How to make sauerkraut How to pickle how to pickle sauerkraut

Pickled sauerkraut is not rotten, simple and fast!

How to soak sauerkraut:

Ingredients: 5 mustard greens, 1000ml of boiling water.

Step 1: The first step is to wash the mustard greens and put them on the balcony to dry.

Step 2: Then use boiling water to blanch the vegetables. See image below

Step 3: After blanching, put the shepherd's cabbage in a bottle. See image below

Step 4: Compact. See image below

Step 5: Pour in the water of the blanched vegetables, seal it well, and let it stand for 5 days. See image below

Step 6: After 5 days, the sauerkraut will be ready.

Ingredients: Mustard greens.

Sauerkraut pickling method:

1. Wash the mustard greens and put them on the balcony to dry.

2. Boil water.

3. Blanch the vegetables with boiling water.

4. When the color becomes greener, take it out and put it in the bottle.

5. The bottle should be cleaned and dried in advance, and the bottle must not be stained with oil.

6. After filling the bottle, pour the water that was scalded into the bottle, and then find a hard, weighty thing to press on the top of the dish to ensure that the dish is completely soaked in water.

7. This is a change two days later.

8. Diagram of finished sauerkraut products.

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

Step 2 Wash the pickle jar, wipe it dry, then sprinkle a handful of salt (grain salt) at the bottom of the jar, then place the cabbage in the jar, sprinkle a handful of salt on every two layers, and then sprinkle a handful of salt after it is full, press on a stone or heavy object, I pickled 8 cabbages 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;

Step 3: After an hour, fill the cabbage jar with water (tap water is fine) and the cabbage is fine, and the sauerkraut is pickled;

Step 4 Be sure to use a stone or heavy object to keep pressing, after a month, it will be fine, do not cover, sauerkraut is afraid of heat and afraid to cover, afraid of falling ash, just cover it with gauze; 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.

Ingredients: 6000g mustard greens.

Excipients: 250g salt, 100g sugar.

The practice of homemade pickled cabbage.

1. Cut the mustard greens, break the leaves, and wash them.

2. Piece by piece, place it in the sun to dry.

3. The mustard greens that have been dried for a day have been dried in water.

4. Put it in a pot and sprinkle with salt and sugar.

5. Pour in boiling water, the amount of boiling water can be enough to cover the mustard greens, and cover the pot. When it cools, put it in a jar and marinate.

After a few days, the sauerkraut will be fine.

Cabbage is on the market in large quantities, and the cabbage in winter tastes the best, and the temperature is suitable for pickling sauerkraut, and too high will make the sauerkraut spoil.

Ingredients for pickling sauerkraut: Chinese cabbage, (to remove yellow leaves and rotten leaves), do not wash the cabbage, wash it when eating. Salt, cold water, (I pickle less, use cool white open, a large amount of pickling with cold water).

Take containers, pickle jars, large glass bottles, jars can be, my home is a small pickle jar, no matter what container, must be cleaned, disinfected with hot water, glass bottles with boiling warm water, and then look at the size of the container, you can cut the cabbage from the middle, a layer of cabbage and a thin layer of salt, salt to put less, put less, after the tank is full of washed stones. The next day, you will find that the cabbage is stepping on a lot, at this time, add cold water, no cabbage, but it doesn't matter, the cabbage will continue to step down, and then fill it with water after two days, so that the cabbage is soaked in water. Place in a cool place and cover with a breathable cloth to protect against dust.

It's as simple as that, a month later, the sauerkraut with a tender yellow color shines out of the oven, and it is used to make dumplings, steamed buns, sauerkraut stewed meat, stewed big bones, all very delicious!

The first step of method 2 of pickling sauerkraut: choose vegetables.

The pickled cabbage is very particular about the selection of vegetables, the size is moderate, and the thickness is evenly proportioned. When choosing vegetables, you should choose the yellowed cabbage, so that the pickled cabbage has a good color.

Part 2: Washing vegetables.

Rinse the cabbage with tap water 2-3 times, and while washing the vegetables, remove the bad leaves and smooth the roots.

