How to soak sauerkraut well, and what is the best dish to choose?

Choose a clean pickle jar and put clean cold water in it. The first is to make the mother water. Put large pieces of ginger in the bottle, peel the garlic and braid dozens of grains, and fresh small red peppers (to be extra spicy).

Then add the washed mustard greens (or cabbage, etc.) and add half a glass of salt (the amount depends on taste, but not less). Cover the altar tightly and let it sit at room temperature for about 10 days. At this time, the mother water should have been eaten and turned sour (sauerkraut is not the result of vinegar), and the soaked vegetables can be taken out to eat.

However, at this time, the mother water is not enough to taste, and it needs to be refined many times before it can become a mellow sour water. If conditions permit, you can put a few Chinese red peppercorns to add fragrance, preferably from Hanyuan, do not use Thailand. After the first successful dish, new dishes can be added.

At this time, part of the mother water in the jar must be put into the refrigerator for later use.

Method 2: Ingredients:

Tender beans, carrots, cabbage, ginger, water, salt, dried chili, brown sugar, white wine, white vinegar, ginger.

Method: Wash the kimchi jar and control the dryness, wash the dried chili pepper first to remove the stem and control the water, scrape the skin and wash the old ginger, and put the above seasonings in the jar for later use; Pour clean water into the altar, put water in the rim of the altar, and cover it with a lid to make kimchi water; Wash and dry all kinds of vegetables, put them in the jar and cover them tightly with a lid, and put them in a cool place outside for 1 to 2 days in summer and 4 to 5 days in winter.

Hey, I like to eat sour things, I've tried to brew it, and it's not bad.

The main ingredient is that the water of the kimchi should be boiled first and then cooled before being put in, and the garlic should be added. Chili pepper. Salt, add some ginger, and then put the vegetables you want to soak in (radish.

Beans. cabbage or something), and then seal the mouth and close it for a week, so you must make sure that you don't go out of gas.

Authentic sauerkraut is generally made with snow red, and olives, that is, kohlrabi, and Sichuan sauerkraut with radish.

Step 1: Put the freshly picked mustard greens on the ground to dry at noon, and the fresh mustard greens we make sauerkraut here, which generally do not need to be cleaned, and then cleaned when you want to eat. Of course, if you think this is not clean, you can also clean it and remake it, but it needs to be dried for a long time, and the mustard will become wrinkled!

Here's an explanation: the mustard is not so easy to rot when the sauerkraut is wrinkled, and the sauerkraut made after the sun wrinkles will have a more crisp taste!

Step 2: Prepare a larger jar, the best to put all the mustard greens down, first clean the jar, and then scald it with boiling water 2 times, and then wait for the mustard greens to wrinkle, one by one stuffed into the jar, after plugging, add 50 grams of salt, and then put the prepared pebbles on it, put the pebbles can hold down the mustard greens, and when the mustard ferments and the water becomes lighter, it will not float!

Step 3: When everything is ready, boil a pot of boiling water, pour it directly into the jar, the amount of boiling water must not exceed the mustard song, and then cover the lid and let it ferment!

The first town quietly bright four steps: fermentation 3 days later, I Yukuan's sauerkraut can start to take out to eat, at this time the sauerkraut is golden in color, a little sour but not very sour, but it is also very delicious to fry meat, generally put it for about 7 days will be more sour, if you don't eat it for the time being, you can keep it, so that it will be more and more sour, as long as it does not surface, the sauerkraut will not be bad, and there is no problem with putting it for a year! Whether you stir-fry meat or make sauerkraut fish, this kind of sauerkraut is very delicious!

Such a simple recipe, the super positive taste of [mustard sauerkraut] is made, friends who like to eat sauerkraut, just try this method, basically zero failure, I guarantee that you will not be disappointed!

How to soak sauerkraut.

Dry and blanch the shepherd's cabbage, put it in a bottle, add white vinegar and seal it, and let it stand for 5 days to complete, the method is as follows:

The materials that need to be prepared in advance include: 5 mustard greens, an appropriate amount of boiling water, and an appropriate amount of vinegar.

1. First of all, wash the prepared mustard greens and put them on the balcony to dry.

2. Then use boiling water to blanch the vegetables.

3. After blanching, put the shepherd's cabbage into a clean bottle.

4. Use heavy objects to compact the shepherd's cabbage.

5. Pour in the prepared white vinegar, seal the bottle, and put it in a ventilated place for 5 days.

6. When the time is up, take out the shepherd's cabbage, so that the sauerkraut has been soaked in the sedan chair.

Precautions: Choose fresh sauerkraut and remove rotten or old leaves, otherwise it will affect the taste of sauerkraut.

How to soak sauerkraut:Ingredients: 5 mustard greens, 1000ml of boiling water.

Step 1: The first step is to wash the mustard greens and put them on the balcony to dry.

Step 2: Then use boiling water to blanch the vegetables.

Step 3: After blanching, put the shepherd's cabbage in a bottle.

Step 4: Compact.

Step 5: Pour in the water of the blanched vegetables, seal it well, and let it stand for 5 days.

Step 6: Remove and complete after 5 days.