How to make mustard sauerkraut How to make mustard sauerkraut

The pickling method of mustard sauerkraut is as follows:

Ingredients: 5 mustard greens, 1000ml of boiling water.

1. The first step is to wash and drain the prepared mustard greens.

2. Then scald it with the prepared boiling water, as shown in the figure below.

3. After scalding, let stand for 2 minutes.

4. Then put it in the prepared bottle.

5. Pour boiling water, the water level should exceed that of mustard greens.

6. Wait for 72 hours before you can take it out, so that the mustard sauerkraut is ready.

Mustard sauerkraut is a delicious and appetizing traditional Chinese dish, and here's a simple mustard sauerkraut recipe:

Ingredients: Mustard greens (other vegetables such as bok choy can also be used).

Sauerkraut. Minced ginger and garlic.

Cooking oil. Salt.

Vinegar. Sugar. Essence of chicken (optional).

Steps:1Prepare the mustard greens: Wash the mustard greens, remove the roots and old leaves, and cut them into appropriately sized segments for later use.

2.Prepare the sauerkraut: Wash the sauerkraut and cut it into appropriately sized slices for later use.

3.Stir-fry in a hot pan until fragrant: Add an appropriate amount of cooking oil to a hot pan, add minced ginger and garlic and stir-fry until fragrant.

4.Sauté mustard greens: Place the chopped mustard greens in a pan and stir-fry until tender.

5.Add the sauerkraut: Add the chopped sauerkraut and continue to stir-fry evenly.

6.Seasoning: Add salt, sugar, vinegar and chicken essence (optional), adjust according to personal taste, and stir-fry evenly.

7.Saute until flavorful: Continue stir-frying for a few minutes to allow the mustard greens and sauerkraut to fully absorb the flavor.

8.Serve out of the pan: Put the stir-fried mustard sauerkraut on a plate, which can be eaten hot or cold.

The most authentic way to make mustard to make sauerkraut:

Ingredients: 1000 grams of mustard heads.

Excipients: 1000 grams of mustard heads.

Steps: 1. Remove the old part of the mustard greens and clean them. Mustard heads cannot be bought, and mustard leaves can be made in the same simple way.

2. Prepare a cutting board and a knife (not stained with oil) to cut the tender mustard greens into small pieces, the length can be according to your preference, I like short particles, so cut it like this.

3. Prepare a clean and oil-free pan. This simple method of making sauerkraut should not be stained with oil, otherwise all the previous efforts will be wasted.

4. Put the mustard greens in a wok, no need to put salt, stir-fry a few times in a dry pot over medium heat, and see that some of the mustard greens have changed color, some are raw, and some are cooked, so you can turn off the heat at this time. In this way, the principle of heat is used to make mustard greens better pickled into sauerkraut.

5. While the mustard greens are still hot, immediately put the mustard greens into a bowl, and gently press them with your hands to make the mustard greens better heated.

6. Cover with plastic wrap and let it marinate quietly at room temperature. In summer, it can be eaten in about 2 to 3 days, and in winter, it takes about 5 or 7 days.

<>8, make a good sauerkraut, stir-fry minced meat or something, super rice!

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. Finally, I will summarize the 3 tips you need to pay attention to when pickling sauerkraut:

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.

Selection of mustard greens.

1.Pay attention to the blades.

Mustard greens should be selected with intact leaves, no yellowing and flowering, and it is best that there are no insects and blackening.

2.Pay attention to the petioles.

When picking, you should choose a green petiole and smooth, if it has turned dark green and the skin is dull, it means that it was harvested too late, and such small mustard greens have a bad taste.

3.The base of the stem is smooth.

The bottom of the mustard must not have black spots or signs of rotting, because such mustard greens are not only easy to rot, but also not fresh.

Today we are talking about the method of making sauerkraut with mustard greens, if you want to use mustard greens to make sauerkraut, there is actually a simple way, and it only takes a week to eat sour and crisp mustard sauerkraut, let's take a look at how to make mustard sauerkraut.

