Bottle drowned sauerkraut method, method of pickling sauerkraut with a bottle

1. The way to pickle sauerkraut in a sealed bottle 1

1. Slice the thick area of Chinese cabbage and cut it into thin strips.

2. Then sprinkle a small amount of salt, not too much, or radish pickles, squeeze out the water by hand, put it into a sealed bottle, seal the mouth, put it in an area with a temperature of 25 degrees, and take it for more than ten days. Northeast kimchi, pickled

Second, the way to seal the bottle to pickle the sauerkraut 2

1. Prepare multiple sealed bottles in advance with small mouths, and it is very easy to load and pick up dishes with large mouths, but no matter how small the mouth is, you must make sure that the outer lid is sealed.

2. Wash the Chinese cabbage: Peel off the leaves of the Chinese cabbage, put it in the water to wash, if the Chinese cabbage is too crispy, put a little salt in the water, and drown the Chinese cabbage a little. Reminder: It is best to choose Chinese cabbage without having to choose a large one.

3. Brush the bowl: When the cabbage gang is a little soft, just start cutting the cabbage. The first thing to ask for is a piece of vegetables: each cabbage gang should be sliced with at least a few knives, usually three knives, so that the kimchi cut out is fine, and it tastes particularly good.

4. Water: Put it in a basin and sprinkle salt to drown it, and after the Chinese cabbage is flooded and the Chinese cabbage water is drained out, the water is taken out.

5. Fill the can, put it full, and then press it, if the indoor space is large, then put it in, but you don't have to fill it too full, you should leave a little space, and give the Chinese cabbage filial piety indoor space.

6. Cover: If it is a sealed bottle with a mouth, immediately close the outer cap tightly. If it is a glass bottle with a small mouth, it is best to seal the cork, I use a plastic bag, or a film bag to seal it. Cover the cover tightly.

7. Storage: Put it in a cool place. If the temperature is high, it will be mellow for a week or so.

3. The reason why the pickled cabbage in the sealed bottle should be placed upside down.

The gas in the glass bottle is all sealed with plastic film or a plastic bag with an outer lid, and the top layer of the glass bottle is salt water for pickled cabbage.

1. Prepare a few plastic bottles, large mouths can be small, large mouths are easier to load and take dishes, but no matter how big or small the mouth is, be sure to cover the lid.

2. Wash the cabbage, break the cabbage leaves, put it in water to wash it, if the cabbage is too crispy, put a little salt in the water, and drown the cabbage slightly.

3. Chopping vegetables: Start cutting cabbage when the cabbage gang is a little soft.

First of all, you have to slice vegetables: each cabbage gang should be sliced with at least two knives, and I usually have three slices, so that the sauerkraut shredded is thin and tastes particularly good.

Start cutting. 4. Water: Put it in a basin and sprinkle salt to drown it, and when the cabbage is submerged and the cabbage water is pulled out, take out the water.

5. Bottle, fill, and then press, if the space is large, then fill it in, but don't fill it too full, leave a little space, and give the cabbage space for filial piety.

6. Cover the cover. If it's a small-sip bottle, just screw the cap on. If it's a bottle with a large mouth, it's best to seal the bottle, I just use plastic wrap or a plastic bag to seal it. Screw the lid on top.

7. Storage: Put it in a cool place. If the temperature is high for a week or so, it will be filial.

Benefits of bottle drowning sauerkraut:

1. Save space: You don't need to buy a cylinder as in the past, but also have a place of about one square meter. Now, as long as there are bottles, they can be placed separately.

There is no need to pour the cylinder and brush the cylinder in the spring. I flooded 18 cabbages this year, using only these few bottles.

2. You can drown at any time: you don't have to drown too much at once, eat for a winter. As long as it is flooded a week in advance, it can be eaten for about a week, 3. Health: the container is clean, the filial piety does not grow hair, there is no sour smell and does not pollute the environment.

4. No waste: Since it is fresh cabbage, all the vegetables can be cut and drowned, and there is no part thrown away. The drowned sauerkraut can be eaten in its entirety, because there is no rot.

