How to pickle cabbage and sauerkraut, how to pickle cabbage and cabbage

My pickling of sauerkraut is very simple, just salt, and there must be an airtight jar.

To soak sauerkraut, then add salt to boiled cold water, then wash the ingredients to be soaked, dry them to Zou Baba, put them in cold salt water, seal them well, and they will be sour in half a month and January.

Another way is to wash the ingredients and dry them with raw water (not at all). There is no raw water at all, cut off the salt, rub it with your hands, wait for the water to come out, the ingredients are dehydrated, squeeze the water clean, stuff the ingredients into the bottle, and seal it tightly, it is also sour in half a month and January, and the longer the time, the more sour it becomes.

Remember that salt should be put according to the amount of ingredients, if you put too much, it will easily become salty sauerkraut, and it will be just delicious sauerkraut.

You can buy the kind of sealed bottle with rubber pad online, bottle by bottle, easy to take, Quark brand is good, you can see for yourself.

Cabbage is cut off one by one and cleaned, you can tear it into small pieces by hand, it is best to cool it with a bamboo basket, and you must pay attention to the water after washing to dry the sauerkraut pickle. After the water is dried, add salt and pickle, if you eat spicy, you can add pepper noodles and pepper noodles and other seasonings to grasp it well by hand, and then use a ceramic jar to pack it up, it must be compacted when loading, cover it with a lid and seal it for a few days to eat it directly, especially when eating porridge, it is particularly delicious to eat with porridge.

Wash the cabbage and dry it. Be sure to dry it, otherwise it will become moldy and it will not touch the oil. The jar should also be washed, wiped dry, and dried without moisture. Put the dried cabbage in a jar, put an appropriate amount of salt, and seal it. At least half a month of sealing is fine.

As follows:

Tools Ingredients: Chinese cabbage, salt to taste.

1. First of all, put the cabbage in a ventilated place or an empty room.

Let it be left for about three days to let some of the water of the cabbage volatilize, so that it is not easy to rot when pickling the sauerkraut, and the pickled finished sauerkraut tastes good. When pickling Chinese cabbage sauerkraut, the cabbage can be washed without water, as long as the cabbage is roughly tidied up, and when the cabbage is pickled and mature, we can wash it with water before eating.

2. Prepare a clay jar, clean the inside of the jar, and then sprinkle some salt on the bottom of the jar, and then tidy up the dried cabbage, remove the old leaves and impurities, cut it in half with a knife, put the cabbage in the jar according to the incision upwards, and then sprinkle a little salt, and sprinkle some salt on each layer of cabbage, according to this method, all the cabbage is placed in the jar, and a layer of salt is sprinkled on the surface of the top layer of cabbage, and finally find a big stone to press the cabbage.

3. The temperature when pickling sauerkraut should not be too high, as long as it is kept at room temperature, and after the sauerkraut is pickled, it is necessary to put the sauerkraut jar in a slightly lower temperature place for storage, which can prolong the eating period of sauerkraut.

4. The pickled cabbage must be pressed with a heavy object for three days, the cabbage will naturally sink some, and the water in the cabbage will overflow a part, then we can fill the tank with water, let the water not pass the cabbage, after a month or forty days of pickling, so that the cabbage and sauerkraut will be pickled.

The secret method of Northeast sauerkraut].

1. Buy some fresh Chinese cabbage, which cannot be pickled directly, should be dried in the sun for 2 days to dry the moisture on the surface of the cabbage, so that the sauerkraut is easier to taste, and it is more crisp and not easy to spoil.

2. After the Chinese cabbage is dried, remove the outer layer of leaves, and the inside will be very clean and do not need to be washed. Use a knife to split the cabbage in half.

3. Prepare a container for pickling sauerkraut, try to use a clay jar if there is a clay jar, and there is no clay jar with a glass bottle or storage box. Pour in some boiling water and blanch it, then smear it with some high-grade liquor to disinfect it, and let it dry in the sun.

4. Many people will do one step, which is to boil a pot of boiling water to blanch the cabbage, which is wrong. Cabbage contains some wild lactic acid bacteria, and it is relied on them to ferment sauerkraut. If the cabbage is scalded, the lactic acid bacteria will be scalded to death, and the unsuccessful fermentation of the sauerkraut will also lead to the breeding of miscellaneous bacteria, and it will foam at the white foam, also called raw flowers.

5. Sprinkle a layer of pickled salt on the container first, the effect is better than that of ordinary salt, and the bottom salt can be disinfected and sterilized, and make the sauerkraut taste faster. Put a layer of sauerkraut first, then sprinkle a layer of pickled salt, just like that, a layer of cabbage and a layer of salt, and the top layer should be sprinkled with table salt. The ratio of salt is very critical, too much or too little is not good, the ratio of salt to cabbage is 1:

50, that is, 1 pound of cabbage plus 10 grams of salt.

