How to make pickled sauerkraut How to pickle sauerkraut?

Specific steps to pickle sauerkraut:

Step 1: Choose your dishes.

The pickled cabbage is very particular about the selection of vegetables, the size is moderate, and the thickness is evenly proportioned. When choosing vegetables, you should choose the yellowed cabbage, so that the pickled cabbage has a good color.

Part 2: Washing vegetables.

Rinse the cabbage with tap water 2-3 times, and while washing the vegetables, remove the bad leaves and smooth the roots.

Step 3: Cook the vegetables.

Add two-thirds of the water to the pot, after the water boils, first put the root of the cabbage into the pot, boil for about 2-3 minutes and take it out, then turn it over and put the head of the cabbage into the pot, boil for 1-2 minutes and take it out, the leaves can turn green, take it out and put it in the basin to cool thoroughly.

Step 4: Enter the tank.

Sprinkle a little salt on the bottom of the jar, then put the root of the cabbage outward and the cabbage heart inward into the jar in turn, after a layer is filled, sprinkle a little salt, and then sprinkle a little salt on the full layer. Take 100 catties of cabbage as an example, you need to add 7-8 taels of salt. Cover a few slices of boiled cabbage over the cabbage to prevent it from rotting.

In order to have a good fermentation effect, the next morning, take a basin of water, add a bottle of light beer, stir well and pour it into the vat. Press a large stone on top of the cabbage and add water until it is submerged over the stone.

It is particularly emphasized that in the process of pickling sauerkraut, there must be no oil on any utensil, otherwise the sauerkraut is easy to rot during the pickling process. Hope!!!

The following ingredients: 1 basket of mustard greens, 1 pot of boiling water, 1 stone, 1 jar, 1 lid.

Step 1: Put the freshly picked mustard greens on the ground to dry at noon, and the fresh mustard greens we make sauerkraut here, which generally do not need to be cleaned, and then cleaned when you want to eat. Of course, if you think this is not clean, you can also clean it and remake it, but it needs to be dried for a long time, and the mustard will become wrinkled!

Here's an explanation: the mustard is not so easy to rot when the sauerkraut is wrinkled, and the sauerkraut made after the sun wrinkles will have a more crisp taste!

Step 2: Prepare a larger jar, the best to put all the mustard greens down, first clean the jar, and then scald it with boiling water 2 times, and then wait for the mustard greens to wrinkle, one by one stuffed into the jar, after plugging, add 50 grams of salt, and then put the prepared pebbles on it, put the pebbles can hold down the mustard greens, and when the mustard ferments and the water becomes lighter, it will not float!

Step 3: When everything is ready, boil a pot of boiling water, pour it directly into the jar, the amount of boiling water must not exceed the mustard greens, then cover the lid and let it ferment!

Step 4: After fermentation for 3 days, our sauerkraut can start to take out and eat, at this time the sauerkraut is golden in color, a little sour but not very sour, but it is also very delicious to fry meat, generally put it for about 7 days will be more sour, if you don't eat it for the time being, you can keep it, so that it will be more and more sour, as long as it does not surface, the sauerkraut will not be bad, and there is no problem with putting it for a year! Whether you stir-fry meat or make sauerkraut fish, this kind of sauerkraut is very delicious!

1. Choose dishes. After the cabbage harvest in the beginning of winter, 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 old cabbage from the skin.

2. Boil hot water. After the cabbage is chosen, prepare a large vat with a large mouthful. Wash the vat inside and out.

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.

3. Compaction. Choose a stone about 20 cm long, 10 cm high, and 15 cm wide and wash it and press it on top of the cabbage in the middle of the vat to prevent the cabbage from floating with the water after pickling.

Fourth, add water and medicine. After boiling and blanching the cabbage packed into a large vat, it will naturally wilt and sink after 2-3 days, and then the vat will be filled with clean cold water. After 6 days, put 5 grams of fresh sauerkraut from Shenyang into a bag to prevent the sauerkraut from rotting.

5. Pickling. 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.

When eating, you should take it layer by layer from top to bottom, and when you take the sauerkraut, you must not take out the stones pressed on the sauerkraut, so as to prevent the sauerkraut from floating up naturally without pressure and rotting. When eating sauerkraut, take as much as you want, don't take too much at one time, to prevent flavor change, and keep the sauerkraut delicious, sweet and crisp.

Ingredients: mustard greens, water, salt.

Steps to make pickled cabbage.

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

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.Pick up the scalded mustard greens and let them cool in a relatively large container, I use a large basin.

4.Add salt to the mustard greens after cooling.

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).

Our practice here is to buy mustard greens, scald them with water, but they don't need to be too cooked, and then they are taken out and cooled, and poured into the container together with the water from the hot vegetables, and then add rice water.

Pickled sauerkraut needs to prepare a Chinese cabbage, some lemon juice, high wine, sugar, salt, apples, cumin, anise, pepper, dried pepper, each leaf of the Chinese cabbage is cleaned separately, smeared on the Chinese cabbage with salt, put it in a bowl, about half a day, put the lemon juice, high wine, apple, cumin, anise, pepper, dried pepper into the food processor to make a pulp, pour it into a bowl, add an appropriate amount of sugar and salt, put the Chinese cabbage in it and stir well, The washed jar is scrubbed again with a high degree of wine, then put it in the jar, cover the lid and pour water, put a label, and generally eat it in about ten days.