5. It is easier to cut fresh cabbage than sauerkraut.

6. Easy to carry: Because the container is small and does not run water, it is very convenient to take vegetables for children and relatives. Last year, when I went to my sister's house in Beijing, I brought two bottles, and my sister and brother-in-law were very happy to eat the sauerkraut from their hometown in Beijing.

7. Convenient to eat: When you want to eat, you don't need to fish from the tank first, as long as you take a bottle, the rest don't need to move, if it is a small bottle, put it on a slightly rough ground, pour out the sauerkraut, wash it and you can get out of the pot.

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Mineral water bottle pickled sauerkraut preparation.

Ingredients: 1 cabbage, salt to taste. Steps: 1. Choose a Chinese cabbage and cool it for 3-5 days to remove moisture.

2. Blanch it with boiling water after shredding, so that it can be cleaned, and the color of the pickled sauerkraut is also good-looking.

3. Find a bottle, compact it with a layer of salt and a layer of cabbage, seal it well, and it will be fine after a month at room temperature.

Precautions for choosing sauerkraut1. Look at the vegetable gang: A good sauerkraut cabbage is slightly white and transparent, the leaves are slightly yellow, and the overall color is very refreshing.

2. Smell the smell: sauerkraut with a strong sour fragrance is better. If you feel that the taste of sauerkraut is wrong and has a musty smell, don't buy it.

3. Look at the texture: good sauerkraut is elastic, and contaminated sauerkraut is sticky and soft.

4. Wash it: After buying the sauerkraut, be sure to wash it several times until the color of the water becomes clear. If you don't eat it right away, or if you don't finish it all at once, put it in the refrigerator and store it. If you find that the sauerkraut is moldy or has a white film on the surface, you should throw it away immediately.

The above content refers to Encyclopedia - Pickled sauerkraut.

1. Prepare a Chinese cabbage, break off the layer of its outer skin, then cut off the roots, break it off one by one, and cut the cabbage into thin strips.

Use this method to make pickled cabbage, cabbage, kitchen knives and cutting boards, and be sure to be free of dry spring chain water and oil, so that bacteria will not breed during the pickling process, resulting in deterioration. At the same time, the cabbage can also be washed without washing, and then washed when eating. If you have friends who feel unhygienic, you can also clean it first, but make sure that it is dried and shredded.

2. After the cabbage is cut, put it into a large basin without water and oil, then add two spoons of edible salt to it, and mix evenly. After stirring well, set aside and let the cabbage soften and marinate to remove moisture. At this time, we need to prepare several large bottles of mineral water, clean them and dry them.

As usual, the mineral water we buy should not be thrown away after drinking, and it can be left at home for waste use. During the operation, the bottle body and bottle mouth must be cleaned, especially the bottle mouth, which is covered with saliva, and after washing, it can ensure that there will be no deterioration when pickling sauerkraut. After 30 minutes, pick up a small piece of cabbage and twist it with your hands, which means that the pickling is successful.

3. Then we need to pinch the cabbage with our hands to dry a little water, being careful not to squeeze it too dry. Then take out the mineral water bottle and use chopsticks to put the cabbage into the bottle little by little, and press it a little during the loading process. At the same time, don't pretend to be too full and blind, about nine points full is enough.

During the pickling process, there will be microbial fermentation, so be sure not to overfill. Once finished, close the lid and continue to pack all the cabbage into the pre-prepared bottle of mineral water. The three cabbages I prepared today are about three large bottles of mineral water, and when we make them at home, we can make them according to the amount.

01 First of all, we have to choose a Chinese cabbage, generally pickled cabbage, choose cabbage to help a relatively large cabbage, such cabbage pickled is more delicious.

02 Wash the cabbage that needs to be pickled with water, wash the cabbage several times, cut the cabbage into thin strips after washing, it is best to use the cabbage to help it, wash it and set aside.

03 Prepare an appropriate amount of salt, sprinkle it on the shredded cabbage, and rub the shredded cabbage with your hands, so that the salt and the cabbage are fully in contact to kill the excess water of the cabbage.

