How to make sauerkraut, how to make sauerkraut

Do a good job of disinfection and sealing, so that the sauerkraut will not rot.

With expert guidance and expert experience, this newspaper presents you with the "Pickled Cabbage Secrets" released today!

At 1:30 p.m. yesterday, the Lin Yun Community Room in Dadong District, Shenyang City was crowded with residents who came to listen to the lecture on "pickled cabbage". Luo Gang, a leading expert in Shenyang Yuyuan Food Industry, brought the fermentation secrets of Yuyuan sauerkraut, and the experts came to the scene to explain how to scientifically pickle sauerkraut.

In response to the question that many residents will rot pickled cabbage, Luo Gang, an expert in the food industry who was present, suggested that pickled cabbage should be disinfected and sealed.

Li Jian and his wife deliberately rushed to the scene from Yuhong District, and after the event, they took the reporter's hand and said: "Thank you "Liaoshen Evening News" for holding such a lecture close to the people, my family pickles cabbage every year, and it is rotten every year, and today I listened to the advice of experts, I have to go back and try it." ”

Here's how the experts will tell you about pickled cabbage.

Step 1: Choose your dishes.

Choose. Medium-rare cabbage is preferred.

Step 2: Dry the vegetables.

The cabbage is not brittle on the outside, and it is enough to start wilting.

Step 3: Sterilization.

Principle: Sauerkraut is fermented by using various microorganisms that naturally adhere to the surface of vegetables. Fresh vegetables contain a large microbiome, including many potentially harmful microorganisms and very small amounts of lactic acid bacteria.

First of all, the cabbage is simply disinfected with salt water, the cabbage is rinsed with water, and then soaked in salt water, and the ratio of salt to cabbage is 2%. Mix the salt with the water thoroughly and put the soaked cabbage into the sauerkraut jar. (Note that not only the cabbage needs to be disinfected, but also the container of pickled sauerkraut should also be disinfected, especially the sauerkraut tank that has been stained with rotten sauerkraut in the previous year needs to be carefully disinfected, especially the disinfection of the edges and gaps, because it is easy to have various bacteria here.)

Household disinfection can be done with alcohol or liquor. Wipe the inside of the sauerkraut jar with a new towel dipped in alcohol, then rinse with clean water and let it dry. Never use a used rag, because there are all kinds of bacteria left on the rag, and wiping the sauerkraut jar with a rag with bacteria will be wasted.

Step 4: Enter the cylinder.

Pour the remaining brine from the soaked cabbage into the jar.

Expert Luo Gang reminded that how much cabbage is pickled in how big the vat, one by one, turn in a circle and place it solidly, leaving no space between the vegetables, and press a big stone on the top layer of cabbage after it is placed. According to the temperature, add water for the second and third days, and the water must not be over the cabbage. In addition, pickled sauerkraut must not be made in plastic containers, preferably in porcelain jars.

Step 5: Seal the cylinder.

Many people's pickled sauerkraut rots, and one of the important reasons is in the sealing tank. The sauerkraut tank is placed in the kitchen, and if a few drops of oil are accidentally dropped, the whole sauerkraut will be soaked. Luo Gang introduced a simple and effective method to seal the cylinder mouth with a very thin piece of plastic film.

Cover the plastic film on the stone, smooth it down along the shape of the stone, cover the dish, and seal it along the inside of the cylinder wall. The film is laid flat against the water surface.

Step 6: Fermentation.

During the fermentation process, air bubbles are generated in the vat, and the plastic film is smoothed at any time.

Precautions] Temperature: 8-12 degrees; The temperature should not be lower than 5 degrees and the temperature is too low, which is not conducive to sauerkraut becoming sour. Too high, sauerkraut is perishable.

Sauerkraut does this, old fragrant.

The experience of pickling sauerkraut, the temperature is basically about 5-15 degrees Celsius, the temperature is too high, the vegetables are easy to rot, and the temperature is too low is not conducive to fermentationSauerkraut pickled must be more than a month].

Pickling method of Northeast sauerkraut (raw pickling).

Ingredients: 25 Chinese cabbages (each weighing about 2,500 grams, choose high state cabbage) 250 grams of powder and salt, a bag of rice vinegar (250ml).

Tools: a medium water tank (there are also plastic buckets or storage boxes) A flat stone (there are also salad oil empty buckets to clean and fill water instead of stones, but pay attention to brush the oil clean).

Method:1After buying the Chinese cabbage, it should be dried in a ventilated place for two --- three days, so that the water can evaporate a little, and the outside of the bons can be soft.

2.After drying cabbage, remove the old canopy and vegetable roots outside, generally remove 1-2 layers, and cut off some leaves.

3.Brush the tank clean, put the cabbage tightly in it, and sprinkle some salt on each layer. Finally, cover the top cabbage with some old bangzi, press the stone, and close the mouth of the jar with plastic wrap for a day.

4.The next day, open the cylinder mouth, fill it with water, pour in rice vinegar, and then seal the cylinder mouth. Natural fermentation for a month is fine.

The other method is basically the same as the before and after steps as raw pickling.

The difference is that the repaired cabbage should be scalded in boiling water before being loaded into the tank, and then loaded after cooling. And it can be done without salt and vinegar. This is the traditional practice.

It should be noted that the cabbage should not be blanched for a long time, first blanch the roots and then the leaves, and see that the color of the vegetables turns slightly green, and it should be cooled before loading the tank.

Hint:1During the pickling process, it should not be stained with oil to prevent the cabbage from rotting. Nowadays, there are also sauerkraut fresh (preservatives), but the vegetables are easy to harden, and after all, it is better without preservatives.

