How do you make sauerkraut in the countryside? How to make sauerkraut in the countryside?

The current season is a good time to pickle sauerkraut, and many places are pickling sauerkraut. The rural pickled cabbage in the north is relatively salty, and the production method is relatively simple and simple.

Due to the cold winter in the north, there is a shortage of vegetables, so in autumn and winter, people will salt the vegetables harvested in autumn, which is easy to store and eat, and the traditional pickled cabbage must be used in a large vat or a water mang, and the pickled vegetables are mainly Chinese cabbage, cabbage, radish and other home-cooked vegetables.

First of all, remove the outermost layers of Chinese cabbage or cabbage, rinse with water, and control the moisture. You can use a knife all four petals.

Wash the sauerkraut jar and let it dry. (If there is no tank, it can also be replaced by buckets, cans and other utensils) put the appropriate amount of vegetables into the bottom of the tank, and if there are radish, you can first put the radish into a few bottoms and sprinkle in the appropriate amount of kimchi salt, (in the past, the rural pickled sauerkraut used coarse salt, and the pickled cabbage could not use fine salt, and the sauerkraut pickled by fine salt did not taste as good as coarse salt, and the taste was also poor, and it was not resistant to put.) Don't sprinkle all the salt at once, but sprinkle it in layers, spread a layer of cabbage and sprinkle a layer of salt, commonly known as sprinkling three salts, and after the vegetables are laid, a layer of salt should be sprinkled on top of the top.

Don't be in a hurry to stir the vegetables put in, marinate for more than a day, after marinating a small amount of water, you can properly press down with your hands, and then press a smooth and clean stone on top of the dish, commonly known as a vegetable stone. (This stone should be pressed on the sauerkraut all the time, and the older it is, the better the pickled cabbage will be.) After a week and a half of a month, the pickled sauerkraut water in the jar will naturally increase, and you can add cabbage and other vegetables to it, and use the same method to press the sauerkraut in the jar with a vegetable pressing stone to prevent the sauerkraut from surfacing the water.

The pickled sauerkraut must be placed in a dry and cool place, which is convenient for long-term storage, pickled for more than a month, and can be eaten as you go, and the top can be sealed with a clean plastic lid and covered with a lid. Pickled sauerkraut is salty and sour and refreshing, especially suitable for porridge, and sauerkraut can also be made into other delicious delicacies, such as sauerkraut buns, sauerkraut dumplings, stir-fried vegetables, and boiling hot pot. You can press cabbage and other vegetables into the sauerkraut jar while eating, so that you can eat all the time.

The sauerkraut in the north is mainly salted, and the pickling method of sauerkraut in some southern regions is also more special, such as the winter pickles in Jiangsu and Zhejiang, it is said that the heavier the athlete's foot, the better the pickles are squeezed.

People in Guangyuan, Sichuan Province pickle sauerkraut without salt, and pickle sauerkraut with noodle soup, rice soup and other sour pickles, and the pickled sauerkraut is mainly sour. You can make delicious dishes such as sauerkraut fish.

Rural pickled sauerkraut, the method is simple, the production process is not complicated, but it is not easy to pickle a delicious sauerkraut, practice makes perfect, pickled more, the taste and method can be mastered naturally.

Buy the cabbage and dry it in the sun for 2 to 3 days, then wash the cabbage. Put the cabbage in a cleaned jar, place a layer and sprinkle it evenly with large grains of sea salt, then place another layer and sprinkle it with salt, then add water to cover the cabbage, and press it with a stone to prevent it from rotting.

Wash the cabbage and remove the rotten leaves. Blanch the cabbage with boiling water. Prepare a large vat, put the cabbage in it, put a layer and spread a layer of salt. Finally, use a large stone to press the cabbage tightly. Pour in cool boiled water with salted water and it's good.

The first thing is to dry your favorite ingredients in the sun, then put it in a jar and seal it, add some salt and some water, and then marinate it.

First of all, there are two kinds of Northeast sauerkraut, one is pickled with Chinese cabbage, and the other is pickled with kohlrabi (cabbage).

Next, let me talk about how we Northeast people pickle sauerkraut!

1. Our pickles are basically pickled before and after the frost. At this time, the pickle is to stock up on vegetables for winter, and the second is that the weather is also cold, and the vegetables are not easy to spoil.

Before pickling, the Chinese cabbage will be dried in the sun for two days to remove moisture. On the day of pickling, cut the Chinese cabbage in half, wash it with cold water, and put it directly into the large vat of pickles.

There are no small tanks for Northeast people to pickle vegetables, basically they are 1 meter 2 high and 1 meter wide tank. Because the jar is large, the Chinese cabbage does not need to be shredded, but can be directly cut in half and can be loaded inside. Such a large cylinder is generally put 2 catties or 3 catties of salt, the large cylinder is more to put a little, the small cylinder is less to put a little, the cylinder must be placed in a cool place.

