How to pickle sauerkraut without rotting or smelling, and how to pickle sauerkraut with sour and ref

<> many people like to eat sauerkraut and try to pickle sauerkraut at home, but some people always feel that the pickled sauerkraut is always not sour and crispy enough, and it will rot after not long or even a long time, so what should be done with sour and crispy sauerkraut? Keep in mind the 3 keys, sauerkraut is sour and crispy, and it will not rot for a long time.

Pickled sauerkraut] Ingredients to be prepared: Cantonese mustard greens, salt.

Detailed method: First of all, we need to clean the mustard greens to prevent the pickling of sauerkraut from bringing in sediment or insect eggs in the leaves.

Lay out and dry until the mustard leaves are brown. The first key thing we need to remember when making sauerkraut is that the mustard greens need to be dried. This is because there is more water in the leaves of mustard greens, if it is pickled directly into sauerkraut, its leaves will become very brittle and easy to rot, and the mustard vegetables will have less moisture after drying, and the leaves will be more tough, so that they will not rot after soaking for a long time.

Next, we prepare a pot of clean and oil-free water, add two spoonfuls of salt after boiling, put the mustard greens in and blanch for about 10 seconds, and immediately remove them.

Put the mustard greens in a deep, clean, oil-free basin or glass jar, and let the water in the pot cool before pouring into the mustard greens. The second key to remember here is that the pot we use and the pot we use to hold the sauerkraut must be clean and oil-free, and many people tend to ignore this detail when making sauerkraut, resulting in the mustard greens starting to rot before they turn sour.

Finally, we need to prepare a clean basin and put it into the sauerkraut, and press all the sauerkraut under water, so that after pickling for about three days, the mustard greens will begin to turn yellow and sour, and the longer the pickle, the more sour the sauerkraut. What needs to be talked about here is the third key point of our pickled sauerkraut, that is, the sauerkraut must be completely submerged in water, because the sauerkraut exposed to the air is easy to oxidize, and it will also become moldy and deteriorate, and in serious cases, it will cause the whole tank of sauerkraut to rot.

In this way, the method of pickling sauerkraut is simple and fast, zero failure, no additives, it will become sour in three days, it tastes healthy and hygienic, and it will not rot for a long time, even if you are a novice in the kitchen, you can succeed at one time, and don't buy sauerkraut outside after learning.

1.Before pickling sauerkraut, you need to wash the mustard greens and dry them in the water, which will make the sauerkraut taste more crisp.

2.The utensils we need to pickle sauerkraut must be in a clean and oil-free state, otherwise the sauerkraut will easily spoil and rot.

3.When pickling sauerkraut, you need to submerge all the mustard greens into the water, and you can use tools, such as plates, large stones and other heavy objects to press the mustard underneath, so that the soaked sauerkraut is not easy to rot after soaking for a long time.

This method of pickling sauerkraut can also be used to make a variety of sauerkraut, such as radish cabbage, Shanghai green and other green vegetables can be made into sauerkraut, friends who like to eat sauerkraut can try!

1.Prepare stones for pickling and press the vegetables under water to block oxygen from over-fermentation or mold growth. 2.Do not touch the oil, pickle the vegetables, do not touch the oil, it will cause rotting.

Glad to answer your question, many people think that pickling sauerkraut is relatively simple, just add table salt so that it can be pickled into sauerkraut. But doing this pickled sauerkraut is very perishable. So it's not easy for us to make sauerkraut pickle successfully.

1. Boil a pot of boiling water in a pot. After boiling the water, prepare a large pot and wipe it clean. Pour in the boiling water. In the whole process of pickling sauerkraut, boiled water is required, and if raw water is used in the process of pickling sauerkraut, it is very easy to rot and deteriorate.

2. After rinsing the prepared cabbage with water, remove the rotten leaves and cabbage roots on the outside.

3. Dry the cleaned Chinese cabbage, then soak it in cool boiled water, add an appropriate amount of edible salt to the boiled water, and add salt to sterilize the cabbage. In this way, it is not easy to rot during the pickling process.

4. Soak the Chinese cabbage and remove it, and dry the water of the cabbage.

5. Prepare the jar for pickling sauerkraut, wipe the jar with white wine to sterilize, which is also cleaner.

6. Put the cabbage in the jar, put a layer of cabbage and sprinkle some salt appropriately, press a stone on the top layer of cabbage, cover it, and it can be eaten in about 45 days.

If the pickled cabbage is not rotten or smelly, you must grasp it well! If it's mustard. We usually take the wash, hang it outside for two days in the sun or blow it for a day or two.

Then chop it up and rub it with a little salt. Press it into the glass bottle and press it tightly. He won't be rotten, and he won't miss half a year or a year.

Step 1: First of all, the Chinese cabbage bought should not be cleaned with water, directly put it in the sun for two days to help remove a little moisture, and secondly, we must ensure that all the tools are clean, do not get oil stains, and the pot to boil water, the jar or bucket for pickling vegetables, kitchen knives and cutting boards and other tools should be thoroughly cleaned and dried before pickling, so as to prevent spoilage when pickling sauerkraut. Step 2:

Remove the outermost layer of leaves from the dried cabbage, cut off the roots, then cut the cabbage in half and set aside, boil enough water in the pot, boil the cabbage in boiling water for about 30 seconds, take out the water control and let it cool for later use. Step 3: Prepare a clean pickle jar, sprinkle a little salt at the bottom layer, and then put the cabbage into the jar layer by layer, pay attention to sprinkle a little coarse salt on each layer, sprinkle a little more on the top layer, and then pour in a little high liquor, pay attention to the amount of salt not too much, according to the amount of 150 grams of ten catties of cabbage, otherwise it will become a pickle.