You can also prepare a container to make sauerkraut, some cabbage, it can be a jar or a plastic bucket, you must not use aluminum or iron containers, put the cabbage in the container, try to fill all the space, if it is not very easy to put it, you can cut the cabbage, and then add an appropriate amount of boiling water, add some salt, it is okay not to add, press it with your tongue, do not let the cabbage show the water, the mouth of the barrel is sealed with plastic film, and then isolated from the air, about 20 days, The higher the temperature, the shorter the fermentation time, which is a very important step and can easily rot if not done well.

People who want to pickle sauerkraut can also use some simple methods, prepare a round cabbage, salt, small pepper, sugar, cold boiled water, star anise, pepper, spices, break the cabbage, and then divide each side into four long strips, change it into small squares, put some salt in the pot and stir well, and then put a clean and oil-free plate on the top of the cabbage, fill the plate with water and press, about six hours or so to make the cabbage soft out of the water, every hour must turn over the vegetable pieces, from the bottom to the top, Take out the cabbage that has become soft out of the water and press it, and then put the cabbage pieces, spices, and peppers into a container and stir them well, pour the water of the pickles into the fresh-keeping box, the water must fully cover the cabbage pieces, it is best to exceed two centimeters or so, and then press a porcelain on the dish, do not let the vegetables surface, all utensils must not have oil, otherwise it is easy to rot, and then seal the jar and store it in a warmer place in the room to ferment for 48 hours. Then put it in the refrigerator and continue to ferment for about two weeks, so that it can be fully sour and start eating, and the taste is very good.

【Authentic Northeast sauerkraut】

Prepare fresh Chinese cabbage, salt, rice water, and high liquor.

Ingredients preparation]: 2 Chinese cabbage, 20 grams of salt, 5ml of high liquor, 3000ml of rice water.

Method] 1. Rinse all the Chinese cabbage in half and dry it in the sun for 2 hours, and take it back when the cabbage leaves become a little wilted.

2. Rub a layer of salt on the surface of the cabbage and rub it evenly with your hands to ensure that every leaf is smeared. After smearing with table salt, put the Chinese cabbage into the vat

3. Prepare some fresh rice water, pour it into the vat, and finally pour in an appropriate amount of high liquor, cover the lid and put it in a cool and ventilated place to marinate for half a month.

4. When the Chinese cabbage becomes golden in color and has a strong sour taste, the sauerkraut will be pickled, and it will be pickled for at least half a month before it can be eaten.

Tips for pickling sauerkraut].

The temperature should not be too high.

The environment for pickling sauerkraut should be relatively cool, with a temperature of no more than 5, and it is not easy to breed miscellaneous bacteria. If the temperature is too high, it is conducive to the reproduction of bacteria, and the sauerkraut will become moldy and flower. So if it is in the south, it must be marinated in an airtight container and cannot be exposed to direct sunlight.

The pickled sauerkraut will not go bad for half a year.

Use rice washing water instead of water.

Rice water is amazing and contains a lot of nutrients, including vitamins, minerals, starch, etc. Starch can be broken down into glucose, which provides nutrients to lactic acid bacteria and allows them to multiply quickly, so that sauerkraut can be marinated quickly and has a stronger flavor.

Add high liquor.

During the fermentation process, lactic acid bacteria produce organic acids, and high-grade liquor contains a large amount of alcohol, which is ethanol.

Acids and alcohols react to form esters, which are substances with a special aroma that can make sauerkraut taste more fragrant. However, it is necessary to master the dosage, because alcohol can also be sterilized and sterilized, too much will inhibit the reproduction of lactic acid bacteria, not only slow fermentation, but also poor taste.

Precautions] As long as the food is pickled, it contains nitrite, so it must be pickled for enough time before eating. The nitrite content will first increase and then decrease within half a month, and then tend to stabilize, so it is better not to eat it within half a month, which is safer.

When pickling sauerkraut by yourself, you have mastered 3 skills to ensure that the sauerkraut will not become moldy and raw, and it is both sour and crispy, and it is very delicious.

100 kg of pickled cabbage put 10 kg of salt, and the ratio of vegetables and salt is 10:1. It can be adjusted according to personal taste, and a small amount of sugar should be added, so that the taste will be better.

The function of salt is to allow lactic acid bacteria to multiply rapidly, and adding too much inhibits the reproduction of lactic acid bacteria, which is not conducive to fermentation.

Preparation of pickled cabbage:

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 with cold boiled 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 expose the water, the cabbage is perishable when exposed to the air during the pickling process, and the barrel mouth is sealed with plastic film to isolate it from the air. Place at 10-20 degrees for more than 20 days, the higher the temperature, the shorter the fermentation time.

Precautions for eating, sauerkraut can only be eaten when stewed and cooked thoroughly, if long-term gluttony has poor quality, poor food hygiene, mildew, and short pickling time, it may cause urinary stones. Eating sauerkraut that is polluted with miscellaneous bacteria, mildew, and excessive nitrite due to the short pickling time will turn the hemoglobin in the blood into methemoglobin that loses its oxygen function, so that the red blood cells lose the ability to carry oxygen, resulting in tissue hypoxia, and the appearance of ** and lip bruising, headache, dizziness, nausea and vomiting, palpitations, palpitations and other nitrite poisoning symptoms, and in severe cases, it can also cause death.

It is necessary to confirm the pickling time according to the region and environment and ensure that the pickling time is sufficient, as a very large amount of nitrite will be produced during the pickling process of Northeast sauerkraut. When marinated, it turns into nitrate. Nitrate is a substance that cannot be absorbed by the body but can be excreted from the body.

Nitrite is a poison, highly toxic, and 3-5 grams can be fatal. Therefore, when you pickle sauerkraut, you must marinate it for enough time before eating. Do not eat Northeast sauerkraut that has not been pickled for enough time in advance because of greed or any other reason.