How to make pickled cabbage Home, sauerkraut recipe pickling method and process

Ingredients: 800 grams of mustard greens, 20 grams of salt, rice water.

Preparation of pickled cabbage:

1. Choose fresh and whole mustard greens, wash them and drain them.

2. Drying vegetables, put the mustard greens in the sun to dry the water, and there is a wilting appearance.

3. Cut the wilted mustard greens in half, this step is to make it easier to rub the cabbage sum when rubbing the salt (you can also not cut it).

4. Prepare an oil-free and clean sealed box or jar, put the salted vegetable yard in the box, add rice water to cover the vegetables, cover the lid and put it in a cool place.

5. The color of the dish is golden, and the taste is already very sour, you can take it all out, put it in the refrigerator if you can't finish it, you can also take out as much as you want, and continue to marinate the rest (use oil-free and water-free chopsticks to pick out the sauerkraut).

6. Remove the sauerkraut and clean it and dry the water, and you can make all kinds of sauerkraut delicacies.

7. The color is golden and ready to eat.

How to make pickled cabbage at home:Ingredients: Mustard greens casually.

Excipients: appropriate amount of vinegar, 2 pots of boiling water.

Steps: 1. Wash the mustard greens one day in advance and dry them slightly.

<>3. Pour boiling water evenly over the mustard greens.

4. Boiling water should be covered with mustard greens.

5. Cover the lid and leave it for 3-5 days, the longer the time, the more sour it becomes, and you can grasp it yourself.

6. Done. <>

Step 1: Take 2 to 3 mustard greens and wash them by breaking their leaves by hand, and the mustard hearts in the middle can be washed directly in water. Wash them all and let them dry in a ventilated area until the leaves are soft.

Breaking the mustard first makes it easier to soften it in the sun, and it takes up less space when loading the jar, and it is easier to break it this way to clean the mustard greens.

Step 2: Wait until the mustard leaves are softened, add an appropriate amount of edible salt and rub them, stir the mustard greens and edible salt evenly, and then put them aside to marinate for about half an hour.

When kneading mustard greens, you must be careful not to rub the mustard leaves, and gently turn and rub your hands.

Step 3: Take a clean jar or glass jar, wash it with water, wipe it dry, and put all the pickled mustard greens into the jar. Then pour an appropriate amount of rice water into the jar and cover the mustard leaves.

The jar must be washed and dried, so that the old jar sauerkraut will be more clean and hygienic, and it can be stored for a longer time.

To make Laotan sauerkraut, you can use rice water or glutinous rice water to pickle, so that the pickled taste is more delicious, and I personally think that the sauerkraut pickled with glutinous rice water is more delicious.

Step 4: After the water is loaded, close the lid of the jar, fill the jar with water around the jar to prevent air from entering the jar, and then cover the outside of the jar with an opaque bag to prevent sunlight from entering the jar. It can be eaten after marinating for about ten days.

Answer: Clean the Chinese cabbage, dry the water, blanch it in a pot of boiling water after changing the knife, take it out and let it cool in about two minutes, put the Chinese cabbage neatly in the jar, add an appropriate amount of water, marinate for four or five days, and the sauerkraut will be completed, the specific steps are as follows:

Ingredients: about 8 Chinese cabbage or baby cabbage, appropriate amount of mineral water.

1. First select the dead leaves of Chinese cabbage and rinse them well.

2. Then put it outside to dry it to remove the moisture and soften it.

3. Cut the Chinese cabbage from the vegetable part with one or two knives, which is more convenient to blanch into the core of the cabbage.

5. Don't blanch the Chinese cabbage for too long, and blanch it inside and out.

6. Prepare a pickle jar or glass jar, try not to use plastic buckets or the like, and stack the Chinese cabbage neatly in the jar.

8. Put a few big stones to compact the Chinese cabbage, don't float on it at all, the floating on it will be easy to deteriorate and spoil. Marinate for four or five days and you can eat it.