6. Prepare a heavy object, generally use a large stone, if you don't have it, you can use a large barrel of cooking oil, and marinate it for 3 days. Under the dual action of salt and heavy objects, the water of the cabbage quickly precipitates and collapses.

7. Add enough rice washing water to the container, which must be covered with sauerkraut, and the cabbage is easy to spoil when exposed outside. Don't use water, it contains a lot of miscellaneous bacteria, which will make the sauerkraut spoil.

8. Pour in a large spoon of high liquor, seal the container, and put it in a room with low temperature to ferment for a month, and the sauerkraut can be eaten, the color is golden, the taste is sour and crispy, and it is delicious to cook.

The traditional method of pickling sauerkraut is very simple, without smearing salt one by one, just a layer of cabbage and a layer of salt, but pay attention to a few details.

1. Cabbage should be dried to remove the moisture on the surface.

2. Do not blanch the cabbage.

3. Add rice water and cabbage.

4. To add liquor, liquor has the functions of sterilization, flavoring, preservative, and promoting fermentation.

Preparation of pickled cabbage:

Spare ingredients: appropriate amount of cabbage, 1 bag of coarse salt, 90 grams of Sichuan peppercorns;

Production process: The first step, after the cabbage is bought, put it directly on the balcony or in the big yard, dry it, and dry the cabbage to wilt, that is, the outermost hard gang wilts, about 3-4 days;

The second step is to prepare a jar or jar for pickling cabbage, clean it, scald it with boiling water, and need to ensure that there is no water and no oil, and remove the outermost layer of bad leaves;

The third step, and cut off the extra roots of the cabbage, but pay attention to ensure the integrity of the cabbage, and at the same time prepare coarse grains of salt and peppercorns, you can pickle the cabbage below, and put the smaller cabbage at the bottom of the jar;

Step 4, then sprinkle a layer of salt and peppercorns, put the cabbage on the table again, sprinkle with salt and peppercorns, remember that each layer needs to be compacted, and so on to put all the cabbage well;

The fifth step, press the top with a large stone, wait for 48 hours, go around the jar, add water to it, fill it up, and after a month, the sauerkraut will be pickled and ready to eat.

Summary: We can actually find that grandma and grandpa buy cabbage, mostly choose to buy before heavy rain, this is because if it rains, the rain will enter the cabbage, such cabbage water is large, it is not sweet to eat, I have to say that the experience of the old man is still very good, I will follow my grandmother every year to stock up on a lot of cabbage, especially delicious, I will not pickle sauerkraut in the past, but looking at the production of grandma, and then mastered the experience, only to learn that this pickled cabbage is so simple, pickled cabbage can be fried meat to eat, You can also cook noodles, you can eat it however you want, don't always buy pickled cabbage if you like it, you can make it yourself.

The pickled sauerkraut is sour and not rotten, and the method is as follows:

1. Wash the Chinese cabbage and cut off the stem, make a large amount and cut it in half, and divide it into slices if the amount is small. Because cabbage wants to be better pickled and sour, it is necessary to increase the contact area, cut it in half and cut it into four parts, and divide it into slices if the amount is small;

2. Add enough water to boil, first blanch the cabbage stalks for 15 seconds, and then blanch all the water for 10 seconds until the stalk turns green. Blanching cabbage can make the sauerkraut marinate in place faster, and the stalks are harder, so they are scalded first, but the whole should not be too soft;

Pickled pickles, first of all, you have to buy a kimchi jar (this kind of jar is special, there is a circle of concave trays around the mouth of the altar, which can hold water, and the mouth of the jar has a bowl-shaped lid, and the tray can be sealed with a lid of water.

1. Put the picked cabbage outside for two or three days to evaporate some water.

2. Wash your hands and knives clean, completely oil-free. Cut off the old gang and bad leaves of the cabbage and cut it in half from the middle.

3. Brush the pickled container clean and dry, and there should not be a little oil.

4. Blanch the chopped cabbage with boiling water, do not blanch for a long time, first blanch the roots and then the leaves, and the color of the vegetables will turn slightly green.

5. The cabbage should be cooled first, and then pressed down into the container with the incision downward, and pressed as tightly as possible.

6. After arranging, press a stone on top and seal the mouth of the container with plastic wrap.

7. Pour water the next day, let the water cover the cabbage, and then seal the plastic wrap to reduce the contact with the air and better fermentation.

