The method of shredding and pickling sauerkraut in the Northeast, does the shredded pickling of Nort

How to pickle sauerkraut: 1. The bought cabbage is exposed to the sun for two or three days, and the ultraviolet rays sterilize it, so that the surface of the old gang withers. Remove the old gang and rinse it with water; 2. Put the cabbage in boiling water and blanch it slightly, don't blanch it for too long, and use cold water to cool or let it cool; 3. Put the cooled cabbage into the crisper box, pour cold water, compact it with a heavy object such as a plate, and cover it with a lid to seal; 4. Place it at room temperature for two or three days to ferment, and then put it in the refrigerator, which can be taken out every few days and put at room temperature for half a day, otherwise the refrigerator temperature is too low and it is not easy to ferment and become sour, twenty days.

You can eat it later. (In the past, the Northeast was pickled cabbage in winter, and the room temperature was about 10 degrees Celsius, and if the room temperature was high, it could be taken out occasionally in the refrigerator to speed up the fermentation).

Tips: 1. Even in the Northeast, there are many people who say that sauerkraut is not good and is easy to rot. I think the main reason for the bad pickled cabbage is that the method is wrong, as long as the following points are guaranteed, there should be no problem:

1) Cabbage to choose good cabbage; (2) The selected cabbage should be exposed to the sun for sterilization; (3) The production process is guaranteed to be oil-free; (4) The fermentation effect is better without salt. (Now many Northeast people like to put salt in pickled cabbage, but putting salt will affect the effect of fermentation, and cabbage is easy to turn black and smelly) 2. In the past, Northeast pickled cabbage was stained in a large vat, and finally a large stone was pressed on it, and the purpose of pressing the stone was to prevent the cabbage from floating up and exposing it outside, and the other could compact the cabbage and put more cabbage. Now the family generally does not have this kind of vat, I use a crisper to stain it, on top of it with a plate to press the cabbage not exposed, if the pressure of a plate is not enough, just press a few more, must not be exposed outside, exposed outside will rot; 3. The water for pickling sauerkraut can be used in ordinary cold water, which is very simple.

4. The pickled cabbage should be sealed to prevent pollution and other miscellaneous bacteria from falling in, which will affect the fermentation effect. In the past, it was covered with plastic film, but I used a crisper to stain it, and the sealing effect was better; 5. In the past, the pickled cabbage was stained whole, if you don't have such a big container and want to stain more, you can cut the cabbage vertically into two halves or four halves, or break the cabbage leaves to the stains.

In winter, Chinese cabbage is on the market! The mountains of Chinese cabbage in the vegetable market are particularly attractive when the sun shines. I can't help but buy a few and what do I use them for? Of course, it's the Northeast sauerkraut that I have loved since I was a child, so let's start accumulating sauerkraut immediately.

I bought 500 catties of Chinese cabbage, 200 catties of green onions, and 200 catties of cabbage, and I will eat these this winter.

Cut out the bad ones.

This one is cut, and some of it is not finished, and I am learning it for the first time, so record it, my brain is not easy to use, and if I don't remember it now, I will definitely forget how to do it.

The pile of cabbage is all in this vat. Put the cabbage in the jar before the film is covered, every two layers of cabbage on the top of the step so that you can put more, put salt (with sea salt, don't put too much salt at the bottom, because the salt on the top of the water will also run down) every two layers of salt, this tank uses three packs of sea salt.

This is stewed sauerkraut meat, to stew for more than an hour to be delicious, Northeast people say that the more stewed, the more delicious I also put potatoes and vermicelli, potatoes should be put on the pot 20 minutes before putting down, otherwise it will be stewed, stewed in half a pot, can be eaten for two days l

Don't drool.

As a pure Northeasterner, I haven't seen this dish. But I know how to do it. Be sure to use sauerkraut and Chinese cabbage from the Northeast, pickle it, cut it into shreds, wash it a little twice, control the water, and don't squeeze it too dry.

