What vegetables do you use to make sauerkraut? What dishes can you cook with sauerkraut?

Vegetables commonly used to make sauerkraut:

Cabbage, greens, radish, rape, mustard greens.

The raw material of Northeast sauerkraut is the Chinese cabbage that the locals are accustomed to. When pickling sauerkraut, first of all, pick the cabbage, then remove the stump rotten leaves, large leaves and yellow leaves, dry in the sun for a few days, wash with water, and then place them neatly in the vat one by one, layer by layer, after pressing a big stone on top of the vegetables, add raw water or cool white open (preferably cool white open) to soak and pickle, seal and store, let the vegetables slowly shrink and ferment in a cold environment, and it will be completed after 30 days. To catch up with the cooling, the sauerkraut is removed from the vat through the ice ballast.

This method is called raw pickling, and there is also a kind of cooked pickling, which takes a shorter time. First boil a pot of boiling water, put the washed cabbage in the pot and blanch it, let it cool and then press it into the jar, so that it can be stewed and eaten after 30 days of pickling.

1. Pepper hemp root.

Pepper lotus root this dish, I believe many friends, only in the restaurant to eat, at home do not know how to do, today I will share its practice with everyone, will buy 5 catties of lotus root after washing and cut strips, after the water boils, first blanch for a minute and then pour out, rinse with water and then control the moisture, put it in a basin and add 200 grams of oyster sauce, 200 grams of light soy sauce, 500 grams of sugar, and then fry a little pepper and chili oil, pour it inside, and finally cut some green and red pepper slices, marinate for half an hour to eat, crisp and rice, this dish must be learned by everyone.

2. Pickled garlic moss.

Pickled garlic moss, it can be said that in summer, every household is an indispensable pickled dish, the five catties of garlic moss bought, do not go to the head, put it into an oil-free and waterless container, and then add 200 grams of light soy sauce, 200 grams of aged vinegar, ten grams of rock sugar, 20 grams of salt, a little chicken essence monosodium glutamate, let it cool after boiling, pour it directly into the garlic moss, and then put some green and red millet spicy, match the color, increase the spiciness, seal the plastic wrap and marinate overnight, and you can eat it tomorrow.

3. Pickled root.

Pickled cabbage root, I believe many friends have not heard of it, first cut off the cauliflower root, cut off the older one, and then cut the middle of the tender root into thin slices, first put salt to marinate its water, then rinse the salt with water, dry the water, put it into a bowl and add 200 grams of light soy sauce, 50 grams of aged vinegar, 50 grams of oyster sauce. , a spoonful of pepper oil, a spoonful of chili oil, 20 grams of salt, 100 grams of sugar, then mix it well, marinate overnight and eat.

4. Pickled cucumbers.

Not to mention pickled cucumbers, it is the longest pickled vegetable in summer, after cutting the 5 catties of cucumbers bought, put salt and marinate for half an hour, pickle out the water, and then rinse the salt with water, dry the water, put it in a basin, add 20 grams of salt, 50 grams of sugar, 200 ml of Sprite, 200 grams of light soy sauce, 100 grams of aged vinegar, and finally pat some garlic, cut some millet spicy, seal the plastic wrap, marinate overnight, you can eat.

What vegetables do you use to make sauerkraut? Sauerkraut is a type of kimchi made from cabbage, greens, white radish, rape, or mustard greens.

Sauerkraut can be divided into Northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, etc., and the taste style of sauerkraut in different regions is also different.

Sauerkraut can be an appetizer in our diet, a side dish, or as a seasoning to make dishes.

The vegetables used to make sauerkraut are what we usually call Chinese cabbage, after sprinkling the Chinese cabbage with salt, put it in the sauerkraut vat to ferment, and then put some water to ferment it can be eaten, not to mention pickled cucumbers, it is the longest pickle in summer, after cutting the 5 catties of cucumbers bought, put salt and marinate for half an hour, pickle out the water, and then rinse the salt with water, dry the water, put it in a basin, add 20 grams of salt, 50 grams of sugar, 200 ml of Sprite, 200 grams of light soy sauce, 100 grams of aged vinegar, finally pat some garlic, cut some millet spicy, seal with plastic wrap, marinate overnight, and you can eat.

Chinese cabbage and shepherd's cabbage are generally used to make sauerkraut, Chinese cabbage is generally used by northerners, and shepherd's cabbage is generally used by southerners.

The first kind is red in the snow.

I don't know if it's planted in your hometown, this kind of vegetable has more leaves, if the land is fertile, plant a snow red, it will grow a lot of this sprout tip, one can grow a few catties.

Because it has more sprouts and tips, it is called a row of vegetables. The roots of the pai vegetable are relatively small, but there are more leaves, and it is the most suitable to use it to make sauerkraut.

