How to make sauerkraut and how to make sauerkraut

Preparation of pickled cabbage:

Spare ingredients: 1 cabbage, 100 ml of vinegar, 180 grams of sugar, 350 ml of water, appropriate amount of salt, 4 small red peppers;

Production process: In the first step, prepare a cabbage, tear it off from the root, no need to clean, tear the cabbage directly into large pieces by hand, put it in a large bowl, add a little salt, stir evenly, and marinate for 2 hours;

The second step is to carefully rinse it with clean water, then control the water, prepare a container for pickles, sterilize it in advance, and ensure that it is water-free and oil-free;

The third step is to prepare a large bowl, put in vinegar, sugar and water, stir evenly to make a sauce, prepare a few millet spicy, clean it after removing the roots, control the water, and cut it into cubes;

Fourth, after the cabbage is processed, put it in a large bowl, add millet spicy, pour the seasoned sauce, stir well, put it in a pre-processed container, and add a lid;

The fifth step is to put it in the refrigerator for about 3 hours, and then you can take it out and eat it, which is particularly crispy.

Summary: cabbage is a kind of ordinary vegetable, **affordable, rich in value, cabbage has many ways to eat, vermicelli fried cabbage, cold cabbage, etc. are good choices, but my family doesn't like it very much, but likes to do pickled cabbage more, sour and crispy more refreshing, eating is particularly enjoyable, I have to say that grandma has used 30 years of pickled cabbage method is particularly good, every time you do it can be successful, do it on the same day to eat, special trouble-free, much simpler than the general pickle method, and the key can also ensure the taste, For friends who like to eat pickled vegetables, don't always buy them outside, make them clean and hygienic by yourself, and you can do it if you master the method.

Cooking Tips:

1. Cabbage does not need to be cleaned in advance, it can be salted and rinsed after pickling, which can not only remove excess salt, but also remove impurities, because cabbage contains more vitamin C, it is not recommended to cut it with a knife, and the taste and value will be better when torn into pieces by hand;

2. When the cabbage is pickled, it can be almost 2 hours, if the time is tight and you can't wait for a long time, you can mix the cabbage and salt, press it with a heavy object, and you can also promote the killing of the water, and those who like to eat carrots can also match it, marinate it for a while in advance, and marinate it with seasonings;

3. The water used in the sauce is cold and white, not raw water, the seasoned sauce can taste the taste, increase or decrease according to personal preferences, pickle cabbage in this way, you can eat it in 3 hours, and it will be processed in place, and it will not be bad if you eat it for a week.

The steps are as follows:

1. Wash the cabbage and drain the water and tear it into a suitable size.

2. Add a spoonful of salt and mix well, let it stand for two hours to force out the water in the cabbage.

3. After the cabbage is browned, add a teaspoon of sugar and mix well.

4. Cut the garlic and dried chili peppers into small cubes, put them together with the cabbage and stir well.

5. Add two tablespoons of white vinegar and mix well.

6. Put it in a clean glass bottle, compact, seal it well, and you can open the bottle and eat it in two or three days.

Preparation of cabbage kimchi.

After the water is put in the sugar, stir until it boils and dissolve, add vinegar and stir, turn off the heat and let it aside.

Wash and tear the cabbage, not too small, the leaves will shrink together and become very small.

Carrots cut into strips or slices of garlic and peppers.

Throw salt on the torn cabbage and carrots Because the torn cabbage is very large, it is recommended to separate four or five portions of vegetables and salt, throw the first portion first, then put the second portion after the volume becomes smaller, then add salt, and so on.

This is the salt thrown in the volume, and the volume is slowly getting smaller, and the vegetable juice is slowly coming out.

When the juice is out and the leaves look ripe and soft, start squeezing the water, then rinse again, if you don't want to eat too salty, you can rinse it a few times, and finally squeeze the water dry.

Rinse the cabbage and carrots after squeezing the water, scoop in the small red pepper, pickled pepper, peppercorns, garlic slices, shake evenly.

Put the ingredients from the previous step into a sealable container, preferably glass or ceramic, where the conditions are limited, use plastic, add the sweet and sour brine that has cooled in the first step, and the water must be submerged in the kimchi before it can be sealed and waited.

I left it at room temperature for a day, and I took it out and tried it, and I couldn't stop it at all.