Thin slices of pork belly. The pot is hot, it must be a hot pan, oil, there is lard to add a little, the pork belly is in the pot, fry over medium-low heat until the meat side is yellow, a little burnt, the oil comes out, add thirteen spices, shredded green onions, shredded ginger, soy sauce (light soy sauce) stir-fry, add sauerkraut, stir-fry. The sauerkraut itself has water, if the water is less, add some boiling water, an appropriate amount of salt, and add some dark soy sauce if you like heavy color, and stew it slightly.

Sauerkraut translucent add some MSG and remove from the pan.

1. Wash the pork belly with the skin, add cold water to the pot, remove the blood foam when slightly boiling, increase the ginger slices of green onions, and cook over low heat for about 40 minutes until seven or eight medium-cooked.

2. Thinly slice the pork belly. Shred the sauerkraut, and the vegetable part can be slipped flat with two knives to make the vegetable into three layers, in short, the finer the cut, the better.

3. Put an appropriate amount of oil in a wok, stir-fry the minced ginger and garlic, add the original broth of the boiled meat, sliced meat, shredded sauerkraut, and cook over low heat for about 15 minutes.

4. Season with refined salt, a little chopped green onion, monosodium glutamate and pepper, and serve on the table.

Five plus blood sausage is good, but it is only found in the Northeast.

Sealed marinade is required. Here's how:Ingredients: 1 Chinese cabbage, appropriate amount of salt, appropriate amount of cold boiled water.

1. Cut the washed Chinese cabbage into shreds.

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

3. Marinate for 10 minutes, put it into an oil-free and waterless glass bottle, and pour the marinated water into the bottle.

4. When bottling the shredded cabbage, it should be compacted with chopsticks while loading, and finally put in an appropriate amount of cold boiled water.

5. Marinate for about 1 month and then eat.

Pickling method: 1First of all, you should choose cabbage, it is best to choose the kind of cabbage with a soft cabbage heart, and do not choose the cabbage with a very solid cabbage heart, so that the pickled sauerkraut will taste better.

2.After the Chinese cabbage is bought, it is best to leave it outside to air dry for a day to let some of the water of the cabbage evaporate, and then clean the cabbage, drain the water and then pickle.

3.After the cabbage is drained, cut it in half from the middle, if you want to shorten the pickling time, you can also cut it into four petals, and many people cut the cabbage into shreds and pickle, which is more convenient, but I still recommend that a cabbage cut in half is more suitable.

4.The cabbage cut in half is neatly stacked in the jar, each layer of cabbage is sprinkled with some large grains of salty salt on it, and so on until the cabbage is filled in the jar.

5.After the cabbage is all placed, we find a heavier stone, clean it with water, press it on the top of the cabbage, do not add water to the tank, you need to press it with a stone for three days, after three days, the cabbage will shrink because the water is sanded out, this is where we can add water to the tank, as long as the cabbage is not over, and the stone should not be taken out, let the stone always press the cabbage, until the cabbage ferments.

Material. Cabbage.

Method. 1. First of all, put the picked cabbage outside for two or three days to evaporate some water.

2. Wash your hands and knives clean, completely oil-free. Cut off the old gang and bad leaves of the cabbage and cut it in half from the middle.

3. Brush the pickled container clean and dry, and there should not be a little oil.

4. Blanch the chopped cabbage with boiling water, do not blanch for a long time, first blanch the roots and then the leaves, and the color of the vegetables will turn slightly green.

5. The cabbage should be cooled first, and then pressed down into the container with the incision downward, and pressed as tightly as possible.

6. After arranging, press a stone on top and seal the mouth of the container with plastic wrap.

7. Pour water the next day, let the water cover the cabbage, and then seal the plastic wrap to reduce the contact with the air and better fermentation.

8. Marinate at a temperature of 5-10 degrees for 30 days before eating.

9. During the period, pay attention to observe the water level in the container, and if the water is too much, scoop out some in time to prevent overflow.

10. Wash or soak it before eating, squeeze out the water before cooking.

Tips. There are a few things to pay attention to when accumulating sauerkraut:

First: use water tanks, enamel basins or plastic buckets for containers, and do not use any metal containers.

