Can you drown sauerkraut?

Yellow-hearted black tatami cabbage.

It is a kind of cabbage, which can be made into pickled cabbage, and the taste is similar to that of cabbage. Let's take a look at how to make this pickled sauerkraut.

Pickled sauerkraut. Material.

Ingredients: Chinese cabbage (yellow heart black tatami cabbage), salt.

Method. 1. Preparation container: cylinder, iron and aluminum container cannot be used, because lactic acid will be produced during the fermentation process to corrode the container.

2. Put the cabbage (wuta-ta) in the container, try to fill all the space, and if it is not good, you can cut part of the cabbage.

3. Fill up with boiling water, add a little salt, don't add it, press it with a stone to prevent it from floating, don't let the cabbage expose the water, and seal the mouth of the barrel with plastic film to isolate it from the air. Place at 10-20 degrees for more than 20 days, the higher the temperature, the shorter the fermentation time.

This step is the key to making sauerkraut, if you don't do it well, it will rot, and the fermentation of sauerkraut is lactobacilli.

In the process of reproduction, lactobacilli are anaerobe.

Mold and miscellaneous bacteria are aerobic bacteria, adding boiling water is to remove the oxygen in the water, so that other bacteria can not reproduce, to create living conditions for lactobacilli, sealing with plastic film is to prevent the air from dissolving into the water again, the past practice is to seal the top of the tank with yellow mud, the purpose is the same.

Now there is no need, there is a lid tightly, no lid with plastic film sealing, in short, do not let oxygen in, in order to consume oxygen in the water, there is also an additive for making sauerkraut with sauerkraut, the purpose is also to remove oxygen in the water, but people generally do not like to use additives.

Huangxin Wutatami can be pickled with sauerkraut, and the taste is similar to pickled cabbage.

Yes, there are many pickles for this dish. Many people like it very much, so as long as the choy sum is fresh, it doesn't matter, you can make pickles normally and sauerkraut can have various flavors.

Hello! Huangxin Wutata, I think it can be pickled with sauerkraut, and it can be pickled with sauerkraut.

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: Wash the cabbage (or just remove the outer layer), then split the cabbage into 2 cloves from the middle to allow the water to penetrate and place well.

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

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.

Instructions plus notes:

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.

8. The sauerkraut in most restaurants is not good. Because I don't know what substance is made of, sauerkraut is made quickly in 1 or 2 days, and it is very unpalatable, similar to the taste of acetic acid, and it is not a sauerkraut flavor at all.

9. Some people use nitrate and nitrite to pickle sauerkraut, pickles, salted fish, salted meat, smoked food, etc., just like bean sprouts say it is easy to be poisoned. As for whether naturally pickled sauerkraut will be poisoned, I don't know.

10. Some people can't eat too much, and sauerkraut is hot and easy to catch fire.

Chinese cabbage and cabbage can be made into sauerkraut, if it is simple, you wash the vegetables and put them in the prepared container, pour hot water on them, and wait to eat them.

1. In the eastern part of North China and Liaoning, Jilin, Heilongjiang and other places in the northeast, there is a custom of pickling cabbage with cabbage every winter. Sauerkraut pickled with cabbage is nutritious, sour, and delicious, and is a delicacy that people love to eat in winter.

2. Sichuan-style pickled cabbage is made of water mustard greens.

Sichuan sauerkraut, also known as pickled cabbage.

Remarks added: There are many vegetables that can be thrown into the jar to make kimchi in Sichuan all year round, such as: spring onions, greens, garlic sprouts, summer cowpeas, green beans, pumpkin, autumn taro, radish, winter croissants, son vegetables, cabbage and so on.

3, Guizhou sauerkraut.

Main raw materials. White radish, greens, white radish seedlings.

I'm from the Northeast, and sauerkraut is generally cabbage. Or pickled with baotou vegetables.

Chinese cabbage, cabbage, greens, mustard greens, can all be pickled with sauerkraut.

Sauerkraut is made by pickling with radish and radish leaves.

How do you pickle sauerkraut so that it doesn't rot? Detailed steps for making pickled cabbage.

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

Method] 1. Prepare 2 cabbages, don't pickle too much when pickling for the first time, and pickle after eating. Pickled cabbage can be made with Chinese cabbage or small cabbage, or baby cabbage is recommended. The pickled cabbage will taste better and be more convenient to handle.

2. Remove the dead leaves of the cabbage first, then clean up the cabbage, put it in a sunny place to dry it a little, and dry it until the cabbage is soft.