4. Prepare a large pot, boil water in the pot, blanch the Chinese cabbage in the boiling water after boiling, and blanch it in a circle for about 2 minutes.

7. Then pour in a few bottles of mineral water or tap water, as long as the water is not over the Chinese cabbage.

1. Cut off the roots of the cabbage, remove all the leaves of the cabbage and wash them, and shake the water on the leaves with your hands. The cabbage portion of each slice is flattened with a knife, and then several slices are stacked together and cut into thin strips. Put all the chopped cabbage shreds into a basin, sprinkle with salt, and knead the shredded cabbage and salt together with your hands, and the shredded cabbage will become soft and wilted out of the water.

Stuff the softened shredded cabbage and the water into an oil-free and waterless bottle, fill it up, close the lid, and put it in a cool place where the sun does not shine directly during the period, and you can eat it after 15 to 20 days. If the room temperature is very hot, you can put it at room temperature 2 3 after it is put in the refrigerator to ferment.

2. Cut off the roots of the cabbage. Remove all the leaves of the cabbage and wash them, and shake the water from the leaves with your hands. The cabbage gang part of each slice is flat with a knife.

Stack a few pieces together and cut into thin strips. Put all the chopped cabbage shreds into a basin, sprinkle with salt, and knead the shredded cabbage and salt together with your hands, and the shredded cabbage will become soft and wilted out of the water. Stuff the softened shredded cabbage and the water into an oil-free and waterless bottle, fill it, close the lid, and put it in a cool place where the sun is shining directly and the silver state is not aware of it, and you can eat it after 15 to 20 days.

If the room temperature is very hot, you can put it at room temperature 2 3 after it is put in the refrigerator to ferment.

3. Prepare a container first. Depending on the size of the container, you can decide to buy a few Chinese cabbages, and the principle is that the cabbage is tightly stuffed into it, and you can have a little point. Buy the cabbage and peel off the outer layer of stale leaves without washing, each cabbage with a large handful of coarse salt on the surface, and then tightly stack it in a container, smear all the white closed vegetables with salt, stuff tightly, and cover the peeled leaves on top.

Put it in this way for 1-2 days to let the cabbage come out with some water, and then pour clean water directly into the container (the water should not be too full, as soon as the temperature is high, the water will rise and will flow out), press a large stone or heavy object, and leave it alone. For about a month, when the cabbage has a strong sour taste and becomes transparent, it is pickled and ready to eat.

Here's how to pickle sauerkraut.

1. Prepare the mustard greens that have been dried for a day, sprinkle coarse sea salt on the mustard greens, and knead them by hand to fully combine the salt with the mustard greens.

2. Sprinkle a layer of salt in the glass jar, put the kneaded mustard greens into the glass jar, and compact them by hand during the loading process.

3. After loading, sprinkle a layer of salt, pour mineral water into a glass jar, flood the mustard greens, cover with a lid, and marinate for a week before eating.

1. Put the cabbage in the container, try to fill all the space, and if it is not good, you can cut part of the cabbage. Fill up with boiling water, add a little salt, don't add it, press it with a stone to prevent the cabbage from floating, don't let the cabbage come out of the water, and seal the mouth of the barrel with plastic film to isolate it from the air.

2. Place it at 10-20 degrees for more than 20 days, the higher the temperature, the shorter the fermentation time. This step is the key to doing a good job of sauerkraut, the sail will rot if it is not done well, the fermentation of sauerkraut is the process of reproduction of lactobacilli, lactobacilli is a chain aversion of the admiral oxygen bacteria, mold and miscellaneous bacteria are aerobic bacteria, and adding boiling water is to remove the oxygen in the water.

3. Other bacteria can not multiply, to create living conditions for lactobacilli, sealing with plastic film is to prevent air from dissolving into the water again, the past practice is to seal the top of the cylinder with yellow mud, the purpose is the same. Calling the land.

