What can you add to sauerkraut without being sour? How do you make sauerkraut so that it s not too s

The sauerkraut is not so sour when it is twisted and cooked, if it is still sour, you can pour some water into the sauerkraut jar and soak it for a while before taking it out and eating it.

It is to take the sauerkraut out of the jar, put it in a basin and add an appropriate amount of water to wash it again, wash off the salt on its appearance, and then pinch it dry by hand, and then put some cold water to soak the sauerkraut for an hour or two, and then wash and drain it, so that the sauerkraut is basically not salt or sour.

Personally, I think that the way to make sauerkraut not sour is to pickle sauerkraut, and when you find that the sauerkraut has just become sour, you will scoop it up from the jar and dry it in the sun, so that they will become dried sauerkraut, and then store it, and then store it, you can still steam meat, fry meat, make hot pot and cook fish, open soup and drink, and its taste will not change. Another way is to scoop the sauerkraut out of the jar, wash it twice in cold water, then soak it in cold water for an hour or two, wash it and drain it, and your sauerkraut will never taste sour again.

There are many kinds of sauerkraut, in the pickling process by fermentation bacteria, produce a variety of acetic acid, when eating can be washed with water more diluted, it is best to use hot water, this is a more commonly used practical method. If you stew meat or fish with sauerkraut, in short, chicken, goose, duck and other ingredients, due to the longer stewing time, the acidity will naturally decrease, only make you cool with sauerkraut, but also use fresh water to dilute, and then you can also use a microwave oven to high fire for two to three minutes, that is also feasible, the general family practice is to blanch with boiling water, both acid and nitrite can be removed, which is good for health and safety, as long as you are familiar with the characteristics of sauerkraut, I dare to boast, As long as you use Hakka cooking techniques, I want it to be sour, I want it to be sour, I want it to be sour, it is not sour, and it will never be grandstanding.

One of the ways to make sauerkraut not sauerkraut is that in the process of pickling sauerkraut, if you find that the sauerkraut is pickled, when the pickle is ripe, and the sauerkraut is just becoming sour, you quickly pour it out of the jar and dry it in the sun, and then store it in a plastic bag.

Sauerkraut is generally very sour in the jar, if you want it not to be sour, you should first cut it into shreds, then blanch it with hot water, soak it in warm water for half an hour, and then hold it with your hands.

In Sichuan and Guizhou, there is a habit in some places to add white sesame sugar made of rice as the main ingredient to the kimchi jar, so that the pickle will not be too sour and increase the crispiness of the pickle. There is also to clean the kimchi jar regularly, pick out some old kimchi, keep adding new ingredients, and add an appropriate amount of salt and liquor at the same time, so that the taste is not too sour.

If you can't stand it too acidic, it is recommended to wash it with water several times, and squeeze it with your hands when washing, and it will not be so sour after washing it five or six times.

Sauerkraut is too sour, mainly due to too much vinegar, as long as the dish itself has not deteriorated, then there is still a way to improve, you can try the following ways:

First, after the sauerkraut is taken out, wring out the water, and then put it in a basin of clean water to soak for half an hour, then take it out, wring it out again, and soak it for another half an hour after changing the water. After dilution with water, the acetic acid in the sauerkraut will be reduced a lot.

Second, when cooking, if the taste is too sour, then you can add some sugar appropriately, which is not only delicious, but also can reduce the sourness.

The efficacy and role of sauerkraut.

1. In fact, I think the biggest effect of sauerkraut is its appetizing effect, we all know that its sour taste can better taste and taste. It's good stuff too, if you're running out of things to eat when there's nothing to eat. You can eat it with complete peace of mind.

It really can help you better.

2. Sauerkraut is actually a green food, it not only has great nutritional value. It also has a laxative effect, which is actually very important. Especially for some elderly people and some pregnant women. This is very helpful.

3. The salt content of sauerkraut is particularly high, and people with high blood pressure should eat some low-salt foods. People with high blood pressure should not eat too much salt, and if they have high blood pressure, they should not eat more sauerkraut.

1. Pick the mustard greens (cabbage can also be used) and dry them for a day, without washing, cut them from the ground and dry them directly, probably for about a day, don't dry them too much.

