Chinese cabbage in the Northeast is used to pickle sauerkraut, can sauerkraut salt and rice washing

Can be used together, so sauerkraut is more sour.

When pickling Northeast sauerkraut, you don't need to use rice water. Yes! Pickled.

1.Use a kitchen knife to remove the roots and leaves of the Chinese cabbage, and then remove the old cabbage and bad leaves on the skin of the Chinese cabbage, and then wash it with water, shake off the moisture inside, if the mouth of the tank is small or you want to pickle faster, you can cut the cabbage vertically into two halves; Then soak it in salt water, and the ratio of salt to cabbage is 2%.

Note: Not only the cabbage needs to be disinfected, but also the container of pickled sauerkraut should also be disinfected, especially the sauerkraut tank that has been stained with rotten sauerkraut in the previous year needs to be carefully disinfected, especially the disinfection of the edges and gaps, because it is easy to have various bacteria here.

2.Put the cabbage in about 50 boiling hot water that seems to be boiling, the scalding time is not long, first blanch the roots and then blanch the leaves, see the cabbage boiled, the color is slightly green, the skin is wilted, take out the cabbage and squeeze it dry.

3.Wash the pickle jar, wipe dry, without a little oil, and then sprinkle a handful of salt (grain salt) at the bottom of the jar, and then place the cabbage in the jar, head flush inside, leaf flush outside, press up one by one, to compact, press, until the whole vat is full. Sprinkle a handful of salt on every two layers, and when it is full, sprinkle another handful of salt, and press the washed stone or heavy object.

4.The next day, pour in water, let the water cover the cabbage, and then seal with plastic wrap.

Less contact with air allows for better fermentation.

5.After 30 days of marinating at a temperature of 5-10 degrees, it is ready to eat. When eating, you should take it layer by layer from top to bottom, and when you take the sauerkraut, you must not take out the stones pressed on the sauerkraut, so as to prevent the sauerkraut from floating up naturally without pressure and rotting.

When eating sauerkraut, take as much as you want, don't take too much at one time, to prevent flavor change, and keep the sauerkraut delicious, sweet and crisp.

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

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

Tips. 1.The ratio of cabbage to salt is 1 to 10.

2.Choose fresh and plump Chinese cabbage, and if there are scars or spoilage on the cabbage, leave it behind.

3.Don't blanch the cabbage, it's easy to rot the tank if it's blanched.

4.The whole process must be oil-free, the container must be oil-free, the tool must be oil-free, and the sauerkraut will be rotten if it is stained with oil.

5.Containers use water tanks, enamel.

basins or plastic buckets, not any metal containers.

6.Two or three days after the cabbage is in the tank, open the tank to see how much water the cabbage has put into the tank, and the water in the tank.

Less is cooler and whiter.

Water, in a few days, the cabbage will slowly go into the water with the infiltration of salt, if there is more water in the tank, scoop it out with a clean and oil-free cup, in short, the top of the vegetable should not show the surface of the water, it will be moldy when exposed.

7.The temperature is very important, the sauerkraut jar is best placed in a place of about 5-10 degrees, the temperature is too high and it is easy to rot the tank, and the temperature is low and does not like acid.

8.From the cabbage into the tank to the fish out to eat, it takes more than a month, pickled within a month of sauerkraut can not be eaten, nitrite.

Exceeded.

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.

Yes, you need to thaw the cabbage first.

Ingredients: appropriate amount of Chinese cabbage, appropriate amount of salt.

1. You need to thaw the frozen cabbage and repair the cabbage head with a kitchen knife and divide it into two petals.

2. Put it in the water, put the cabbage head into the pot first, and then blanch the cabbage leaves softly.

3. Put it in a bucket filled with cold water to reduce the heat, and then wash it well.

4. After washing, put it in a basin for later use.

5. The Chinese cabbage is placed in a round vat, and a large handful of salt is sprinkled on each of the two or so layers.

<>7. When it is ready, put a stone on it and press it on the cabbage.

8. Wait for about a month, and the cabbage will be pickled and ready to be eaten.

Summary. First we choose.

Eight, nine medium-cooked cabbage is appropriate, Chinese cabbage is fresh and full, if there are scars or spoilage on the vegetable gang, leave it behind.

The method of pickling sauerkraut with Northeast Chinese cabbage:

First we choose.

Eight, nine medium-cooked cabbage is appropriate, Chinese cabbage is fresh and full, if there are scars or spoilage on the vegetable gang, leave it behind.