The second type is kohlrabi.

Everyone should have eaten kohlrabi, but when Xiao Wu's hometown of Hunan Xinhua used kohlrabi to make sauerkraut, we only needed the leaves on it, and its head was not wanted.

The seedlings on this kohlrabi, that is, its leaves grow a little less, it mainly eats underground stems, but in the spring, the seedlings of this kohlrabi grow taller, and when it grows to about 30 cm tall, we pick it from the root with the leaves and stems, and it is very good to make sauerkraut.

Sauerkraut can be made with cabbage, greens, radish, rape or mustard greens. In the northern region, cabbage is generally used as a raw material, and sauerkraut is more common. Sichuan sauerkraut will use shallots, greens, garlic, cowpeas, green beans, pumpkin, radish, croissants, cabbage and other vegetables to make sauerkraut.

To make sauerkraut you can use cabbage, lotus cabbage (i.e. cabbage), snow mushroom. These three are the most common vegetables used to make sauerkraut. There are also people who pickle bitter vegetables, garlic, screw vegetables, and kohlrabi.

It's just that many people are willing to pickle kohlrabi into pickles. In fact, coriander can also be pickled into sauerkraut.

These are the names of vegetables that I know of that are essential for pickles.

Sauerkraut is generally a type of kimchi made from cabbage, greens, white radish, rape, or mustard greens.

To make sauerkraut, you mainly use Chinese cabbage or special sauerkraut, as well as mustard and other ingredients, and sometimes put some carrots, the ingredients for making sauerkraut are different in each place, so it also depends on your own liking, and you can also innovate.

There are many types of vegetables to choose from, generally there are the following: green vegetables, southern green vegetables are produced in winter and spring, the vegetable is thick, the water content is not large, slightly bitter, often eaten to the fire. The aging time can be longer.

Cabbage, as long as it is cabbage, can be made as sauerkraut, but the moisture content of Chinese cabbage is too high. The aging time is not long. Radish vegetables, that is, radish Yingzi, taste pungent, slightly bitter, but relatively brittle, this kind of vegetable oil is strong, rouge radish Yingzi is better, and the aging time can also be longer.

Wild celery, celery that grows in dry fields and dry land, has the function of lowering blood pressure. Do not use water celery and house celery that grow in the gutter.

There are many sauerkraut that can be made into sauerkraut, beans, carot, radish, and some common cabbage sum, which can be made into sauerkraut, which depends on your own taste and your general planning.

Radish cabbage, each with its own favorite, most, is made with cabbage, green and white carrots, but also other side dishes, cabbage, cucumbers, etc. Alas, there are also beans, such as hot and sour beans, hot and sour cabbage, and hot and sour radish, which are all dishes for stir-fried meat with sauerkraut.

The vegetables you need to make sauerkraut are Chinese cabbage, carrots, white radish, and long beans. Sword bean. Snow mushroom, lotus root. Chili pepper.

There are a lot of this, for example, you can use Chinese cabbage, and then beans and radishes can be used to make sauerkraut, or you can directly use snow red, which is also okay.

I'm a northerner, and I know: Chinese cabbage, leeks, sweet potato leaves. In addition, there is a sauerkraut fish with sauerkraut in it that is delicious, but I don't know what it is.

Of course, Chinese cabbage is used to make sauerkraut, and of course snow red can also be used, and cabbage can also be used as ready-to-eat sauerkraut. But if you want to make sauerkraut fish or sauerkraut for cooking, the best thing is Chinese cabbage.

Sauerkraut is generally said to be different according to the characteristics of the place, and the staple food of the north is mainly used cabbage, while all kinds of green leafy vegetables in the south can be used to make sauerkraut.

Chinese cabbage is used in the north to make sauerkraut, which is very nutritious and has the effect of disinfection; In the south, such as Sichuan, green vegetables are used to make sauerkraut!

Scallion, chili, radish, carrot, bean, cabbage, garlic, ginger, artichoke, and taro are vegetables used to make sauerkraut.

Sauerkraut is generally made with cabbage, greens, white radish, rape or mustard greens. Sauerkraut is made by removing the outer dead leaves, cleaning them, soaking them in boiling water, and finally fermenting them in a jar before they can be eaten after a week.

There are vegetables such as scallion, red pepper, long beans, carrots, white radish, ginger, and artichoker to make sauerkraut.

Sauerkraut is best made with cabbage, and it is best to use kohlrabi, which is also very delicious.

What dishes can be made with sauerkraut.