2. Put the slightly dried mustard greens in a large pot, add an appropriate amount of salt and rub it, the salt can be a little more, just rub it a little, don't be too vigorous, carefully rub the leaves.

3. Rub it almost, don't rub it. In fact, it is just a matter of kneading the dish with a little salt to make it moist.

4. Prepare glutinous rice flour, add water and stir evenly, the ratio of glutinous rice flour and water is 3:7, you can also use rice water to do, if you use rice water, the ratio of water to rice is 1 kg of rice to be washed with 1 kg of water, and the rice washing water should not be too thick, if it is too thick, the sauerkraut will be sour.

5. Put the kneaded mustard greens into a glass bottle, preferably in a crockpot, then pour the mixed glutinous rice flour water into it, press the mustard greens a little tighter, let the water soak the mustard greens, and then prepare something to press the mustard greens.

6. After this is put for a long time, the glutinous rice flour will precipitate, it doesn't matter, as long as the water can not pass the mustard greens, you don't need to touch it, cover it, and let it marinate for about 5 days before eating, but it is recommended to marinate for a long time before eating.

7. After marinating for about 10 days, you will smell sour, you want to eat it when you smell it, and some powder will stick to it when you take it out, it's okay, put it on a plate and wash it with a small amount of water, and then pour the glutinous rice flour water back into the glass bottle to continue soaking sauerkraut, which can be used repeatedly.

8. The homemade sauerkraut is very beautiful, the color is good and the acidity is enough, and the taste is particularly good, crisp and delicious, it is very delicious to stir-fry it or use it to stew meat, boil fish, and stir-fry, and it is also very appetizing with white porridge!

Put some sugar and chili pepper A small amount of chili pepper It is best to pickle the pepper I have done it myself, but it also depends on what you do with it, I usually put belly slices, and remove the spicy taste of the belly slices and remove the sourness of the sauerkraut Of course, soak it in cold water before doing it, and the sauerkraut is easy to lose its taste and soften it if you use hot water.

Sauerkraut, then you are pickled for a shorter time, so the sauerkraut will not be too sour, it will be more watery to eat, it is particularly delicious, basically it can be eaten in about 15 days, or about 20 days, and then its taste is also very delicious.

It depends on the techniques and processes used in the manufacturing process. It can also be washed several times with water after birth.

You can soak it in water for a while and rinse it to cook normally, then you can soak it in rice water for a long time and then rinse it with water to completely remove the sour taste of sauerkraut.

Hello! How to remove acid and how to do it:

First of all, take out the sauerkraut to be processed, remove the sour water that comes with it, put the whole into clean water and squeeze it by hand several times, filter out the water, put it into a cloth bag, or wrap it in a towel and squeeze out the water in it, if the strength is not enough, put it in the washing machine and dry it for three to five minutes. Take it out and cut it into a small piece to see if the sour taste is acceptable, and if it is still a little sour, you can repeat the above steps.

Remove the sauerkraut from the sour water, squeeze it repeatedly with clean water, put the washed sauerkraut in a pot under cold water, boil it for five to ten minutes after the water boils, take it out and soak it in clean water until the sauerkraut becomes cool, take it out to cook, you can chop the finished product and it is easier to clean off the sourness.

Cooking wine is added when stir-frying sauerkraut, which can not only enhance the flavor, but also reduce the sourness. Hope mine helps you! Hope.

When pickling sauerkraut, adding more salt will make it sour.

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 into two 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 them 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.

5. After stirring well, put the mustard greens into the jar prepared in advance, 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.

6. Finally, close the bottle tightly, pay attention to be sealed, 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 color before you can eat it.

7. This is the finished product after 7 days.

8. In the end, the sauerkraut was successfully pickled.

Prepare materials Tools: 5 large mustard greens, appropriate amount of rice washing water, appropriate amount of salt, and oil-free glass jar.