Then put the cabbage in the sun for two or three days, and dry it until the cabbage turns into a whammy and falls off. The main purpose of the cavity is to dry out some moisture, so that the cabbage will not spoil when pickled.

Clean the marinating vat, and there should be no oil impurities. The whole process must be oil-free, the container must be oil-free, the tool is oil-free, and the sauerkraut will rot if it is stained with oil.

Cabbage does not need to be washed, because it is washed before eating, a layer of cabbage should be sprinkled with a layer of coarse salt, and a banquet is spread layer by layer in order, and the layers are tightly stacked into the tank. To add, the pickles of the Northeast Zhenxiang Gaoren are not very precise about the amount of salt, and I usually put half a bag or more than half a bag of coarse salt per 100 catties, about half a catty. It can be more or less, because salt mainly kills harmful ruler bacteria, and destroys the permeability of cabbage cells, so that water can seep out quickly.

If you observe, you'll notice that the sodium content of some of the bagged Northeast sauerkraut purchased varies greatly. Some are fermented almost salt-free and have very low sodium content. In the case of ordinary households without disinfection and strict anaerobic environment, a moderate amount of salt can be added.

However, excessive salt intake is not good for the human body, so this amount should be taken care of.

Add cold water to the tank, no need to cover the cabbage, because a day or two later, the cabbage water will seep out, there will be obvious bubbles on the water surface, and the fermentation is in progress. If the water level of the fruit is below the Chinese cabbage, then add water until the Chinese cabbage is gone. If there is too much dried wax, you need to scoop it out, cover it, and if there is no cover, you can cover it with plastic wrap.

In short, just don't expose the dishes of the top coma to the water, it will be moldy if exposed. Sealing the lid or plastic wrap is to achieve anaerobic fermentation and ensure that the lactic acid bacteria can ferment well. Aerobic conditions are suitable for fermentation by bacteria and fungi, resulting in toxic substances or unpleasant odors.

Finally, store it in a cool place, about 5-10 degrees is the best, the temperature is high, and the sauerkraut is easy to rot. It can be consumed at least after a little more than a month. The fermentation time will be extended at low temperatures.

After a month, you can take out the manuscript liquid and eat it, and you should clean it before eating. If the temperature is high, it is recommended to wash and refrigerate or freeze at the end of fermentation.

As follows:

Tools Ingredients: Chinese cabbage, salt to taste.

1. First of all, put the cabbage in a ventilated place or an empty room for about three days, so that part of the moisture of the cabbage volatilizes, so that the pickled cabbage is not perishable, 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.

Summary. Pull down the cabbage leaf by leaf and wash it, cut it into shreds, remove the water with salt, and then use a glass jar or jar to put the pickled cabbage shreds into the jar or jar, the pickled cabbage water is not thrown together, sealed and not moved, after three days you shake a few times, let it fully blend together, the house can be eaten in about 20 days or so, open it first, but there can be no oil, it is easy to rot.

Drowning sauerkraut and rushing to tease the delicious Fangling sedan chair method; A way to make cabbage a leaf delicious and quickly pickle sauerkraut; Wash one leaf at a time, salted for a while, the main thing is to let the water out of the bulk and fully marinate it, and then put it into a sealed glass jar or jar The pickled water does not throw it directly into the jar, just seal it, and it can be eaten in about 20 days.

Friends, I really don't understand, you can be more specific.

Pull down the cabbage leaf by leaf and wash it, cut it into shreds, remove the water with salt, and then use a glass jar or jar to put the pickled cabbage shreds into the jar or jar to cover the cracks, the pickled cabbage water is not thrown together, seal it and don't move the judgment and bridge, after three days you shake a few times, let it fully integrate together, the house is warm about 20 days or so you can eat, open it first, but you can't dig up the oil, so easy to rot.

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.

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 and cabbage is 1:50, that is, 1 kg 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.

Ingredients: 130 kg of Chinese cabbage, 100g of peppercorns, 1000g of garlic, appropriate amount of dried chili peppers, 1500g of coarse salt, and green pressed vegetable stones.

Steps: 1. Choose a big and firm Chinese cabbage (in fact, the dishes need to look at the appearance like people.)

2. Prepare the new peppercorns of the year.

3. Coarse salt (also called raw salt) is the soul of pickles.

4. Wash and control dry moisture.

5. All the cabbage is finished layer by layer.

6. I used three big blue stones in this tank.

7. Wait for three days for the pickled water to overflow the Chinese cabbage.