Cabbage to make sauerkraut method steps

First, prepare an appropriate amount of cabbage (cabbage), remove its roots, cut it into small slices, and clean it. After washing, dry and put it in a glass jar or jar. Add an appropriate amount of peppercorns, salt, etc. and stir well.

After about 20 days of marinating, you can take it out and eat it.

Cabbage is not easy to wash, you can use a small brush to clean the surface of the cabbage. After that, cut it into small pieces, which can also be shredded, about 5 mm thick. Due to the need for pickling, the water will shrink in the middle process, and too thick and too fine will lead to an unsightly shape and a bad taste.

After adding various seasonings to the cabbage, marinate for a day to remove the astringency. It is best to use special kimchi salt for pickled cabbage, the ratio of vegetables and salt is 10:2, if you really don't know how much salt to put in, taste it and put it according to taste.

After removing the astringent water, put it into a drainable bag, tie the mouth of the bag, and put a weight on it, so that the cabbage can squeeze the water again.

In about two days or so, take out the cabbage, dry the surface moisture, put it in a kimchi jar, and press it tightly. After that, put the kimchi jar in a cool, dry place and eat it in about 20 days. Eat as you go, you can mix in red oil chili pepper, white sugar with porridge, or stir-fry meat to eat.

Cabbage is well preserved and will not be a problem to leave for a year or two.

Nutritive value. 1.Cabbage (cabbage) has a high moisture content (about 90%) and low calories, but the calories in most cabbage salad are 5 times higher than that of simple cabbage.

2.Cabbage is rich in potassium and folic acid, and folic acid has a good preventive effect on megaloblastic anemia and fetal malformations, so pregnant women and patients with anemia should eat more cabbage.

3.The nutritional value of cabbage is almost the same as that of Chinese cabbage, and the content of vitamin C is about twice as high. In addition, cabbage is rich in folate, which is a great advantage of kale-based vegetables.

Chinese cabbage is rich in vitamin C, vitamin E, carotene, etc., and the total vitamin content is 3 times more than that of tomatoes.

1. Method 1: Wash and dry the outer leaves of green cabbage until semi-dry and chop; Sprinkle a little salt and rub the leaves vigorously until the juice comes out; After pressing and bottling, the bottle mouth is covered with plastic wrap or plastic bag, tighten the cap, and buckle upside down in a dish or bowl, and the dish or bowl is filled with water. ）；Change the water in the dishes every day, and if there is vegetable juice penetrating into the dishes, it doesn't matter, keep changing the water.

On sunny days, put it on the balcony to bask in the sun, which can help ferment and become sour; When the outer leaves of the blue-green cabbage turn yellow, it is sour, and the delicious sauerkraut is ready.

2. Method 2: Break the cabbage and wash it, dry the water to respect the plum, do not need to bask in the sun, cut the dried cabbage into pieces, whatever shape you like, take a suitable container A layer of cabbage sprinkled with a handful of salt, you can knead it by turning it over by hand, just like that, while sprinkling the cabbage, sprinkle the salt and knead it again, put it in a covered container and cover it and let it stand overnight, squeeze out all the water that comes out, put in sugar, chop garlic, slice peppers, put it in a sealed jar, and wait for a week before eating.

3. Method 3: 1. Cut the prepared cabbage into thin strips after cleaning it with water, the finer it is cut, the easier it is to absorb the flavor, peel the onion and cut it into thin strips, put cooking oil in the wok, and stir-fry the onion shreds after heating. After the fragrance of the onion is stir-fried, take out the onion, leave the oil in the pot, then put the shredded cabbage into the pot, take it out after frying until soft, add white vinegar and juice, cooking wine and edible salt to marinate.

When pickling, put the shredded cabbage in the refrigerator and refrigerate, after four or five hours, the cabbage can be flavored, and after taking it out, it can be treated with a strong sour smell. When pickling cabbage with cabbage, if you don't want to fry the cabbage, you can also cut it into thin strips, blanch it with boiling water, take it out to cool down after blanching, and then remove the water, and then directly add shredded onions and seasonings to pickle.

First of all, take out the sauerkraut at home, then put in an appropriate amount of salt, vinegar and soy sauce, then put in some meat or together, and then wrap these in the bun skin and steam.

The method of sauerkraut bun is to adjust the sauerkraut first, then roll out the dough, and wrap the sauerkraut filling into the bun, but it should be noted that when wrapping the sauerkraut bun, you must leave a little soup in the bun, so that the flavor of the sauerkraut bun will be better.