Prepare ingredients: 2 catties of mustard greens, 50 grams of salt.

Pickling tools: 1 large jar, 1 small bowl, 1 boiling pot.

Method steps to make sauerkraut with mustard greens:

1.Mustard greens are washed and dried, and the size is almost the same.

2.Boil half a pot of water and add an appropriate amount of salt to boil, the ratio of salt to water is 1:5. Put the washed mustard vegetables in boiling water to scald, pay attention not to be very long, about 30 seconds, to prevent direct scalding.

3.Blanch out the surface and take it out to cool and put it in a pot for later use.

4.Prepare a clean jar without oil and raw water, put the cooled mustard greens into the jar, let the salted boiled water of the scalding mustard greens cool and pour it into the jar, the salted water must be covered by the mustard greens.

5.Then use your hands to compact the pickles a bit, and then use a small, clean and oil-free bowl to scoop a bowl of brine and press it on the vegetables.

6.Cover with a lid and put it in a cool place to ferment, and the next day the color will be slightly yellow and slightly yellow.

7.By the fourth day, the mustard greens had fermented into sauerkraut.

8.After pickling, grab the sauerkraut and put it in a bowl, it looks really good, so the sauerkraut that is simply made is quickly much more delicious than the one sold outside.

Tips: To make sauerkraut, you need to use ceramic, glass, porcelain utensils that are tightly sealed. It is best to use a professional sauerkraut jar, the jar is cleaned, and there must be no oil, otherwise spoilage will occur.

Mustard pickled sauerkraut ingredient details.

3000g of mustard greens

150g of salt, 400g of rice water

Mustard pickled let's Xiang sauerkraut recipe specific steps.

1.Prepare all the materials.

2.Wash the mustard greens repeatedly with water and drain them slightly.

3.Leave in the sun until the leaves are shriveled.

4.Put the mustard greens in a large pot and add salt.

5.Rub it together repeatedly with your hands as if you were washing clothes.

6.Rub the mustard greens until they are soft, and a little water will come out and the color will be emerald green, then put them in the jar.

7.Bring the rice water to a boil.

8.Leave it to about 60 degrees Celsius, pour it into a jar with mustard greens, and let the water cover the mustard greens.

9.Then press a clean stone on the mustard greens, cover the altar lid, put it in a cool place, and marinate for about 7 days, until the mustard greens begin to turn yellow and even a little transparent.

10.The rice washing water poured into the jar must be covered with mustard greens, otherwise, the mustard greens that are not soaked in the water will turn black.

The precautions in the process of practice are as follows:

1. The pickled mustard must be exposed to the sun, and it should be dried until it is shriveled before starting to pickle, so that the pickled sauerkraut is not only fragrant but also has a refreshing taste.

2. The reason why rice water is added is because the starch in the water is fermented, so that the pickled sauerkraut will have a sour feeling.

3. The rice washing water poured into the altar must not be over the mustard greens.

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How to pickle mustard greens.

2.At night, the rice cooker boiled water, the amount is enough to soak the vegetables, and the water temperature is about 60 degrees, turn off the electricity. Flip the dish halfway through and sprinkle with salt.

I put three small spoons of salt, you can put less, and add it later when you fry it. Just cover it and stuff it all night. Oh, the water can't be too hot, too hot will make the dish hot and it won't be easy to seal, and it can't be stained with oil.

3.In the morning, when the lid is opened, the dish has turned a little yellow. Put it in the container.

4.Well sealed.

5.The next morning, I opened it and smelled good, but it was mainly the taste of salted vegetables, not sour. Three days so there will be a little sour!

Other specific steps:

1. Before we make mustard pickled cabbage, we first cut off the whole mustard plant, and then take it to cool and dry in the sun, so cold that when we grab the mustard greens with our hands, we feel very soft and there is no water, so that it is okay.

2. The next thing is to prepare a clean pottery jar, which should be clean and free of oil, and then boil the water, put the dried mustard greens neatly into the jar, and then add salt to each layer, plus other mustard greens.