4. The lid is tight, and the one without the lid is sealed with plastic film, in short, do not let oxygen in, in order to consume oxygen in the water, there is also a sauerkraut fresh - an additive for making sauerkraut, the purpose is also to remove oxygen in the water. After sauerkraut is fermented by lactobacilli (lactic acid bacteria are bacteria that are beneficial to people), a large amount of lactic acid is produced, which not only tastes good, but also is beneficial to the human body.

How to pickle sauerkraut Here's how to make homemade sauerkraut:

Ingredients: 10 kg of Shanghai green or Chinese cabbage, half a bowl of coarse salt.

Tools: chopsticks, spoons, pickle jars, pots.

1. Cut off part of the roots of the Shanghai green that you bought, and then don't rush to clean it, put it outside for a day or two to dry it until it is slightly soft.

2. Wash the Shanghai green with water, and cut the bottom of each vegetable gang with a knife without cutting it off, so that the vegetable gang can be easier to scald through when blanching.

3. Boil half a pot of boiling water in a pot, if the pot is too small, you can put the vegetables into the pot in batches and blanch them.

4. Because the vegetable is slower than the leaves, it is necessary to blanch the Shanghai green vertically, blanch the cabbage part for 2 minutes, and then blanch the leaves into the water, blanch until slightly discolored and broken, and should not blanch for too long, so as not to make the sauerkraut easy to rot.

5. Put the blanched sauerkraut into a jar scalded with boiling water, and after each layer, evenly sprinkle or pick up a handful of salt, and rub it a few times with your hands.

6. Then press down hard to touch the pressure, and then code into Shanghai green, until the yard is finished.

7. Sprinkle in salt again, knead and marinate for about half an hour.

8. Then pour in cold water, be sure that this book is not over the sea green, you can boil a pot of water and let it cool before pouring in.

9. Prepare a few larger pebbles to press the Shanghai green, and it is okay to press it on top with a larger jar, as long as the vegetables are pressed in water. If you want to make it more delicious, marinate it for half a month before eating.

1. When pickling sauerkraut at home, you need to prepare an appropriate amount of fresh mustard greens, pepper, salt, peppercorns, ginger and garlic and other seasonings. Dry the fresh mustard greens you buy for a day to remove a large part of the moisture from the vegetables.

2. Remove the skin of the garlic, clean the ginger and cut it into slices for later use. Blanch the sauerkraut jar with boiling water and dry it.

3. Add water to the sauerkraut jar, then add edible salt, and then put all the prepared seasonings into the jar.

4. Wash the mustard greens with water and then drain them, then put them directly in the sauerkraut jar, press them down vigorously, let the water in them cover the mustard greens, and sprinkle some salt on the top layer.

5. Cover the top of the jar with a stone, so that the mustard greens can be soaked in water all the time, and then seal the sauerkraut jar, after three to seven days, the sauerkraut inside can be pickled, and a sour smell will naturally emanate after opening.

Here's how the experts will tell you about pickled cabbage.

Step 1: Choose your dishes.

Choose. Seven or eight minutes are advisable to serve cooked cabbage.

Step 2: Dry the vegetables.

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

Step 3: Sterilization.

Principle: Sauerkraut is fermented by using various microorganisms that naturally adhere to the surface of vegetables. Fresh vegetables contain a large microbiome, including many potentially harmful microorganisms and very small amounts of lactic acid bacteria.

First of all, the cabbage is simply disinfected with salt water, the cabbage is rinsed with water, and then soaked in salt water, and the ratio of salt to cabbage is 2%. Mix the salt with the water thoroughly and put the soaked cabbage into the sauerkraut jar. (Note that 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.)

Household disinfection can be done with alcohol or liquor. Wipe the inside of the sauerkraut jar with a new towel dipped in alcohol, then rinse with clean water and let it dry. Never use a used rag, because there are all kinds of bacteria left on the rag, and wiping the sauerkraut jar with a rag with bacteria will be wasted.

Step 4: Enter the cylinder.

Pour the remaining brine from the soaked cabbage into the jar.

