with boiling water after shredding, so that it can be cleaned, and the color of the pickled sauerkraut is also good-looking.

3. Find a bottle, compact it with a layer of salt and a layer of cabbage, seal it well, and it will be fine after a month at room temperature.

Precautions for choosing sauerkraut1. Look at the vegetable gang: A good sauerkraut cabbage is slightly white and transparent, the leaves are slightly yellow, and the overall color is very refreshing.

2. Smell the smell: sauerkraut with a strong sour fragrance is better. If you feel that the taste of sauerkraut is wrong and has a musty smell, don't buy it.

3. Look at the texture: good sauerkraut is elastic, and contaminated sauerkraut is sticky and soft.

4. Wash it: After buying the sauerkraut, be sure to wash it several times until the color of the water becomes clear. If you don't eat it right away, or if you don't finish it all at once, put it in the refrigerator and store it. If you find that the sauerkraut is moldy or has a white film on the surface, you should throw it away immediately.

The above content refers to Encyclopedia - Pickled sauerkraut.

In fact, it is very simple to take pickled cabbage as an example:

1 Pick the dead leaves of the cabbage (do not have the cabbage heart), clean it, and let it dry the water under the sun.

2 After drying, cut the cabbage finely with a knife, sprinkle with salt, add some chili pieces, garlic foam, and a little peppercorns with your hands. Fill into a bottle.

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.