Can you eat sauerkraut without being sour? 20, Can you eat sauerkraut without being sour?

Yes, sauerkraut has always been edible, and in its pickling process, it is only a matter of how much marinade goes in.

Sauerkraut can be used to make sauerkraut meatballs.

Method: Ingredients: 500g of sauerkraut, 100g of pork fat slices, 150g of minced meat, 5g of dried shrimp, 2 eggs, a little flour.

Method: Use dried shrimp and pork fat to make soup, the soup can be more, add the sauerkraut, cover the pot with a lid and heat it over high heat until it boils, then change it to medium heat, add the meatballs over medium heat (induction cooker 1000w) and cook for 20 minutes.

How to make meatballs: Stir the eggs well, add the meat filling and flour into a paste, and when the soup is opened, change to a spoonful of small spoons over medium heat.

Put it in a pot and form it in a 50% hot broth.

It can be eaten, and sauerkraut retains the nutrients of the original vegetables to the greatest extent, and is rich in nutrients such as vitamin C, amino acids, and dietary fiber.

Harbin News Network News (Reporter Huang Lei) Since the beginning of the month, many hospitals in Harbin have successively admitted patients who were poisoned by eating sauerkraut. The reporter learned from some hospitals such as the First Hospital of the City, the Provincial Hospital, the First Hospital of Harbin Medical University, and the Fourth Hospital of the City that from the 1st to the present, more than 10 patients with "nitrite" poisoning have been admitted to various hospitals, all of which are caused by eating unpickled sauerkraut, and the symptoms of the patients after poisoning are dizziness, nausea, and palpitation.

The reporter learned from experts from the Provincial Nutrition Society that when many residents pickle sauerkraut at home, they can often see a layer of white mold moss in the tank, which can produce a "nitrosamine" substance, and nitrosamine is carcinogenic. In addition, sauerkraut produces "nitrite" during the pickling process. The "nitrite" produced in the sauerkraut is the highest in the week at the beginning of pickling, and then begins to decline, and begins to disappear after a month.

Sour cabbage is not sour and can be eaten, but it is not delicious, I believe that many people are unwilling to eat sour cabbage without sour.

1. Put too much salt: Many people will mistakenly think that sauerkraut is not sour because there is less salt, but it is not right, that is because there is too much salt, too much salt, yeast.

If you can't survive, then you can't ferment. For example, those salty foods are difficult to spoil, because the food is no longer fermented, so it can be well preserved.

2. The temperature is too low: If the temperature of the place where the sauerkraut jar is stored is too low, then it is difficult for yeast to survive and reproduce. The temperature at which the yeast survives needs to reach 8 to 10 degrees or more, when the yeast is active, which promotes the good fermentation of sauerkraut.

How to pickle sauerkraut to be sour.

1. We first need to carefully clean the cabbage, then remove its outermost layer, and then use a knife to split the cabbage into 2 cloves, the purpose of this is to let the salt penetrate better, and it is also conducive to placement.

2. When we stack cabbage, we need to sprinkle a little salt when we put a layer on it. This makes it a good pickle. And when it is placed, it needs to be pressed all the time, do not leave a gap between the cabbage, and after all the cabbage is placed, we will take a stone to compact it.

3. At the end, we need to pour it into the cool white boil.

Be sure to completely submerge the cabbage, wait for a month, and then you can eat it, and when storing it, it must be kept in a low temperature place, so that the cabbage will not rot so easily.

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.

1. Put too much salt to cause the sauerkraut to be not sour, remedy: replace the water of the pickled sauerkraut.

2. The temperature around the sauerkraut tank is too low, change to a warm environment or increase the heating facilities next to Caiyouming.

When pickling sauerkraut, first pick the cabbage, then remove the stump rotten leaves, large leaves and yellow leaves, dry them in the sun for a few days, wash them with water, and then place them neatly in the vat one by one.

After pressing a large stone on top of the dish, add raw water or cool white boil to soak and marinate, seal and store, let the vegetable slowly shrink and ferment in a cold environment, and it will be completed after 30 days.

To catch up with the cooling, the sauerkraut is removed from the vat through the ice ballast. This method is called raw pickling, and there is also a kind of cooked pickling, which takes a shorter time. First boil a pot of boiling water, put the washed cabbage in the pot and blanch it, let it cool and then press it into the jar, so that it can be stewed and eaten after 30 days of pickling.

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 also not easy to collapse and trap the bridge to survive and grow in yeast, 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 piece of stone Wang's head, press it on the sauerkraut jar, compact the cabbage, the cabbage will sink in the jar, 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.

Improper pickling, such as improper salting, improper storage and other reasons caused by deterioration, or before the pickling, a toxic substance - nitrite is produced, which is toxic, and sauerkraut should not be eaten when it is not pickled or spoiled!

Sauerkraut can be an appetizer, a side dish, or a seasoning to make dishes in our drinking hall, which can be divided into Northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, German sauerkraut, etc., and the taste style of sauerkraut in different regions is also different.

Sauerkraut is made by removing the outer dead leaves, cleaning them, soaking them in boiling water, putting them in a jar to ferment, and then eating them after a week.