Grandma has been making sauerkraut for decades and never adding salt, how to pickle sauerkraut?

Fruits and vegetables must be indispensable at home under the condition of daily life, eat them every day, good eating habits can make their own health and happy growth, and they need to enhance their physique at home on weekends to keep their body healthy. The body is the cost of reform and innovation, and only when the body is good can we have a good state in study and work. Well, let's take a look at the next step!

Grandma has been making sauerkraut for decades, never adding salt, pickled sauerkraut, sour than Laotan sauerkraut As the saying goes: Xiaowen pickled sauerkraut, snowfall pickled pork, after the light snow solar term, it is the most suitable for pickled sauerkraut. In the past, everyone pickled sauerkraut mainly because this kind of dish could not be stored in the cold winter, so it was pickled, and it relied on sauerkraut side dishes in winter.

However, the unique taste of sauerkraut can be used to make foods such as sauerkraut fish and sauerkraut chicken, and the taste is super refreshing.

But inadvertently, I found that my grandmother will continue to pickle sauerkraut, and the method is different, my grandmother said that she has been making sauerkraut for decades, never adding salt, and the pickled sauerkraut is also sour, I tasted my grandmother's cooking, it is indeed more sour than Laotan sauerkraut. If you have a personal hobby, you can try pickling cabbage by yourself, and you can marinate it by buying a glass jar, which is very simple. Let's take a look at the practice of sharing resources with sauerkraut

Step 1 At the beginning, we prepare some rice water, and pickle the sauerkraut in the rice water, and the pickled sauerkraut is more sour. So we clean some rice, and the first rice washing water is not necessary, because the first rice washing water contains other sediments. The second and third rice washing water are pre-buried.

Step 2: The rice washing water should be boiled so that it will not contain pathogenic bacteria, otherwise it will easily deteriorate. Wash the rice in an underwater pot and boil, then let it cool and bury.

Step 3 This season, the mustard greens are ripe, and they generally have to be pickled with mustard greens. The mustard greens are cleaned, then put in the sun to dry for a day, and the water is dry.

Step 4 Then stuff the mustard greens into a bottle, then pour in the dried rice washing water, and compact it with a stone to prevent the mustard greens from floating. Finally, cover the outside well and let it ferment naturally for 15-30 days.

Pickled sauerkraut can be made by substituting salt with sour vinegar, so it is not necessary to use salt to make sauerkraut but also to use sour vinegar instead.

First, wash and dry the vegetables, and then put them in a kimchi jar and seal them.

In fact, the pickling method of sauerkraut is relatively simple, but we also need to pay attention to his methods and methods, so that the pickled sauerkraut will taste better.

No, the fermentation has already been completed, and it cannot be fermented anymore.

1. The reason why sauerkraut is not sour:

1. The amount of salt is too high during pickling, and the amount of salt in the pickling environment is too high, and the yeast is not easy to survive or even die; The process of pickling sauerkraut is the process of yeast fermentation, and the yeast cannot survive, and the pickling of sauerkraut cannot be completed.

2. The temperature of the pickling environment is low, and the temperature of the pickling environment is too low to be conducive to the survival and growth of yeast, and the respiration of yeast is not strong when the temperature is low.

3. The container sealing of pickled cabbage is poor, and the yeast needs an oxygen-free environment in the later stage of fermentation, and the poor sealing is easy to leak and the fermentation process cannot be completed.

Second, the practice of sauerkraut.

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 mustard greens outside for two or three days, and the evaporation traces will wash away some water.

2. Wash your hands and knives clean, completely oil-free. Cut off the mustard greens and the bad leaves, and cut them in half from the middle.

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

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

5. Mustard greens should be cooled first, and then pressed into the container with the incision facing down, 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 to let the water cover the mustard greens, and then seal the plastic wrap to reduce the contact with the air and achieve 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.

1.Prepare the greens. (You can also use radish leaves, small rape or water celery to make sauerkraut) 2Bring hot water to a boil in a pot.

3.No need to wash, just blanch the dish in the water where it has been released, be sure not to boil, not more than a minute.

4.Scoop it up and put it in a clean basin.

5.Rinse with cold water and throw away the yellow leaves.

6.After washing, wring out the water by hand and put it in a clean jar or sealed utensil.

7.Add cold water to the pot, and the water must be enough to cover the dishes. Add an appropriate amount of flour to cold water and stir well. Add an appropriate amount of vinegar and bring the dough water to a boil.

8.Pour the boiling water into the dish immediately and add some vinegar to it.

9.Cover and seal, and you'll be ready to eat in about a week.

10.You can also cook sauerkraut minced meat soup, sauerkraut blanched bacon, sauerkraut fish, and many other methods.