Sauerkraut fish. Material:

500 grams of fresh fish, 50 grams of sauerkraut, 5 grams of salt, 20 grams of soy sauce, 10 grams of vinegar, 3 pickled peppers, 20 grams of green onions, 25 grams of ginger, 15 grams of garlic, 40 grams of cooking wine, 100 grams of oil, appropriate amount of soup and water starch, method:

1.Pick the fish, sauerkraut and pepper and shred.

2.Remove from the pan and fry the fish until golden brown on both sides, then remove.

3.In another frying pan, add sauerkraut, minced green onion and ginger, and chili pepper to stir-fry until fragrant, then add the broth.

4.Pour in the fish, cook for 8-10 minutes, add seasoning and serve.

Sauerkraut vermicelli frozen tofu.

Ingredients: frozen tofu, sauerkraut, longkou vermicelli, mushroom, pine mushroom, coriander.

Method: Cut the frozen tofu into 2 cm square pieces, blanch thoroughly in a pot of boiling water, and cool in cold water. The mushrooms and pine mushrooms are separated from the water and left in the original soup. Wash the sediment and use warm sauerkraut for vermicelli.

The blisters are soft, cut into 20 cm long segments, remove the outer layer of sauerkraut, slice them into very thin long slices, and cut them into long strips, the finer the better. Wash the parsley and cut into small plates. Take a hot pot, the bottom of the pine mushroom yard, put the vermicelli on it, and then put the sauerkraut on the top, down into the tofu, and the top layer is the mushroom.

Put the wok on the heat, bring the mushrooms, pine mushrooms, and the original soup to a boil, add refined salt, pepper, and peanut oil into the hot pot and cover. When serving, light the charcoal, and use the same small plate of coriander as above to season and flavor the hot pot dishes. Features:

Soft, tender, fragrant, smooth, mellow and sour soup.

A few dishes that can be made with sauerkraut, come and take a look, it's very delicious!

The first course: sauerkraut white meat, prepared materials: pork belly, sauerkraut, green onions, ginger slices and dried chili peppers, as well as salt and monosodium glutamate, method:

Step 1: Cut the sauerkraut into shreds after processing it, Step 2: Cut the boiled white meat into slices, but it must be thin, Step 3:

Add a small amount of oil to the pot and then add the green onion ginger slices and dried chilies, step 4: add the green onion and ginger to stir-fry the fragrance, don't forget the dried chili, and then add the shredded sauerkraut we prepared just now! Step 5:

Stir-fry for about two minutes and then add the bone broth, step 6: add an appropriate amount of monosodium glutamate and salt to adjust the flavor and then turn off the heat, step 7: after boiling, pour it into the pot and put the white meat slices, the last step:

Put the prepared pot on the fire and bring to a boil, then turn to low heat and cover and serve, about 10 minutes later!

The second course: hot and sour potato strips, prepared ingredients: potatoes and sauerkraut, oil and salt, oyster sauce and red pepper, green garlic, method:

Step 1: We cut the potatoes into thick strips, and then cut the sauerkraut and red pepper and the clearing and operator into fine pieces with a knife. Step 2:

Add water to the pot and add salt and potato strips to cook! Step 3: After that, put it in the pot without oil, and then you can directly put the sauerkraut in it and fry it dry before putting it out.

Step 4: Heat the oil and fry the potato strips in the pan! Step 5:

Add a piece of minced garlic and sauerkraut, step 6: stir-fry well, then add oyster sauce to taste, and put the green garlic sprouts in when it is about to come out of the pot!

The third course: sauerkraut chicken, prepared materials, chicken, sauerkraut, green onions, ginger, salt and pepper and an appropriate amount of shredded Hangzhou pepper, method: the first step:

After processing the sauerkraut, cut it into pieces and squeeze the water dry! Step 2: Prepare the chicken and bring it to a boil, then pour the water into the water, Step 3:

Don't throw away the chicken fat, just make up the chicken fat, the fourth step: add the green onion and ginger slices to fry the fragrance, the fifth step: stir-fry evenly and then fry the chicken for a few minutes before adding water, the sixth step:

After boiling over high heat, add sauerkraut and simmer over low heat for more than half an hour, step 7: add some shredded Hangzhou pepper, then add salt, and finally add some pepper to get out of the pot!

Beef brisket, sauerkraut and garlic as well as chili, bean paste and cooking wine as well as oil and noodles, method: Step 1: Cut the beef brisket into small pieces, and add cooking wine to marinate for more than half an hour, Step 2:

Cut the sauerkraut into shreds and cut it in half with garlic, step 3: add oil, heat it and then put in the watercress and add the sauerkraut after it is fragrant. Step 4:

Add the beef brisket and light soy sauce to color, the fifth step: then add water and turn to low heat and cook for two hours to get out of the pot, the last step: add the two wattle segments and simmer for about ten minutes, and the salt for seasoning and noodles can be out of the pot!