1. After the meat mustard greens are cleaned, put them on the balcony to dry the water.

2. Dry until the leaves are a little hairy.

3. Put the mustard greens in a pot and put an appropriate amount of salt.

4. Gently rub with your hands until the mustard greens are soft and slightly rehydrated.

5. Put the salted mustard greens in an oil-free glass jar.

6. Boil the rice water and put it until it is warm, about 50 degrees.

7. Pour the warm rice water into the jar.

8. The poured rice water must be completely covered with mustard greens.

9. Close the lid, then pour water into the neck of the jar and put it in a cool place.

10. Pickled sauerkraut, see the picture below.

Tips:The whole production process should not be stained with oil, and the oil-free and clean jar should be ensured. If the rice washing water cannot completely soak the mustard greens, you can put bamboo chopsticks in the jar to cross and press the mustard greens. The pickled mustard greens are completely browned and ready to eat.

Sauerkraut persimmon: Sauerkraut is a cold food, and persimmon is a cold food, the two are eaten together or successively, which will increase the burden on the human stomach and intestines, and it is easy to cause stomach pain, stomach acid, diarrhea, vomiting and other phenomena.

Sauerkraut Pork liver: Pork liver contains copper ions, which will promote the oxidation of vitamin C, which is already not much in sauerkraut, and destroy the absorption of nutrients and reduce the edible value of sauerkraut.

Sauerkraut honey: Sauerkraut is rich in dietary fiber, which can promote gastrointestinal peristalsis, and can be eaten together with honey with laxative effect, which is easy to cause diarrhea and abdominal pain, and reduce the nutritional efficacy of ingredients.

Sauerkraut effect. Sauerkraut is generally made with cabbage or greens, but there are also sauerkraut dishes made with radishes. Sauerkraut retains the nutrients of the original vegetables to the greatest extent and is rich in nutrients such as vitamin C, amino acids, organic acids, and dietary fiber.

Well-pickled sauerkraut can exude the fragrance of esters and the sour taste under the action of chemical reactions, which can promote people's appetite.

However, a large amount of salt should be added to the pickling process of sauerkraut, not only the sauerkraut itself may lead to excessive salt intake by the human body, which is not conducive to human health, but also may be due to many reasons such as immature pickling process or experience, resulting in bacterial mixing, nitrite exceeding the standard, etc., if accidentally causing food poisoning or nitrite poisoning, it will seriously damage human health.

The above content reference: People's Daily Online Jijian - Eat sauerkraut in winter, eat right, appetizing and tonic.

Sauerkraut is not sour, that is, it is not fermented, and there are two main reasons:

One is that there is more salt (note that it is not less salt), yeast is not easy to survive in an environment with more salt, and we all know that salty things are not easy to spoil, in fact, this is also the truth, but what we want for sauerkraut fermentation is beneficial yeast.

Second, the temperature around the sauerkraut tank is low, and the low temperature environment is not easy for yeast to survive and grow, and the temperature should reach more than 8 to 10 degrees, and the yeast is more active.

Therefore, if the temperature in the place where the sauerkraut tank is placed is lower than 8 degrees, it is recommended to increase heating measures or change the sauerkraut tank, preferably to about 15 degrees.

If the temperature in the place where the sauerkraut tank is placed is not low, it is too much salt, and if there is too much salt, it is not easy for the yeast to survive, so the only way to change the water is to change it. In the autumn of the countryside, every household pickles one or two jars of sauerkraut, and the normal method of pickling sauerkraut is to repair the Chinese cabbage in autumn, blanch the cabbage in a pot, and put it in the jar to stack it together, one layer, a little refined salt, you can, layer by layer.

After the cabbage is full, put a stone, press it on the sauerkraut tank, compact the cabbage, the cabbage will sink in the tank, two or three days later, see if there is a lack of water, if there is a lack of water, add water to the tank to prevent the cabbage from rotting.

To fry the sauerkraut,Clean the sauerkraut first, you can put it in water and wash it several times, then chop, then put oil in the pot, add sauerkraut and an appropriate amount of minced meat and stir-fry, you can add light soy sauce, oyster sauce, pepper, Chaotian pepper and other seasonings, so that the fried sauerkraut is not sour and tastes good. Because the sauerkraut stir-fried in this way is delicious, many restaurants like to stir-fry the sauerkraut in this way.

Sauerkraut is made by natural fermentation of lactic acid bacteria, do not ferment for too long, when the sauerkraut has just a sour taste, you can eat it, just right.

Kimchi tastes too sour, so it can be stir-fried with ingredients such as sliced meat, or it can be eaten with rice cakes and other ingredients in soup.