8. Marinate at a temperature of 5-10 degrees for 30 days before eating.

9. During the period, pay attention to observe the water level in the container, and if the water is too much, scoop out some in time to prevent overflow.

10. Before eating sauerkraut, wash or soak it, squeeze out the water and cook.

Tip 1: Use a water tank, enamel basin or plastic bucket for the container, and not any metal container.

Second: the containers, tools, and even hands used in the whole operation process should not have a little bit of oil, and the oil content will cause the rot of sauerkraut. Rotten sauerkraut is not edible.

Third: the temperature of pickling should be low, so as to ensure that the sauerkraut ferments at a slow rate, and the lower the temperature, the slower the fermentation rate. If the temperature is too high and the sour taste is released too quickly, although the sauerkraut can quickly become sour and eaten, there will be a lot of harmful substances.

The suitable fermentation temperature is 5-10 degrees.

Fourth: It is best to seal the fermentation process as much as possible.

Fifth: Sauerkraut is fermented at a low temperature for a long time, at least more than a month before it can be eaten.

1.Wash the vegetables, slightly control the moisture, cut into thin strips, and use slices for too thick cabbage.

2. Sprinkle a little salt in the shredded cabbage and mix it, not too much salt, not pickled pickles, a cabbage uses about 15 grams of salt.

3. Marinate the shredded cabbage for about ten minutes, put it in an oil-free and waterless glass bottle, and pour the pickled water into the bottle.

4. When bottling the shredded cabbage, it should be compacted with chopsticks while loading, and finally put in an appropriate amount of cold boiled water.

5. When I was about a month old, I opened the lid and the sour cabbage was ready.

The original intention of making sauerkraut was to extend the shelf life of vegetables. In the "Book of Songs" there is a description of "Zhongtian has a lu, there is a melon in the territory, it is a peel is a gourd, and the emperor is dedicated", according to the Eastern Han Dynasty Xu Shen's "Shuowen Jie Zi" explained: "The sauerkraut is also a sauerkraut person", that is, similar to today's sauerkraut, which shows that the history of Chinese sauerkraut is quite long.

Sauerkraut can be an appetizer in our diet, a side dish, or a seasoning to make dishes, which can be divided into Northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, German sauerkraut, etc., and the taste and style of sauerkraut in different regions are also different. The "sauerkraut" that people often say generally refers to the general term for all kinds of sauerkraut made from all green vegetables or cabbage.

Teach you to pickle sauerkraut with Chinese cabbage, the method is simple and easy to learn, it will become sour in 7 days, and the taste is very authentic!

Pickled sauerkraut is the specialty of the Northeast people, the specific method is to use the winter storage of Chinese cabbage for pickling, prepare a large vat, clean up the cabbage, yard into the vat, and then fill it with water, wait for fermentation, cover the lid, put the jar in a cool place, you can eat it after a month, put some meat and fry, it is very delicious.

Pickled Chinese cabbage and sauerkraut are actually very easy to do. Find a clean jar and put the bought back with cabbage. Use a kitchen knife to split it in half and make a large pot of boiling water.

Put the cabbage in boiling water. Stand for a while and take it out and let it cool. Then put the Chinese cabbage once soaked in cold water.

Ma Jin greedy Li Ma sprinkled a layer of salt, and the horse sprinkled a layer of salt. Afterwards. Pour the water from the cabbage and press a stone on top of it.

The water in it must be submerged with the Chinese cabbage. Then place in a cool place. After 21 days, it can be consumed.

The method of pickling sauerkraut with Northeast Chinese cabbage:Ingredients: 3 kg of Chinese cabbage.

Excipients: 10-20 grams of salt.

Steps: 1. Peel off the stale skin of the Chinese cabbage and set aside.

2. Break off the pieces and soak them in clean water for 10 minutes to rinse.

3. Dry for 1-2 days.

4. After drying, shreds are slender.

5. Marinate it with salt, and it is easy to get out of the water when the cabbage is pressed by hand.

6. After half an hour, you can see that there is juice at the bottom of the basin.

7. Squeeze the water into the bottle and press.

The method of pickling sauerkraut with Northeast Chinese cabbage:Ingredients: 3 kg of Chinese cabbage.

Excipients: 10-20 grams of salt.

Steps: 1. Peel off the stale skin of the Chinese cabbage and set aside.

2. Break off the pieces and soak them in clean water for 10 minutes to rinse.

3. Dry for 1-2 days.

4. After drying, shreds are slender.

5. Marinate it with salt, and it is easy to get out of the water when the cabbage is pressed by hand.

6. After half an hour, you can see that there is juice at the bottom of the basin.

7. Squeeze the water into the bottle and press.