How is pickled sauerkraut not sour?

Sauerkraut, known as 菹 (zū) in ancient times, has its great name in the "Zhou Li". The Northern Wei Dynasty's "Qi Min Yaoshu" is a detailed introduction to the various methods used by our ancestors to pickle sauerkraut with cabbage (ancient name woad) and other raw materials.

The original intention of making sauerkraut was to extend the shelf life of vegetables. In the Book of Songs"There is a house in Zhongtian, there are melons in the field, it is a peel is a sage, and the emperor is an ancestor"The description, according to the Eastern Han Dynasty Xu Shen's "Shuo Wen Jie Zi" explained:"Sauerkraut and sauerkraut too", that is, similar to today's sauerkraut, it can be seen that the history of Chinese sauerkraut is quite long.

Sauerkraut can be an appetizer in our diet, a side dish, or a seasoning to make dishes, which can be divided into Northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, etc., and the taste style of sauerkraut in different regions is also different. Ordinary people often say"Sauerkraut"Generally refers to all kinds of sauerkraut made by all greens or cabbage.

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 was made by the Chinese people through continuous life experience and exploration, and was introduced to the Korean Peninsula during the Ming Dynasty (1368-1644 AD).

Add salt according to the weight of 1-3% of the weight of Chinese cabbage. Let's see if it's too much! Add less acid faster. Then it is more than 8 degrees.

Pickled sauerkraut is one of the customs that have been followed in many parts of China, especially in the peak harvest season of vegetables every year, every household is put in front of the door of the washed sauerkraut. But sometimes pickled sauerkraut may not be sour, so what happens if pickled sauerkraut is not sour? What should I do if sauerkraut is not sour?

Pickled sauerkraut is not sour.

Sauerkraut is not sour, that is, it is not fermented, and there are two main reasons:

One is that there is more salt (note that it is not less salt), yeast is not easy to survive in an environment with more salt, and we all know that salty things are not easy to spoil, in fact, this is also the truth, but what we want for sauerkraut fermentation is beneficial yeast.

Second, the temperature around the sauerkraut tank is low, and the low temperature environment is not easy for yeast to survive and grow, and the temperature should reach more than 8 10 degrees, and the yeast is more active.

Therefore, if the temperature in the place where the sauerkraut tank is placed is lower than 8 degrees, it is recommended to increase heating measures or change the sauerkraut tank, preferably to about 15 degrees.

If the temperature in the place where the sauerkraut tank is placed is not low, it is too much salt, and if there is too much salt, it is not easy for the yeast to survive, so the only way to change the water is to change it.

How to pickle sauerkraut to be sour.

Ingredients: Chinese cabbage, be sure to pick a good Chinese cabbage. Big, hearty cabbage is the best choice.

Seasoning: Salt (it seems that you can leave it alone).

Pickling: 1. Wash the cabbage (or just remove the outer layer), and then split the cabbage into 2 cloves from the middle, so that the water can penetrate and be placed.

2. Then one by one, turn around and put it in a circle, each layer can be properly put some salt, it should be pressed very solidly, there is no gap between the vegetables, and a big stone is pressed on the top layer of cabbage after it is placed.

3. Then pour in raw water. After a month (about 20 days in some areas), the sauerkraut will be pickled, and if the place where the sauerkraut jar is placed is slightly cold, it can be put for a long time and will not be bad, and you can eat it as you go.

Pickled sauerkraut tips.

1. Cabbage is very important, not all cabbage pickled in any region is delicious, and the varieties in the same region are not the same.

2. Don't put the sauerkraut jar in a hot place, cool it down, and ensure that it doesn't freeze.

3. It is best to use the kind of large tank that holds water in the countryside.

4. Be sure not to accidentally get the oil into the sauerkraut tank, the sauerkraut will be bad.

5. Not all regions have a climate suitable for pickled cabbage, and the climate in Northeast China is the best. In the area a little north of the Yellow River, the taste of sauerkraut is far from that of the northeast

6. Not all times can be pickled, at least after the beginning of winter in the Northeast.

7. Now there is a kind of sauerkraut called "sauerkraut fresh", which is similar to yeast, and it is said that it will be delicious when it is sprinkled in the jar.

Summary. First, after the sauerkraut is taken out, wring out the water, and then put it in a basin of clean water to soak for half an hour, then take it out, wring it out again, and soak it for another half an hour after changing the water. After dilution with water, the acetic acid in the sauerkraut will be reduced a lot.

Second, when cooking, if the taste is too sour, then you can add some sugar appropriately, which is not only delicious, but also can reduce the sourness.

How to make pickled sauerkraut so that it is not very sour.

First, after the sauerkraut is taken out and rolled Yumin, wring out the water, and then put it in a basin of clean water to soak for half an hour, then take it out, wring it out again, and soak it for half an hour after changing the water. After dilution with water, the acetic acid in the sauerkraut will be reduced a lot. Second, when cooking, if the taste is too sour, then you can add some sugar appropriately, which is not only delicious, but also reduces the sourness.

If you don't want to be too sour if you pickle sauerkraut, you can't marinate it for that long. Pickling method: Chinese cabbage wash Changwu net cut petals, put the pot in the pot for 30 seconds to blanch and take out, let cool and squeeze out the water, put it in the jar, put a layer of cabbage and put a layer of salt or salt, put it in a large stone to marinate for 4 hours, add cool boiled water, cover and put it in a cool place to marinate for 25-30 days.

If you don't want to be too sour, you can marinate it for ten days.

The reason why pickled sauerkraut only has a salty taste and no sour taste is that the salt is put a little more, because the acetic acid bacteria can not be active for a while when the salt is put too much, so there is only a salty taste and no sour taste, and only a small amount of salt can be put in the sauerkraut at first, in order to have a better sour taste and preservative, you can add some sugar, and then add some salt when the acidity is appropriate, so that the fermentation stops.

Pickled sauerkraut should be pickled with mustard greens, and the method of pickling sauerkraut is as follows:

Ingredients: 5 mustard greens, 1000 ml of boiling water.

1. Wash the mustard greens and put them on the balcony to dry.

2. Boil water.

3. Blanch the vegetables with boiling water.

Fourth, when the color becomes greener, take it out and put it in the bottle.

5. The bottle should be cleaned and dried in advance, and the bottle must not be stained with oil.

After filling the bottle, pour the water that was just scalded into the bottle, and then find a hard, weighty thing to bend on top of the dish to ensure that the dish is completely soaked in water.

Seven pei collapsed, five days later, you can eat.

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For you to find out how pickled sauerkraut is not sour: 1. First of all, we prepare mustard greens to pickle, others like cabbage, can also pickle sauerkraut, but the mustard pickled sauerkraut taste is the most crisp and delicious; Then prepare a clean jar, preferably a clay jar, and a glass jar if you don't have one; Then prepare an appropriate amount of rice washing water, preferably glutinous rice washing water, or rice washing water. 2. After washing the mustard greens, dry them and roll them with water, then gently rub the mustard greens with an appropriate amount of salt to remove the peculiar smell, then put the mustard greens in the jar, pour the prepared rice washing water into the jar, and then pour in 20g of high liquor, and then put it in a cool and ventilated place to stand for two days to let it ferment.

3. After two days, pour out the previous rice washing water, replace it with new rice washing water, pour in high liquor, continue to marinate for 3 days, and then change the water again and marinate for 3 days, so that the pickling time is 8-9 days, and the sauerkraut will be pickled.