How to pickle sauerkraut, how to pickle sauerkraut

Pickled sauerkraut is not rotten, simple and fast!

2 tablespoons of pickled sauerkraut to prepare the steps.

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

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 blanched mustard greens and put them in a relatively large container to cool, I use 4Add salt to the mustard greens after cooling, and stir well with ginger powder (it doesn't matter if you don't add it, it will be sour and crispy, and the taste will only be fragrant if you add ginger powder, and there is not much shadow.)

5.After stirring, put the mustard greens into the jar prepared in advance, I used a plastic bottle for pistachios, and after all the mustards were filled, add water until the mustard greens were all submerged, if the container was large, you could press it with a heavy object on it, because if the mustard greens were not submerged in the water, it would affect their color.

6.Finally, close the bottle tightly, taking care to seal it tightly, otherwise the mustard greens 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).

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

Choose a big, full-hearted, fruitful, disease-free, non-rotten Chinese cabbage, use a kitchen knife to remove the roots and leaves of the Chinese cabbage, and then remove the skin of the Chinese cabbage. Put the selected cabbage in about 50 years of hot water that seems to be boiling and boiling, see that the skin of the cabbage is boiled and hot, and take out the cabbage and squeeze it dry. The cabbage head is pressed inside and the leaves outside, one by one, compacted and pressed until the whole vat is full.

And after 2-3 days of compaction, it will naturally wilt and sink, and then the cylinder will be filled with clean cold water until it is full. After 6 days, put 5 grams of fresh sauerkraut from Shenyang into a bag to prevent the sauerkraut from rotting. Put the large cabbage jar filled with cabbage and water in a free place indoors, and keep the indoor temperature at about 10.

After about 15 days, the cabbage naturally turns into sauerkraut and is ready to eat.

Here's how to pickle sauerkraut:

Ingredients: a few salts, water mustard at will.

Steps: 1. Buy Shuidong mustard back, wash the soil with a little water, and put it in the sun to dry and wilt.

2. Put it in a clean and oil-free basin, put in the fine salt, the fine salt can rub the whole vegetable in a thin layer, and then gently rub the mustard greens.

3. Gently knead evenly, knead to this extent, rub fine salt inside and out, and the strength should be light.

<>4. Then fill it with clean water, not over the mustard greens, if the mustard greens float, find a cup or what to press, must be completely soaked in salt water, the vegetables that are not soaked will be rotten.

5. After packing, find a fresh-keeping bag or something to seal the mouth of the can and close the lid. Put it in an opaque bag, wait for 20 days, and the sauerkraut is ready.

The best way to make sauerkraut is as follows:

Ingredients: 1000 grams of mustard heads.

Steps: 1. Remove the old part of the mustard greens and clean them. Mustard heads cannot be bought, and mustard leaves can be made in the same simple way.

2. Prepare a cutting board and a knife (no oil is required) to cut the tender mustard greens into small pieces, and the length can be according to your preference.

3. Prepare a clean and oil-free pot, this simple method of making sauerkraut should not be stained with oil.

4. Put the mustard greens in a wok, do not put salt, stir-fry a few times in a dry pot over medium heat, and see that some mustard greens have changed color, some are raw, and some are cooked, so you can turn off the heat at this time.

5. While the mustard greens are still hot, immediately put the mustard greens into a bowl, and gently press them with your hands to make the mustard greens better heated.

6. Cover with plastic wrap and let it marinate quietly at room temperature. In summer, it can be eaten in about 2 to 3 days, and in winter, it takes about 5 or 7 days.

There are two ways to pickle sauerkraut, one is cold pickling, and the other is hot boiling and finishing pickling, and I personally prefer the hot boiling and finishing pickling method. Pickled cabbage first choose Chinese cabbage, Chinese cabbage should be large and plump, do not use green or long Chinese cabbage. Every year, my mother will use the best Chinese cabbage grown in the small vegetable garden to pickle the sauerkraut, the medium will save some for fresh cabbage to eat, and the worst will be thrown on the table to make winter cabbage (blanch it with hot water when eating, stick the sauce to eat, it is very delicious).

Secondly, the old leaves and old vegetables of the Chinese cabbage that are selected to be pickled are removed, and the leaves are a little wilted outside the sun, mainly by using the sun's ultraviolet rays to sterilize, evaporate the water on the body surface, and prevent too many bacteria, and the pickling fails. This step is particularly crucial, especially for cold curing. In the same way, the large vat for pickling and the large stone for pressing sauerkraut should be brushed with water, and left to dry in the sun for later use.