Step 4: Then we find a heavy object to press on the stacked cabbage, which can be a heavier stone, or two bricks or small stones in a plastic bag to press on it, so that the water will seep out the next day after pressing, and then pour cold boiled water into it to make the water cover the cabbage, and finally cover it and put it in a cool place to ferment for 30 days before eating.

The utensils and cooking utensils used to pickle sauerkraut should ensure that they do not touch oil stains, otherwise the sauerkraut will easily rot. Before pickling sauerkraut, it is best to blanch the cabbage, which can sterilize and disinfect to prevent rotting, and can also make the sauerkraut more crisp. When pickling sauerkraut, add a little high liquor, which can be sterilized and disinfected, and the salt used in pickling must be coarse salt of pickles, which can improve the success rate.

The temperature when pickling is very important, which is also the reason why many people pickle sauerkraut is easy to rot, it is best to ensure that the ambient temperature is 5 degrees to 15 degrees, the temperature is too high and easy to rot, and the temperature is too low is not conducive to fermentation.

When pickling, the cabbage should be prepared, and after the cabbage is cleaned, then put it in a glass jar, add ginger slices and edible salt to it, and put it in a cool environment to marinate for 3 to 5 days.

The newly bought cabbage is dried until the vegetable gang wilts, and then cleaned up one by one, put the vegetables into the tank one by one, sprinkle salt on each layer, and then press the brushed bluestone, so that after three days, boil water and pour it into the tank, and the vegetables can not come at all.

Fresh peppers, cabbage and radish are washed and chopped, put in salt and coconut water for a while to cover up the water, then blanch it in boiling water, dry the water, and finally put it in the tank, add some seasonings, and seal it.

Pickled sauerkraut is also particular, the dish should be treated with salt, and then drained so that it will not rot and not deteriorate.

Pickled sauerkraut in the jar must not have water, once there is water, there will be spoilage and rot, pickled sauerkraut must wear a hand to sell leaky cover, so that the hand is not easy to produce bacteria when touching the dish.

In the process of pickling sauerkraut, if Bu Yin wants the sauerkraut to be crisp and not rotten, he must put it in a sealed bottle. Don't open the hall casually in the middle of the way.

Winter is very suitable for eating sauerkraut, many people have a spacious enough place at home to choose to make their own sauerkraut, the method of making sauerkraut is very simple. In the process of pickling sauerkraut, do not touch the oil to prevent the sauerkraut from becoming moldy and rotten.

Preparation of pickled sauerkraut 1When the cabbage is bought, it should be dried outside in a cool and ventilated place for a few days, and the moisture of the vegetable will be smaller;

2.It is best to choose a small cabbage with a solid heart, break off the outer leaves of the vegetables, wash each tree after cutting off the roots, and soak the Chinese cabbage in a pot with hot water to fill the tank;

3.Loading the tank: first determine the cylinder in a cold and not frozen place, after washing the vegetable tank, put the cabbage tightly compacted into the tank, try to fill all the space, start from the bottom, sprinkle a handful of large grains of salt on each layer of cabbage, after the yard to the cylinder head, press a large stone on it, and cover the cylinder mouth tightly with a material cloth;

4.Early in the morning of the third day, open the mouth of the tank and pour cold water along the side until the tank is full of cabbage, seal the mouth of the tank, wait for natural fermentation, and the sauerkraut can be eaten in one to one and a half months.

Precautions for pickled cabbage 1Do not stick to the oil during the pickling process to prevent the cabbage from rotting;

2.In the more than a month of pickling sauerkraut, the outside temperature is best in the middle of 5-10 degrees Celsius, and the vegetable tank is best placed in a shady and cold position;

3.On the one hand, the cabbage is pressed with stones, on the one hand, so that the cabbage is pressed down quickly so that the cabbage does not appear on the surface of the water. This isolates the air and prevents the cabbage from spoiling and rotting during pickling.

4.Ferment it slowly in a cold place, the color of the pickled sauerkraut is white and yellow, refreshing and crisp, and the sauerkraut heart is even more sour and crispy with a hint of sweetness. the nutritional content of sauerkraut; The taste of sauerkraut is salty and sour, the taste is crisp and tender, the color is bright, the aroma is tangy, appetizing and refreshing, and the wine is decanted to get greasy; It can not only increase appetite and help digestion, but also promote the body's absorption of iron.

Sauerkraut fermentation is the result of lactobacilli breaking down sugars in cabbage to produce lactic acid. Lactic acid is an organic acid, which can increase appetite and promote digestion after being absorbed by the body, and at the same time, cabbage becomes sour, and the nutrients contained in it are not easy to lose.

When pickling sauerkraut, the vegetables must be dried after washing, and must not leave water, and must be stored in a closed container after drying and pickling, so as not to come into contact with the air and make the sauerkraut moldy and rotten.

The container for pickling sauerkraut must be airtight so that the sauerkraut will not rot and become moldy.

Many people like to eat sauerkraut because it is refreshing and delicious to make with other foods. Pickled cabbage is also very particular, in the pickling of sauerkraut to remove the rotten leaves of the vegetables, the vegetables are compacted and evenly sprinkled with salt, and then pour water over the cabbage, sealed mouth will not be moldy and rotten.