Expert Luo Gang reminded that how much cabbage is pickled in how big the vat, one by one, turn in a circle and place it solidly, leaving no space between the vegetables, and press a big stone on the top layer of cabbage after it is placed. According to the temperature, add water for the second and third days, and the water must not be over the cabbage. In addition, pickled sauerkraut must not be made in plastic containers, preferably in porcelain jars.

Step 5: Seal the cylinder.

Many people's pickled sauerkraut rots, and one of the important reasons is in the sealing tank. The sauerkraut tank is placed in the kitchen, and if a few drops of oil are accidentally dropped, the whole sauerkraut will be soaked. Luo Gang introduced a simple and effective method to seal the cylinder mouth with a very thin piece of plastic film.

Cover the plastic film on the stone, smooth it down along the shape of the stone, cover the dish, and seal it along the inside of the cylinder wall. The film is laid flat against the surface of the water.

Step 6: Fermentation.

During the fermentation process, air bubbles are generated in the vat, and the plastic film is smoothed at any time.

Precautions] Temperature: 8-12 degrees; The temperature should not be lower than 5 degrees and the temperature is too low, which is not conducive to sauerkraut becoming sour. Too high, sauerkraut is perishable.

Eating time: After pickling the sauerkraut for a month and a half, it can no longer be put in the jar, if you want to continue to eat, you can take it out and put it in the refrigerator to freeze. When you want to eat it, you don't need to clean it, and it tastes better when you put it in the pot directly.

Choose your dishes. After the cabbage harvest in the beginning of winter, choose the Chinese cabbage without insects, no disease, no rot, it is best to choose a larger and relatively small one can be used for caulking, use a kitchen knife to remove the cabbage root and wilted yellow cabbage leaves and the old cabbage with the skin, otherwise it is easy to spoil, and then the selected cabbage will be dried outdoors for 3.5 days, and the appearance of the cabbage can be wilted.

The over-dried sauerkraut will not be brittle after pickling, while the over-dried Chinese cabbage that is too fresh is not easy to stack, and it is easy to break and break in the process of placing it firmly.

Processing. Under normal circumstances, dried cabbage can be directly fed into the tank without any processing.

If you like to be clean and have the conditions to choose cooked pickles, put the Chinese cabbage in boiling water for a while, usually about two or three seconds, and the vegetables outside will wilt and turn green, so don't blanch too much. But be sure to make sure that the whole cabbage is scalded, and then rinse the cabbage to control drying, and dry until you can't squeeze out the water by grabbing it with your hands.

into the tank. The container is cleaned and guaranteed to be oil-free. When placing a layer of pendulum upside down, each layer can be placed as much as possible, there is no requirement for the order of the direction, they have a better way to place it, as long as each layer can be placed tightly, the tighter the better, but it is not allowed to be placed vertically.

Sprinkle a layer of salt on each layer, not too thick and evenly sprinkle two or three handfuls of salt, repeat this step until the entire vat is full. After that, the blanched stone is pressed against the cabbage in the center of the jar.

There is no hard requirement for the choice of stone to depend on the size of the container, the main purpose is to prevent the pickled and shrunken cabbage from floating up, the stone is not too big but it is best to be wide and flat enough, to ensure that it will not float up after adding water, if it is not pressed and floated, it will definitely be broken.

Add water. The sauerkraut tank that has been placed does not need to be filled with water immediately, and then add water to fill up after the cabbage itself will come out of the tank for three days.

Pickled. Pickled sauerkraut can be pickled raw or cooked, the raw pickled fermentation speed is slower, and the pickled soup is turbid and yellow, while the pickled soup is relatively clean and bright, the fermentation speed is faster, and there is no difference in the rest, but the cooked pickling is inexperienced and easy to rot, so it is recommended to pickle raw. Generally, you can eat it for about 50 days of raw pickling, and about 30 days for cooked pickling, pickled cabbage is not afraid of low temperature, as long as you ensure that the place is not frozen, the temperature is a little cool, but you must ensure that it is not exposed to the sun.