How to pickle mustard sauerkraut, how to pickle mustard sauerkraut

1.After washing mustard greens, put them in the sun to wrinkle, if there is no sun, they can also be air-dried, generally one day, the vegetables are soft.

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.

Ingredients: cabbage, salt, white wine, water.

1. Peel off the outermost 2 layers of leaves of the cabbage, and then clean the rest. Cabbage does not need to be peeled off all the leaves, it is all pickled whole.

2. After cleaning, we put the cabbage in the sun to dry for 3 days, and then take it in for later use. Prepare a container for pickling sauerkraut, we all use a relatively large jar to pickle. Sprinkle a layer of coarse salt on the bottom of the jar to prevent the bottom cabbage from rotting.

3. Then we put the cabbage one by one, and when each layer is placed, we need to sprinkle an appropriate amount of salt on it until all the cabbage is placed, and finally sprinkle a layer of salt on the top. After sprinkling the salt, we pour water into the cabbage, and the amount of water needs to be more than the cabbage.

4. After pouring the water, we can finally pour an appropriate amount of high liquor. Then prepare a large stone, wash the stone, and then press it on top of the cabbage. After all this is processed, we can wait for the sauerkraut to pickle, which will take about 1 month.

Pickled sauerkraut (mustard greens).

It takes longer to marinate in winter than in summer.

Ingredients: Mustard greens to taste.

Salt to taste. Water to taste.

Preparation of pickled sauerkraut (mustard greens).

Mustard greens don't need to be washed after being bought, just put them in the sun to dry for half a day, and turn over halfway.

Bring the water to a boil in a pot, turn off the heat, put all the mustard greens into the pot, and turn the mustard greens with chopsticks to blanch them slightly.

Put the mustard greens in the jar, pour out the blanched water slightly, and the remaining vegetable water should be as high as the vegetable is not high. Add salt, try the taste, not too salty and not very light, this taste is free to play, and when the brine is cold, it is poured into the fermenter, and the height is subject to no mustard greens.

In summer, it can be eaten in a week, and in the south, it takes more than half a month in winter.

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.

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.

The pickling method of sour mustard greens is as follows:Ingredients: 500 grams of mustard greens, 3 tablespoons of salt, 3 tablespoons of flavor, 3 tablespoons of vinegar, one head of garlic, a little cumin, a little Sichuan pepper, 1-2 large ingredients, an appropriate amount of chili pepper, 3 tablespoons of fine chili noodles.

1. Wash the mustard greens, soak them overnight to remove the spicy mustard greens, cut them into thick strips, a layer of mustard greens, and a layer of salt. Kill out the moisture, about half an hour.

2. Sichuan pepper, cumin, large ingredients, stir-fry in oil to make the fragrance.

3. Chili segments, chili flakes, garlic, add raw oil semi-evenly.

<>5. Mix evenly and you can eat. If you can't finish it, seal it and marinate it for a month before eating.

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!

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.

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.

Here's how to make homemade sauerkraut:Ingredients: 4 mustard greens.

Excipients: appropriate amount of salt, 20 grams of liquor, appropriate amount of water, appropriate amount of glutinous rice flour.

Steps: 1. Select four mustard greens.

2. Sprinkle with salt, and the salt is to kill a flavor in the mustard greens, so that the pickled kimchi is delicious.

3. A few hours after the "finishing", the state of the mustard is like this.

4. Prepare glutinous rice flour water, the ratio is 20g of glutinous rice flour and 80g of water.

5. Prepare a pickle jar.

6. Put the mustard greens in a glass jar.

7. Pour in the prepared glutinous rice flour water.

8. Add 20g of liquor, more than 50 degrees.

9. Cover the bowl with a lid and put it in a place where there is no light, about ten days (the hot time can be shortened, and if you like sour, extend the time a little).