Ingredients: peppers, greens, white radish, cowpeas, ginger.

Method:1Wash and air dry the vegetables to be pickled.

2.Bring water to a boil and put in an appropriate amount of salt (about 80 grams of salt per 1 kg of water) and set aside.

3.Altar water: Use the "mother water" in the previous kimchi jar, or you can ask for some from friends who already have kimchi jars at home, and put them in fresh jar water, which will have a better taste, and there are a lot of lactic acid bacteria in it.

If you can't find it, you'll have to remake it yourself. Pour the cooled water into the mother water.

4.Add condiments, peppercorns, fennel, white wine, and jar water to make it.

5.Marinate the prepared vegetables in the jar. The vegetables should be filled, leaving as few gaps as possible, and it is advisable to use the liquid surface close to the mouth of the jar and the salt water to flood the vegetables. Pour cool boiled water into the sink around the mouth of the altar, buckle the bowl and place it in a cool place.

6.The place where the kimchi is placed should be cool, and care should be taken to keep the mouth of the jar with water at all times to ensure that there is no air and bacteria in the jar. If you find that there are flowers in the jar, add a little liquor.

7.When soaking chili peppers and greens, you can use very little mother water, put in chili peppers, and then add salt, a layer of chili peppers and a layer of salt, and the brine does not have to drown the kimchi.

Pickled sauerkraut from ancient times to the present to put salt, but it is a matter of putting more and less salt, pickled sauerkraut without salt is impossible, because pickled vegetables, without salt can not be put at all, that is, in winter, how many days will be put will become bad, in saying that it is not delicious to eat, unless kimchi, no salt can be put in, that is to eat first soaked, not winter vegetables, especially in winter pickles to put more salt, more salt can be put for a long time, when to eat can be, if you are afraid of salty when eating, Just wash it with clean water and it won't be salty.

Chinese must be no stranger to the food of sauerkraut, northerners like to use large vats to pickle cabbage to make sauerkraut, sour and delicious, the taste is not generally good, and it tastes unique. Whereas, southerners tend to prefer pickled sauerkraut with mustard greens.

Friends who like to eat sauerkraut fish know that this dish is made more delicious with southern Laotan sauerkraut, today I will share with you how this Laotan sauerkraut is made, the most important thing is that the pickled sauerkraut tastes crisp and refreshing, and it will not be bad if it is pickled for a year, interested friends must try it themselves.

Step 1: Take 2 to 3 mustard greens and wash them by breaking their leaves by hand, and the mustard hearts in the middle can be washed directly in water. Wash them all and let them dry in a ventilated area until the leaves are soft.

Breaking the mustard first makes it easier to soften it in the sun, and it takes up less space when loading the jar, and it is easier to break it this way to clean the mustard greens.

Step 2: Wait until the mustard leaves are softened, add an appropriate amount of edible salt and rub them, stir the mustard greens and edible salt evenly, and then put them aside to marinate for about half an hour.

When kneading mustard greens, you must be careful not to rub the mustard leaves, and gently turn and rub your hands.

Step 3: Take a clean jar or glass jar, wash it with water, wipe it dry, and put all the pickled mustard greens into the jar. Then pour an appropriate amount of rice water into the jar and cover the mustard leaves.

The jar must be washed and dried, so that the old jar sauerkraut will be more clean and hygienic, and it can be stored for a longer time.

To make Laotan sauerkraut, you can use rice water or glutinous rice water to pickle, so that the pickled taste is more delicious, and I personally think that the sauerkraut pickled with glutinous rice water is more delicious.

Step 4: After the water is loaded, close the lid of the jar, fill the jar with water around the jar to prevent air from entering the jar, and then cover the outside of the jar with an opaque bag to prevent sunlight from entering the jar. It can be eaten after marinating for about ten days.

If you use sauerkraut in glass jars, remember to store the glass jar upside down after filling the mustard greens and lid, so as to prevent the outside air from entering the glass jar. When pickling sauerkraut, covering it with a bag that does not see the light will make the sauerkraut pickled more beautiful, and the texture will be more crispy.

The above is the method of pickling Laotan sauerkraut introduced to you today, is it very simple? The sauerkraut can be eaten on the ninth and tenth days of pickling, and if the pickled cabbage can be stored well for a year, interested friends should not hurry up and try it.

Wash the cabbage, scald the roots with hot water, and then put it into the post of brushing, put a layer of salt, put some salt in Baiyi City, and instruct Man Gang to use a wooden stick to make a big stone to press the pickling method of old sauerkraut, and you can eat it after a month.

How's that figure, I'm just, shoot oh, you want it now.