First of all, you need to clean the sauerkraut, chop it into small pieces, add green onion and ginger, garlic light soy sauce, sesame oil, oyster sauce, salt, stir well, and put it in the bun skin.

1. Pickled cabbage is necessary to prepare 1 to 2 fresh cabbage, and also to prepare 1 to 2 carrots in advance, in addition to salt and sugar, white vinegar and red pepper, all of which should be prepared in moderation, and finally prepare an appropriate amount of millet pepper.

2. Wash all the prepared fresh cabbage and carrots with water, control the moisture on the surface, cut the carrots into slices, and tear them into slices by hand after the cabbage leaves are separated. Wash the prepared chili peppers and cut them into small pieces.

3. The ratio of millet pepper and sugar and salt can be selected according to the needs of self-talk, and then put all the sugar, edible salt and millet pepper into the cabbage, and then add white vinegar, mix well and put it in a cool and ventilated environment, or put it in the refrigerator and marinate for 1 to 2 hours. After pickling, take it out, remove the pickled water, and put the resulting cabbage on a plate and drizzle with an appropriate amount of sesame oil, which is a sour and sweet raw pickled cabbage.

The steps for making hot and sour cabbage are as follows:1. 1/2 cabbage, 1 teaspoon salt, 2 cloves of garlic, 2 dried red peppers, 3 teaspoons of rice vinegar, 1 teaspoon of light soy sauce.

2. Wash and chop the cabbage. Boil a pot of boiling water, add the cabbage and blanch for 50 seconds.

3. Remove it, pass it through cold water, and squeeze out the water. Crush the garlic and cut the dried red pepper into small pieces and bury them next to the chain.

4. Add an appropriate amount of bent oak vegetable oil to the wok, slightly more than usual stir-frying, add half of the amount of garlic and half of the dried red pepper of Yizhaoling, and stir-fry until fragrant. Then remove the slag.

5. Add the cabbage and stir-fry over high heat. Add the remaining half of the dried red pepper and garlic. Pour in the rice vinegar again.

6. Pour in an appropriate amount of light soy sauce, stir-fry evenly, and finally add a little salt to taste. Do not stir-fry for more than 3 minutes and keep the heat high.

Sauerkraut recipe:

Ingredients: cabbage, rice water, salt.

Method: It is very simple to buy a jar and wash it first, and then you need not to use cold water (that is, tap water), or use boiling water to cool it and put it in the jar (the pot of boiling water can not have oil, which is very important). How much salt to put depends on how much water you have, more than the salt for cooking, and then it is not afraid to buy the most spicy small pepper a little more than a catty, and then the ginger is old, it doesn't matter if you put a little more, put a little pepper, and then it will be simpler, I generally soak white radish, mustard greens, ginger, Jiaotou, Dahongpao pepper, Jiang beans (to be tender, oh, the old ones are not crispy), Chinese cabbage (soaked for a day, it will not be delicious and do not soak the leaves), tender garlic, carrots, Small chili peppers (you can soak them at any time, because you can stir-fry them with pickled peppers, and they are delicious).

A lot of dishes can be soaked to eat, in winter the jar generally will not produce flowers, that is, it is easy to produce flowers in summer, as long as you go to stir it every day, it will be fine, there must be an altar bottle of water outside the lid of the jar, which is also very important, if there is no jar bottle of water, it will enter the air, and the air pickles will stink, and there can be no oil, this must be noted, the dishes that have just been soaked in salt water are not very fragrant, it is not a matter of one or two days, and it will become more and more fragrant after a long time.

Hunan flavor: Ingredients: sauerkrau, black beans, minced garlic, chopped chili.

Method: 1. Cut the cabbage into fine pieces and grab the water with your hands;

2. Boil the pot dry, do not put oil, and keep stir-frying the cabbage until the water is dry;

3. Put oil in the pot, add tempeh, minced garlic and chopped chili peppers to choke until fragrant; Stir-fry the cabbage, sprinkle salt to taste and add chicken essence after the fragrance comes out.

Tips: 1. Rice washing water contains a lot of starch, vitamins, and proteins, which will ferment after boiling, and the pickled vegetables will be sour, so there is no need to add vinegar;

2. Before putting oil, be sure to fry the cabbage dry and steam, so that it tastes crispy;

3. It is best to have lard, and it is particularly fragrant when fried.