04 Pay attention to find out the clean bottle prepared in advance, put the cabbage that has been killed with water, squeeze out the water with your hands, put the shredded cabbage into the bottle, fill the bottle with shredded cabbage, close the bottle cap, and the sauerkraut will be pickled in about half a month.

Here's how 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 mustard greens that have been washed and boiled 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, and stir well with ginger powder (it doesn't matter if you don't add it, it will be sour and crispy, and the taste will only be fragrant if you add ginger powder, which doesn't have much effect).

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).

How to store already pickled sauerkraut.

1. Normally, the mustard should be pressed tightly with stones to pickle the sauerkraut in the jar, try to be under the water surface, and the jar should be placed in a place where the temperature is low but not frozen, and the temperature is high and it is easy to rot.

2. During the fermentation process, bubbles will be generated in the tank, and the plastic film will be smoothed at any time.

3. If you want to refrigerate, put sauerkraut in the refrigerator, and the refrigerator should be sealed in the refrigerator, because the leaky dough in the refrigerator is not frozen and wet, and all kinds of food are easy to multiply.

4. Note: The storage temperature should be 8 to 12 degrees Celsius, not lower than 5 degrees. If the temperature is too low, it is not conducive to sauerkraut becoming sour; Too high, sauerkraut is perishable.

Sauerkraut is a representative food that reflects the characteristics of food culture in Northeast China. If you can turn back 20 years, the northern cities in late autumn and early winter "storing autumn vegetables and pickling cabbage" are the national mobilization, the most life-like scene of the year, and a unique scenery of northern cities for many years. And now in the city, pickle your own sauerkraut.

Tool materials: Step 1: Choose the dish.

Choose. Eight- or nine-medium rare cabbage is appropriate.

Step 2: Dry the vegetables.

The cabbage is not brittle on the outside, and it is enough to start wilting.

Step 3: Cleaning and disinfection of sauerkraut jars and pressure cylinder stones.

Pickled sauerkraut must not be made in plastic containers, preferably in porcelain jars, and granite or bluestone is best used in the cylinder stone. The jar and cylinder stone used for pickling sauerkraut should first be thoroughly cleaned, and if it is the jar and cylinder stone that have been pickled in the previous year, it needs to be carefully cleaned and disinfected, especially the cleaning and disinfection of the edges and gaps. Households can use 75% alcohol or liquor above 65 degrees to disinfect sauerkraut tanks and pressure cylinder stones.

The sauerkraut tank and the pressure cylinder stone are thoroughly cleaned and dried, and the inside of the sauerkraut tank, the edge of the tank and the pressure cylinder stone are repeatedly wiped with a new towel dipped in alcohol or liquor.

Step 4: Enter the cylinder.

Cabbage one by one turn circle to place solid, do not leave a gap between the vegetables (the vegetables can be cut in half), a layer of vegetables and a layer of salt sprinkled evenly, the amount of salt is 2% of the weight of the cabbage, after the top layer of cabbage is pressed on the top layer of about 40-50 pounds of cylinder stone.

Step 5: Seal the cylinder.

How big the tank is to pickle how much cabbage, cabbage is best filled and more than 3-5cm on the edge of the tank, according to the temperature, the second and third days when the cabbage is lower than the edge of the tank when adding water, the water must not be over the cabbage (you can add about 2/10,000 of the weight of the cabbage with the water of vitamin C).

Many people's pickled sauerkraut rots, and one of the important reasons is in the sealing tank. After adding water, the cylinder mouth should be sealed with a very thin plastic film, and the film should be laid flat against the water surface. Many people's sauerkraut jars are placed in the kitchen, and if a few drops of oil accidentally fall in, the whole jar of sauerkraut will be soaked.

Step 6: Fermentation.

During the fermentation process, air bubbles will be generated in the tank, and the plastic film that seals the mouth of the tank will be smoothed against the water surface at any time. The suitable fermentation temperature is 8-15; It can not be lower than 5, and the temperature is too low, which is not conducive to sauerkraut becoming sour. Too high, sauerkraut easy.