2. After adding salt, add well water directly, and the top of the dish will be covered with a lid and pressed with a large stone to prevent the dish from floating (a white foam-like thing), in short, it will be sealed.

In order to make the sauerkraut white and crispy, some people will also add a bottle of beer, of course, this can also be omitted.

3. The next thing is to wait, and you must wait until "one month" before eating.

In the first 20 days, the nitrite content in sauerkraut was very high, and people were easily poisoned when they ate it. After the 20th day, the nitrite level will become very low, but it is not safe, and the safest thing is to wait until a month later!!

4. Pickled kohlrabi, Northeast people are used to washing kohlrabi, cutting it into shreds and then pickling it, but some people cut kohlrabi in half and put it directly in the jar to pickle, but there are very few.

The sauerkraut pickled in kohlrabi and Chinese cabbage has a different taste, and kohlrabi will be more sour.

5. If you want to pickle faster, you can cut the kohlrabi and Chinese cabbage into shreds and pickle them again.

Like the small jar used for pickles now, or a small canned bottle. I can't pickle a few vegetables at a time, so it's better to cut them into shreds and then pickle them, which is fast and saves space.

6. As for the amount of salt, just put a few spoonfuls, you think, the Northeast uses a 1 meter 2 jar to pickle vegetables to put 2 catties or 3 catties of salt, how much salt can be used in this small jar.

The key is to remember to wash the vegetables, marinate them in cold water, seal them well, put them in a cool place, and eat them after a month!

In addition, if Chinese cabbage and kohlrabi are pickled, remember to marinate them separately, the taste of the two dishes is different, and if you pickle them together, it will affect the taste when you eat them.

If you like it, it will be better to add a follow!

First of all, put the cabbage outside to dry for a period of time, then clean it and dry it again, take a jar to clean it and dry it, add the cabbage to the appropriate amount of salt and rub it, and then put the cabbage into the jar and seal it for a period of time, and the sauerkraut will be pickled.

There are raw pickled and cooked pickled sauerkraut in the countryside. To cook pickled sauerkraut, boil a pot of water, blanch the cabbage in the water, and then put it in a larger container and sprinkle some salt.

Hang the Chinese cabbage for a few days, then wash the Chinese cabbage simply, put it in the jar one by one, sprinkle a layer of coarse salt, add water after putting it, and press a big stone on the top, and it's OK.

The pickling method of sauerkraut is not the same, and the pickling time and method of sauerkraut vary depending on the ingredients.

1. Blister sauerkraut As the name suggests, sauerkraut is a dish soaked in sour water. Vegetables such as chili peppers, beans, sword beans, garlic seeds, lotus roots, small bamboo shoots, lettuce, etc., are perfect for sauerkraut pickled.

Take 1 pound of chili pepper as an example:

1.Prepare sour water. Put 5 slices of ginger, 12 peppercorns, 2 teaspoons of salt, 1 tablespoon of white vinegar, and 1 tablespoon of high liquor into the water to boil and cool.

2.Choose fresh peppers without insect eyes, wash them with water, cut the stems, drain the water, and place them in a ventilated place to dry the water on the surface of the peppers.

3.Put the chili peppers into a waterless and oil-free clean glass container or ceramic jar, pour acid water to submerge the chili peppers, sprinkle a thin layer of salt on the top, add several layers of plastic bag film, close the lid tightly and seal it well. It can be eaten in about half a month.

If you add ingredients in the middle of the process, you need to add an appropriate amount of salt according to the amount of ingredients added.

If it is old sour water, the ingredients will be sour faster, such as the old sour water of beans pickled, and it will be sour and cooked in 2 days in case of high temperature.

2. Anhydrous sauerkraut leaves pickled sauerkraut generally do not need to be put into sour water, they are salted and cause a small amount of their own water, and then slowly ferment and become sour. They tend to be pickled and sour for longer than blistered sauerkraut, generally at least 1 month, and the longer it is, the more mellow it is, but not too long, preferably within a year.

Take greens as an example:

1.Remove the yellow and rotten leaves of the whole greens, wash them well, and place them in a ventilated place or under the sun to dry until soft.

2.Put it in a pot and rub the salt, because the greens are relatively large and the leaves and stems are thick, so you should rub them repeatedly to let the salt fully and evenly dissolve into them.

3.Put it into an oil-free and water-free clean ceramic jar, add a small amount of liquor, put a few peppercorns and a few cloves of star anise on a layer of greens, and then seal it with water. It is recommended not to use glass containers for green cabbage and sauerkraut, because the fragrance of pickling in ceramic jars is stronger.