Let's talk about the cold pickling method first. The dried cabbage is taken care of for a second time, mainly removing the unwanted leaves. Starting from the bottom of the vat, a layer of cabbage and a layer of salt (in proportion to the large white:

Salt = 25:1), salt chooses special large-grain salt for pickling pickles, mainly such salt has good permeability, and the pickled sauerkraut will be crisp. In addition, it is a layer of cabbage and a layer of salt, and the salt should be sprinkled evenly and the ratio should be reasonable.

The last 2-3 layers are capped, and the top is closed, like a hill, and a large stone (30-50 pounds is recommended) is pressed on it. Finally, put water, which can be cold water, preferably boiling water, no more than cabbage. The rest is to wait quietly, let the yeast go to work, and turn the cabbage into sauerkraut, this time will take about 30 days, pay attention in the middle, press the cabbage out of the water into the water, it is easy to rot when exposed, causing the whole vat of cabbage to rot.

This is something to be aware of.

In addition, the hot boiling and finishing pickling method is relatively cumbersome. Boil water in a large pot, blanch each cabbage in hot water, blanch thoroughly, and prick it with chopsticks from time to time to master the goodness. Blanched, pickled sauerkraut noodles, not crispy; When blanched, it will taste like raw cabbage and is easily rotten.

Blanched cabbage is also the same as cold pickling, a layer of cabbage and a layer of salt, the ratio is 25:1. The main thing is to pay attention to evenness, stacking tightness, and salt sprinkling evenly.

Finally, 3 layers are closed, capped, and a big stone is taken to suppress it. Finally, cool the boiling water in the large pot and turn it into warm water (do not boil the water, it will blanch the blanched cabbage) and pour it into the sauerkraut jar, and the top cabbage can be submerged. All that's left is time to wait and let the microbial colonies go to work.

At this time, the indoor temperature in the Northeast is about 25 degrees, about 15 degrees during the day, and about 5 degrees at night, this temperature is the best temperature for pickling sauerkraut, the time is about 30 days, the fermentation is sufficient, and the delicious sauerkraut is successfully made.

How to pickle sauerkraut:

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 the incision is pressed down and put into the container, and the pressure is as tight as possible.

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

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

8. Before eating sauerkraut, wash or soak it, squeeze out the water and then cook it.

Pickled sauerkraut is not rotten, simple and fast!

Preparation: After buying the cabbage, spread a plastic sheet on the windowsill and dry it for a day, then wash it and prepare salt to suit each family's taste. Specific steps:

1.Boil a pot of water first, pick off the cabbage one by one, and put it in boiling water to blanch, which can shorten the time of pickling sauerkraut, and put it in another pot while blanching the cabbage. 2.

After the cabbage is scalded, pour the boiling water that the cabbage just scalded into the pot with the cabbage, and then cover with a layer of plastic wrap, remember not to cover the pot. 3.The next thing to do is to put the pot next to the heater, and the temperature should not be too high.

Then, instead of stones, a bucket of oil filled with water is pressed on top of the cabbage, and it is ready to eat after a few days. Tips: Don't use newspaper cabbage to dry for a period of time before storing vegetables in winter, in order to cover the soil and maintain the humidity of the vegetables, always wrap each vegetable with newspaper, so the practice of storing vegetables is very common. But people ignore the problem that the ink on the newspaper can contaminate the dish and make people a victim of the ink.

Newspaper pigments contain toxic heavy metals such as lead, chromium, cadmium, mercury, and carcinogens polychlorinated biphenyls. The pigment particles are very fine and have a strong adsorption capacity. If you wrap food in newspaper, the fine particles of the ink will seep into the food and then enter the body with the food.

When the accumulation of heavy metal elements and polychlorinated biphenyls in the human body reaches a certain level, symptoms of poisoning will appear, and even cause cancer. Exclusive secret ingredient: plastic wrap can also play a role in covering the soil and maintaining humidity without newspapers, and it can also be reused if you use plastic bags from the supermarket.

Tip: It's best not to use pickled cabbage sold in supermarkets. If you cut the cabbage into shreds first and then pickle it, you can speed up the pickling of sauerkraut. Sauerkraut should not be eaten too much.