2.It should be marinated after the weather is cool to make it easier to preserve. According to the experience of pickling sauerkraut in the middle of October every year in Northeast China, the temperature is basically around 5-15 degrees Celsius. If the temperature is too high, the vegetables are easy to rot, and the temperature is too low to be conducive to fermentation.

3.Sauerkraut pickling must be eaten for more than a month, otherwise the harmful substances produced in the process of pickling vegetables will affect physical health. Although the fermented sauerkraut is safe to eat; ）

4.Pay attention to the seal and minimize contact with air, which is conducive to fermentation.

Appropriate amount of sauerkraut, appropriate amount of sharp red pepper, appropriate amount of garlic, appropriate ingredients, appropriate amount of vegetable oil, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of sugar, and the steps of stir-fried sauerkraut.

1.Wash the sharp red pepper and cut it into sections.

2.Finely chop the garlic.

3.Wash the sauerkraut and cut into thin strips.

4.Take a clean bowl and pour in a tablespoon of cooking wine, 1 2 tablespoons of sugar.

5.Pour in a little light soy sauce, mix well and set aside.

6.Pour vegetable oil into the pot, pour in the chili peppers and minced garlic and stir-fry until fragrant.

7.Pour in the shredded sauerkraut and stir-fry.

8.Add the sauce and stir-fry evenly.

First of all, you need to prepare the container, choose to use plastic buckets, jars, jars, urns are actually possible, but we must not use iron or aluminum containers, mainly because in the process of fermentation, lactic acid will be produced at this time, which will lead to container corrosion.

First we need to get the cabbage out of the old gang and put it in a container, and we need to fill all the space as much as possible.

We need to fill it with cold boiled water, and then we add a little salt to it, and then we choose to press it with a stone, so as to prevent the cabbage from floating, and then we must not let the cabbage come out of the water, and we must let the cabbage in the pickling process. Exposure to air is prone to decay, and we need to seal the mouth of the barrel with plastic film so that the air can be isolated. It is then placed at a temperature of 10-20 degrees and then waited for more than 20 days, and because the higher the temperature, the shorter the fermentation time.

Eating Northeast sauerkraut is good for our health, first of all, there is a lot of dietary fiber in Northeast sauerkraut, which can play a role in promoting gastrointestinal digestion, and at the same time, it is actually very good for our intestinal health. At the same time, when eating Northeast sauerkraut, you can also find that there are a lot of vitamin A, vitamin C, and vitamin E in Northeast sauerkraut, and there are a lot of trace elements such as calcium, potassium, sodium, magnesium, phosphorus, and selenium in Northeast sauerkraut, which are meaningful to the human body.

In the Northeast sauerkraut, there are actually abundant active lactic acid bacteria, which can inhibit the growth of spoilage bacteria in the intestines, and this can also help us weaken the role of spoilage bacteria in our intestinal toxin, so eating Northeast sauerkraut can have a very good effect on promoting digestion, which is actually meaningful for us to prevent constipation, prevent cell aging, and reduce cholesterol.

Ingredients: 1 mustard green. Excipients: 3 tablespoons of salt. Steps: 1. Wash and drain the mustard greens.

2. Cut into small pieces, add 2-3 tablespoons of salt and mix well.

3. Put it in a sealed bag and marinate it in a cool place for 3-4 days. The time of pickling sauerkraut depends on the weather conditions, it may be 3 to 4 days when it is hot, and it will take 5 days when it is cold.

Homemade sauerkraut. 1. Prepare containers, plastic barrels, jars, jars, urns, and iron and aluminum containers cannot be used, because lactic acid will be produced during the fermentation process to corrode the container.

2. Put the cabbage in the container, 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. Placed at 10-20 degrees for more than 20 days, 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, lactobacilli 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.

Here's how to make sauerkraut:

Ingredients: 5-6 large mustard greens.

Excipients: appropriate amount of salt, appropriate amount of water.

Tool: 1 sealed glass jar.

1. Clean the mustard greens you bought. Boil a pot of boiling water, soak the mustard greens in water for 3-5 seconds, and quickly remove the mustard greens (the purpose of these few seconds is to make the mustard greens softer, less crispy, and will not break into several knots when stuffed into a glass jar, so that the pickled sauerkraut is a complete one.) ）

2. Let the water in which the mustard greens are boiled cool, add salt and stir well. (The amount of salt should be determined according to the amount of mustard greens and the amount of water, you can try to add salt in small amounts and many times, and taste the saltiness after adding.) With less salt, the time for mustard to turn into sauerkraut is shorter, and with more salt, sauerkraut can be stored for a little longer.

>3. Take a clean and oil-free sealed glass jar, put the mustard greens into the glass jar, and press the mustard greens tightly with your hands. Pour the cooled salt water into a glass jar and soak the mustard greens in the salt water. Close the glass lid so that the glass jar is tightly sealed.

4. Start sealing the pickled mustard greens and plan the pickling time. During the pickling process, pay attention to occasionally check the glass jar to avoid air leakage, both of which are very simple and have a high degree of sealing.

Precautions for making sauerkraut

When buying mustard greens, choose fresh and large ones. The fresh and large mustard greens are full of water, and the pickled sauerkraut with large stems is crispy, absorbing a lot of sour water, and it is sour and refreshing to look at. Smaller mustard greens are marinated for the same amount of time as larger mustard greens, and the smaller mustard stems are softer and not crispy enough.

The glass jar must be sealed, if the glass jar you buy is an ordinary model, it is a glass lid, put a plastic bag on the mouth of the glass jar, and then cover the glass lid, the glass lid can better mesh the glass mouth, and the degree of sealing is very high. If you buy a professional glass jar, after closing the lid, you can add cold water to the mouth of the can to achieve liquid sealing.