Step 3: Cook the vegetables.

Add two-thirds of the water to the pot, after the water boils, first put the root of the cabbage into the pot, boil for about 2-3 minutes and take it out, then turn it over and put the head of the cabbage into the pot, boil for 1-2 minutes and take it out, the leaves can turn green, take it out and put it in the basin to cool thoroughly.

Step 4: Enter the tank.

Sprinkle a little salt on the bottom of the jar, then put the root of the cabbage outward and the cabbage heart inward into the jar in turn, after a layer is filled, sprinkle a little salt, and then sprinkle a little salt on the full layer. Take 100 catties of cabbage as an example, you need to add 7-8 taels of salt. Cover a few slices of boiled cabbage over the cabbage to prevent it from rotting.

In order to have a good fermentation effect, the next morning, take a basin of water, add a bottle of light beer, stir well and pour it into the vat. Press a large stone on top of the cabbage and add water until it is submerged over the stone.

Of course, in order to pickle healthy and delicious sauerkraut, the temperature control at 5 ° 15 is more suitable for pickling, the temperature is too high, the cabbage is easy to rot, and the temperature is too low, which is not conducive to fermentation. After 20-30 days of curing, the nitrite content drops to a very low level. At this time, the sauerkraut tastes the best.

The sour pickling method in the south is as follows:

First, the materials. 5 mustard greens, 90 grams of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of millet pepper.

Second, the steps. 1. It is best to choose this kind of mustard, and secondly, you can also use that kind of small, long mustard, bitter greens, and radish tassels!

2. Soak for a while and then clean the whole piece.

3. Then use a hanger or rack to control the moisture, anyway, don't have raw water, hang it for a few hours in advance and the moisture will dry.

4. Then clean the ginger, garlic, millet pepper, and dry the water outside, there can be no raw water anyway!

5. Prepare a jar, clean, glass and plastic, pour more than half a bottle of cold boiled water, remember that it is cold boiled water, and the bottle is also dried in advance.

6. Put a small half bowl of salt, about 90 grams, into the water.

7. This is a dried green vegetable, which is already a bit of a.

8. Put the chili pepper and garlic in it.

9. Then put the greens in, sprinkle a little salt on top, and use a clean bowl without sticky raw water to buckle it on the top to prevent the vegetables from floating.

10. Finally, let it stand for two weeks before you can start! I can't imagine this sourness, it's not delicious, it's crispy sauerkraut with a fresh fragrance.

11. Done.

Ingredient breakdown.

6 mustard greens. Appropriate amount of water.

A pinch of ginger powder.

2 tablespoons salt. Sour and salty pickling process.

Days of time. Easy difficulty.

Steps to make pickled cabbage.

1. Wash the fresh mustard greens and divide them in half for later use.

2. Add an appropriate amount of water to the pot and boil, put in the washed mustard greens and blanch them slightly (because it is rainy in Guangdong in spring, otherwise you can put it outdoors to dry until the mustard greens become soft), so this time you can only use boiling water instead of sunlight.

3. Scoop up the scalded mustard greens and put them in a relatively large container to cool, I use a large basin.

4. Add salt to the mustard greens after cooling, and stir well with ginger powder (it doesn't matter if you don't add ginger powder, it will be sour and crispy, and the taste will only be fragrant if you add ginger powder, which doesn't have much effect).

5. After stirring, put the mustard greens into the jar prepared in advance, I used a plastic bottle for pistachios, and then add water until the mustard greens are all submerged, if the container is large, you can press it with a heavy object on it, because if the mustard greens are not submerged in the water, it will affect its color.

6Finally, close the bottle tightly, pay attention to be sure to seal it, otherwise the mustard will rot. Then place the bottle in a ventilated and dark place and wait until a few days later when it turns to a lovely color and you can eat it. (Generally, you can eat it in about 10 days, if you want to eat quickly, you can change the water to warm water).

7This is the finished product after 7 days, isn't the color beautiful?! Before you open the lid, you can smell the unique taste of sauerkraut, and the special taste of southern ginger powder.