After such a month, the altar can be opened.

Boiled fish with green cabbage and sauerkraut is a good flavor dish.

3. In addition, there is a slightly sour sauerkraut, which is characterized by being slightly sour and crisp, between sauerkraut and dried vegetables, and it is very good to put spicy fried meat.

Such as white radish, cherry sauerkraut:

1.It is a sauerkraut made of roots and leaves when the white radish has not yet grown and is no thicker than a finger, taking advantage of the fact that its leaves and stems are very tender.

2.White radish with roots and leaves, remove old and rotten leaves, wash them, and place them in a ventilated place and dry them in the sun.

2.Blanch quickly with boiling water, squeeze out the water, cut finely, add an appropriate amount of salt to grasp and knead, and wring out the water again.

3.Put it in a water-free and oil-free container, seal it well, and you can eat it for about half a month.

With the extension of pickling time, the sourness of sauerkraut is aggravated, the blistered sauerkraut is sour faster than the anhydrous sauerkraut, and the old sour water is faster than the new sour water.

The key to making sauerkraut is: do not touch raw water during the pickling process, control the amount of salt, more salt is salty and salty affects the taste, less salt is easy to deteriorate, pay attention to the pickling time, different ingredients have different degrees of acidity, and temperature is also an important factor affecting the acidity.

First of all, prepare a large tank for washing, spread a layer of glue film in the tank, and evenly code the cabbage into the tank in the way of a layer of cabbage and a layer of salt, the amount of salt must be in place, and finally seal the glue film, press it on it with a heavy object, and wait for the fermentation time.

The sauerkraut in the countryside is pickled with mustard greens, which are washed first, sunbathed in the sun for a day, rubbed with salt until the mustard greens are soft, and then placed in a jar to pickle layer by layer.

Wash the kohlrabi or greens, prepare a clay jar, put the vegetables in it, add water, salt, star anise and dried chilies, seal the mouth of the jar, open it after a month, and the sauerkraut is ready.

Sauerkraut is made by removing the outer dead leaves, cleaning them, soaking them in boiling water, putting them in a jar, and eating them after a week. Sauerkraut is made by the Chinese people through continuous life experience and exploration.

Sauerkraut is a very common dish in our lives, and the storage time of sauerkraut is relatively long, there are many people who will pickle a full tank when they are pickled with sauerkraut, such sauerkraut, the taste is better, some people will buy sauerkraut at home and put it in the refrigerator, and then take it out of the refrigerator when they want to eat it.

1. The production of sauerkraut.

1. First of all, we need to go to the market to buy fresh vegetables and then wash them.

2. Buy a porcelain jar, add water to it and then add salt, ginger, pepper, red pepper and other seasonings.

3. Then you can put the cleaned dishes in, and seal the lid of the porcelain jar after putting it in.

4. In this way, the kimchi in about half a month can be eaten.

5. Sauerkraut can be eaten directly, or fried meat, it is a good meal, and the method of making sauerkraut is different in each place.

Second, the preservation method and time of sauerkraut.

1. Just put them in the porcelain jar and take them out when you want to eat them.

2. You can take them out and seal them in a bag, and then put them in the refrigerator, and take out a copy when you want to eat them.

3. Generally, the sauerkraut can be stored in the refrigerator for about 3 months, and some are kept for a longer time.

4. Bad sauerkraut must not be eaten, it is likely to have diarrhea, and in serious cases, it will poison people, so you must be careful not to leave it for too long.

3. Why do you keep sauerkraut in the refrigerator?

1. It can extend the shelf life of sauerkraut, and the low temperature can keep sauerkraut longer.

2. Bacteria are not easy to breed, there are a lot of bacteria after sauerkraut is soaked, and in a low-temperature environment, bacteria are not easy to multiply, and it is healthier to eat.

3. The refrigerator can maintain the original taste of sauerkraut without making it taste worse.

The main reason is that it is to keep it longer, and it will last about 2 months longer in the refrigerator than if it was left there directly.

The preparation of sauerkraut is as follows:Ingredients: 1 Chinese cabbage, appropriate amount of salt, appropriate amount of cold boiled water.

1. First of all, wash the prepared cabbage with water, drain the water, cut it with a knife, and set it aside for later use.

2. After cutting, add the prepared salt, mix well with the cabbage, and marinate for half an hour.

3. Half an hour later, the cabbage comes out of the water, and the cabbage and water are both.

Place in the prepared glass bottle as shown in the picture below.

4. Then put an appropriate amount of cold boiled water in the glass bottle, seal it well, and store it for 30 days.

After opening the lid and pouring out, the sauerkraut is ready.