Second: the containers, tools, and even hands used in the whole operation process should not have a little bit of oil, and the oil content will cause the rot of sauerkraut. Rotten sauerkraut is not edible.

Third: the temperature of pickling should be low, so as to ensure that the sauerkraut ferments at a slow rate, and the lower the temperature, the slower the fermentation rate. If the temperature is too high and the sour taste is released too quickly, although the sauerkraut can quickly become sour and eaten, there will be a lot of harmful substances.

The suitable fermentation temperature is 5-10 degrees.

Fourth: It is best to seal the fermentation process as much as possible.

Fifth: Sauerkraut is fermented at a low temperature for a long time, at least more than a month before it can be eaten.

Dear, first of all we choose.

Eight, nine medium-cooked cabbage is appropriate, Chinese cabbage is fresh and full, if there are scars or spoilage on the vegetable gang, leave it behind. Then put the cabbage in the sun for two or three days until the cabbage is gone. The main purpose is to dry out some moisture, so that the cabbage will not spoil when pickled.

Cabbage does not need to be washed, because it is enough to wash it before eating, and it is necessary to sprinkle a layer of cabbage with a layer of coarse salt, layer by layer and spread it on the top in order, and stack it tightly into the tank. To add, Northeast people are not very precise about the amount of salt in pickled pickles, and I usually put half a bag or more than half a bag of coarse salt per 100 catties, about half a catty. It can be more or less, because salt mainly kills harmful bacteria, as well as destroys the permeability of cabbage cells, so that water can seep out quickly.

If you observe, you'll notice that the sodium content of some of the bagged Northeast sauerkraut purchased varies greatly. Some are fermented almost salt-free and have very low sodium content. In the case of ordinary households without disinfection and strict anaerobic environment, a moderate amount of salt can be added.

However, excessive salt intake is not good for the human body, so this amount should be taken care of.

Add cold water to the tank, no need to cover the cabbage, because a day or two later, the cabbage water will seep out, there will be obvious bubbles on the water surface, and the fermentation is in progress. If the water level is below the bok choy, add water until the bok choy is gone. If there is too much water, scoop it out and cover it with a lid, or if there is no cover, cover it with plastic wrap.

In short, the top dish should not be exposed to the water, as it will be moldy. Sealing the lid or plastic wrap is to achieve anaerobic fermentation and ensure that the lactic acid bacteria can ferment well. Aerobic conditions are suitable for fermentation by bacteria and fungi, resulting in toxic substances or unpleasant odors.

Finally, store it in a cool place, about 5-10 degrees is the best, the temperature is high, and the sauerkraut is easy to rot. It can be consumed at least after a little more than a month. The fermentation time will be extended at low temperatures.

After a month, you can take it out and eat it, and wash it before eating. In the case of low temperature in winter, it is recommended to wash and refrigerate or freeze at the end of fermentation.

Hope it helps!

How to make the pickling method of sauerkraut in the Northeast is to buy cabbage in winter and put it in a tank with water and salt for a long time to soak it in a certain time, and soak it with salt for a long time, and after a certain period of time, they have a good sauerkraut effect.

Pickled sauerkraut is also a very traditional way for us, many friends will pickle sauerkraut at home in autumn and winter, not only cleaner and more delicious than buying outside, but also particularly affordable, because now the cabbage is much more affordable than buying sauerkraut directly.

When it comes to pickled sauerkraut, there may be friends who have not tried it at home, and they won't know how to do it when pickling sauerkraut, so what I want to share with you today is the 3 problems that should be paid attention to when pickling sauerkraut, remember these 3 points to ensure that everyone's pickled sauerkraut is crisp and refreshing, delicious and not easy to spoil.

1.Cabbage should be fully dried.

First of all, when pickling sauerkraut, we must ensure that the selected cabbage is fully dried. Before pickling sauerkraut, we should put the cabbage we bought home in a ventilated place at home and can get the sun, put the cabbage one by one in a ventilated place, and then dry it for 3 days to a week.