3. Next, you can pour boiling water into the jar, and then cover the lid, put it in a cool place to store the square, generally you can eat it after a few days, these mustard pickled cabbage can be used to fry meat slices, used to make sauerkraut fish, which is particularly good.

4. The hotter the weather, the faster this mustard pickled sauerkraut can be eaten, and when the weather is very cold, it must be stored for a longer time before eating. Every time you take mustard pickled sauerkraut, you must use clean and oil-free chopsticks to take it, and then cover it, and the mustard pickled sauerkraut should be soaked under a lot of water.

Steps. 1.Cut the mustard greens, break the leaves, and wash.

2.Piece by piece, leave it in the sun to dry.

3.The mustard greens that have been dried for a day have been dried in the water.

4.Place in a saucepan and sprinkle with salt and sugar.

5.I pour boiling water, and the amount of boiling water is large enough to cover the mustard greens, and cover the pot. When it cools, put it in a jar and marinate.

After a few days, the sauerkraut will be fine.

Tips: 1.This kind of sauerkraut is best used to eat raw, it can be seen that the salt is very small, it is not salty, and it is mixed with a little oil and light soy sauce when eating.

2.If you want to keep it longer, you can put more salt.

3.The jar of sauerkraut should be clean and waterless.

Summary. Mustard greens to make sauerkraut, first of all, mustard greens should not be too tender, followed by glass bottles, not filled with oil, boiled water, scalded and washed Method: 1

Mustard greens washed 2Add water to a pot for cooking rice (porridge) until about two-thirds of the pot is boiled for 3Put the mustard greens into boiling water and blanch them, if the water is not submerged to turn over, blanch soft and immediately pick up and cool, (note that it is not too cooked) (the vegetables can be scalded many times) 4

After the water of the scalding dish is cool, pour the water into the glass bottle, put the dish in (you can use a clean pebble to press, do not float up) about 20 degrees in the weather for 3 days to eat, the day will be very sour The method of frying sauerkraut: wash and chop the sauerkraut, squeeze the water dry with your hands, fry it in the pot (about two minutes or so), put oil and salt seasonings, stir-fry and mix well, about a minute, out of the pot, thank you.

Mustard greens are pickled for sauerkraut.

Mustard greens to make sauerkraut, first of all, mustard greens should not be too tender, followed by glass bottles, not filled with oil, boiled water, scalded and washed Method: 1Mustard greens washed 2

Add water to a pot for cooking rice (porridge) until about two-thirds of the pot is boiled for 3Put the mustard greens into boiling water and blanch them, if the water is not submerged to turn over, blanch soft and immediately pick up and cool, (note that it is not too cooked) (the vegetables can be scalded many times) 4After the water of the scalding vegetables cools, pour the water into the glass bottle, and put the vegetables in it (you can use a clean pebble to press, do not float up) 20 degrees or so in the weather for 3 days to eat, the day will be very sour The method of frying sauerkraut:

Wash and chop the sauerkraut, squeeze the water dry with your hands, fry in the pot until fragrant (about two minutes), add oil and salt seasonings, stir-fry and mix well, about a minute, out of the pot, thank you.

I'm still a little confused, can you be more detailed?

Mustard greens to make sauerkraut, first of all, mustard greens are not too tender, followed by glass bottles, not filled with oil, boiled water, scalded and washed Method: 1Mustard greens washed 2

Add water to a pot for cooking rice (porridge) until about two-thirds of the pot is boiled for 3Put the mustard greens into boiling water and blanch them, if the water is not submerged to turn over, blanch soft and immediately pick up and cool, (note that it is not too cooked) (the vegetables can be scalded many times) 4After the water of the scalding vegetables cools, pour the water into the glass bottle, and put the vegetables in it (you can use a clean pebble to press, do not float up) 20 degrees or so in the weather for 3 days to eat, the day will be very sour The method of frying sauerkraut:

Wash and chop the sauerkraut, squeeze the water dry with your hands, fry in the pot until fragrant, add oil and salt seasonings, stir-fry and mix well for about a minute.