8Can't wait to open the lid, wow, the color is so beautiful, just like the countless times I have pickled it before, every mustard is beautiful and moving!

9Take an appropriate amount of sauerkraut and clean it, cut it into shreds, and stir-fry it with the pork belly, the taste is first-class, sour and crispy, it is really appetizing! (You can also chop and add eggs to fry into sauerkraut omelets, boil sauerkraut fish or something, personal tastes are different, so it's OK to cook according to your own taste).

Northeast sauerkraut.

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.

Pickled sauerkraut is not rotten, simple and fast!

Yang Yangyang of the mountain village: 11 The sauerkraut in the countryside is pickled like this, you must not understand.

Ingredients: 850 grams of mustard greens, 60 grams of salt.

Method 1Mustard greens are picked from the old leaves, washed and drained, and placed on a bamboo sieve to the sun.

2.Sprinkle the mustard greens of method 1 with salt, slowly knead them until soft, put them in a container, and then press them with a heavy object for about 10 days, the juice turns yellow, and they can be eaten after marinating for half a month.

The pickling method of sauerkraut is as follows:Ingredients: 6 mustard greens, appropriate amount of water.

Excipients: a pinch of ginger powder, 2 tablespoons of salt.

1. Wash the fresh mustard greens and divide them in half for later use.

2. Add an appropriate amount of water to the pot and bring to a boil, add the washed mustard greens and blanch it slightly.

3. Scoop up the blanched mustard greens and put them in a relatively large container to cool.

4. Add salt to the mustard greens after cooling, and stir well with ginger powder (it doesn't matter if you don't add ginger powder, it will be sour and crispy, and the taste will only be fragrant if you add ginger powder, which doesn't have much effect).

5. After stirring well, put the mustard greens into the jar prepared in advance, after all the mustard is loaded, add water until the mustard greens are all submerged, if the container is large, you can press it with a heavy imitation mascot, because if the mustard greens are not submerged in the water, it will affect its color.

6Finally, close the bottle tightly, pay attention to be sure to seal it, otherwise the mustard will rot. Then place the bottle in a dark place and eat it when it turns a lovely color after a few days. (Generally, you can eat it in about 10 days, if you want to eat quickly, you can change the water to warm water).

Summary. Household recipe for eating sauerkraut. 1. Wash and drain the picked greens and cabbage for later use.

2. Boil the water, if it is cabbage, pour it directly on the dish, if it is greens, you can put the vegetables in the pot and taper the water. 3. Seal and marinate the watered vegetables for three to five days before eating. If you want to go faster, you can add an appropriate amount of sour soup to increase the marinating speed.

Household recipe for eating sauerkraut. 1. Wash and drain the picked greens and cabbage for later use. 2. Boil the water, if it is cabbage, pour it directly on the dish, if it is greens, you can put the vegetables in the pot and taper the water.

3. Seal and marinate the watered vegetables for three to five days before eating. If you want to go faster, you can add an appropriate amount of sour soup to increase the marinating speed.

You've done a great job! Can you elaborate on that?

Southern sauerkraut method: Mustard greens are cleaned, dried until the leaves become soft, kneaded evenly with edible salt, put in a clean container, pour rice water, seal and marinate for 10 days. Northern sauerkraut practice:

After washing and drying the cabbage, blanch it with boiling water, then let it cool and put it in a container to press it tightly, pour water into it the next day, seal it well, and marinate it for 30 days in an environment with a temperature of 5-10 degrees.

1. Prepare containers, plastic barrels, jars, jars, urns, and iron and aluminum containers cannot be used, because lactic acid will be produced to corrode the container during the fermentation process. 2. Go to the old gang of cabbage, blanch it with water, put it in the container honestly, 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 it is not sensitive, there is a lid tightly, and the lid is sealed with a plastic-based film, in short, do not let oxygen in, in order to consume oxygen in the water, there is also a sauerkraut fresh - an additive for making sauerkraut, the purpose is also to remove oxygen in the water, but I don't like to use additives.