It is necessary to dry the excess water in the cabbage, so that it is not easy to rot the leaves when pickling, and the pickled sauerkraut will be more crispy.

2.use"Blanching water"Pickled sauerkraut.

We need a lot of water when pickling sauerkraut, some will choose to use cold water directly when pickling, and some will choose to boil the water. The method chosen by each person may be different, but it is recommended that you choose to use it"Blanching water"It is better to pickle sauerkraut, of course, this scalding water does not allow everyone to boil the water directly and put it in the cabbage. Instead, it is recommended that you boil water when preparing pickled sauerkraut, turn off the fire and let it cool after the water is boiled, and do not mix it with cold water when pickling, so that it is not easy to rot when pickling sauerkraut.

3.Add an appropriate amount of liquor.

In addition, when pickling sauerkraut, it is also recommended to add a small amount of liquor, which can play a role in disinfection and sterilization, which can be effectively sterilized in the pickling process, and can also better ensure the taste and storage time of sauerkraut.

1. Break the cabbage to the old vegetable gang outside, cut off the cabbage head, then wash it with water, shake off the water inside for later use, if the mouth of the tank is small or you want to pickle faster, you can cut the cabbage vertically into two halves;

2. Wash the pickle tank, wipe it dry, then sprinkle a handful of salt (grain salt) at the bottom of the tank, then place the cabbage in the tank, sprinkle a handful of salt every two layers, and then sprinkle a handful of salt after it is full, press on the stone or heavy object, I pickled 8 cabbage about 30 catties, and used 4 handfuls of salt, about 200 grams, do not put too much salt, so as not to make the pickled sauerkraut bitter;

3. After an hour, fill the cabbage jar with clean water (tap water is OK) and the cabbage will be fine, and the sauerkraut will be pickled;

4. Be sure to use stones or heavy objects to keep pressing, after a month, it's fine, don't cover it tightly, sauerkraut is afraid of heat and afraid of covering, and you can cover it with gauze for fear of falling ash; To put it on a balcony and other cool places, about 2 8 degrees is best; During the pickling process or later, if there is foam, you can often skim it out, if the water is too little, you can add more; Also, don't get oily, it's easy to rot. If you pickle sauerkraut in a high temperature environment, you can skim out the fermented foam every day, and then add some cold water (tap water is fine).If the temperature is very high, you can skim out more, and you can add more cold water, because the temperature is too high, and the pickled sauerkraut is not crispy at all.

Spicy cabbage ingredients: 1 Chinese cabbage (about 1000 grams) salt.

Ingredients: 50 grams of glutinous rice flour, 40 grams of ginger, 60 grams of garlic, half an onion, half a pear, half an apple, 85 grams of shrimp paste, 100 grams of fish sauce, 100 grams of chili powder, 40 grams of sugar.

Garnish: 1 carrot, 1 leek, 2 shallots.

Method: 1. Remove the bad part of the outer layer of the cabbage and divide it into four parts.

2. Sprinkle salt evenly on the roots of the Chinese cabbage and marinate overnight.

3. At this time, a large amount of cabbage has been out of the water.

4. Wash the cabbage with water until the salt is very light, squeeze out the water, and then put it in a strainer to filter out the excess water.

5. Add half a cup of water to the glutinous rice flour, about 165 grams, stir well, then heat it over low heat until it becomes a paste, and put it aside to cool.

6. Prepare other ingredients.

7. Cut the ingredients into small pieces.

8. Prepare the shrimp paste and fish sauce.

9. In the ingredient list, except for chili powder and sugar, put the other ingredients into a food processor and crush them.

10. Add chili powder and sugar and stir well.

11. The chili sauce is ready.

12. Wash the carrots, leeks and shallots and cut them into sections.

13. Mix well with chili sauce.

14. Starting from the root of the Chinese cabbage, smear the prepared sauce layer by layer, put it in a sealed fresh-keeping box, and marinate it in a cool place for 4-7 days.

It is salty to eat directly, and the salt on the cabbage must be washed after dehydration.