4. Prepare a large pot, fill the pot with water and boil, and then blanch the cabbage in boiling water, it will be better to let the cabbage blanch in a circle, about 2 minutes of blanching.

After a few minutes, immediately take out the Chinese cabbage, take it out and let it cool.

6. Prepare a jar for pickling cabbage, do not use plastic products, and then put the cabbage in.

7. Pour water into the jar, and the amount of water should not exceed that of cabbage. If you are worried about the quality of the water, you can pour mineral water.

8. The idea is to make the cabbage well, don't float on the water, if the cabbage floats on the water surface and pickles, it is easy to spoil. After about 5 days of marinating, it is basically ready to use. Pour out the excess water in the tank, or take out the cabbage, seal the sauerkraut with plastic wrap and keep it fresh in the refrigerator.

Tips] 1. Sauerkraut must be stewed and cooked thoroughly before it can be used to pickle sauerkraut, if you eat sauerkraut with poor quality, poor hygiene, and short pickling time, it will cause great harm to people's bodies.

2. If there is too much nitrite produced during the pickling process, it will make the person's hemoglobin lose its oxygen-bearing methemoglobin, and at the same time let the red blood cells take away oxygen, so that the person will die due to lack of oxygen.

1.Prepare the main ingredients.

2.Cut the red cabbage into small pieces, peel the radish and cut it in half, then cut it into sections.

3.Put salt, dried chili peppers and peppercorns in a pot and brew with boiling water to cool.

4.Put the red cabbage and radish into another large pot, garnish with the pepper, onion, ginger slices, garlic, and add an appropriate amount of salt until the cotton is soft and watery.

5.Drain the marinated water, drain it, and put it in a clean glass jar prepared without water and oil, and compact.

6.Then pour in the cooled salt water.

7.The salt water should be completely covered with red cabbage and not exposed to the water. If there is a surface, press it with a smooth stone. Then pour in an appropriate amount of 52 degree sorghum wine and cover with a lid.

8.When everything is ready, let it soak in a cool and ventilated place for a week.

9.After a week, the red cabbage is marinated, removed, washed and drained.

Step 1: Prepare a few mustard greens, put them in the sun or a ventilated place to dry the water, and the mustard leaves can be dried The third step: continue to keep the heat heated after the water boils, put the dried mustard greens into the pot, the second focus, count 10-15 times, do not exceed the time, the mustard greens are scalded until they change color and take them out, and the mustard greens are scalded one by one, and the heating is even.

Step 4: After the mustard greens are scalded in turn, put them in the pot of pickled cabbage, Longbao uses the inner tank of the pressure cooker, only 4 can be placed, and pickled cabbage is very easy to make, so Longbao will do it in small quantities and many times.

Pickled sauerkraut needs to be cleaned first, and after natural drying, wipe the jar with a clean rag dipped in high liquor to prevent deterioration and rot, and then clean up the outer leaves of the cabbage, break it in half, and then put it in the yard, just cut it up, spread a layer of salt, and grasp the amount of 20 catties of cabbage with 1 belt of salt, and so on After the cabbage is put away, boil the appropriate amount of water in a large pot, pour it into the container after cooling, do not fill it up at once, leave one-third of the space, and the cabbage will kill water.

1. When pickling sauerkraut, you can prepare an appropriate amount of mustard greens, and you also need an appropriate amount of water for edible salt and pepper.

2. Wash the prepared mustard greens whole, and then put them in the sun to dry them to remove some of the water in the mustard greens. Once the mustard greens are dried, place them in a large, oil-free glass bottle.

3. Add water to the pot, then add edible salt and an appropriate amount of peppercorns, boil, then prepare an appropriate amount of ginger and cut it into ginger slices, pour it into the mustard greens together with the pepper brine after cooling, and then seal the glass bottle, and it can be fermented after about a month, and then the pickled sauerkraut will be ready to eat.

First of all, we can choose some mustard greens or some cabbage, after cleaning, cut into small pieces, add an appropriate amount of salt, red pepper, garlic and marinate for two hours, remove excess water, and then put it in a sealed jar for soaking for about half a month, and finally you can eat it normally, delicious.

1.Remove the rotten leaves of cabbage, dry the water for two days, sprinkle salt on each layer to prevent rot, find a suitable stone, and blanch it with boiling water.

2.Put the cabbage upside down in the jar, compact it with a stone, pour water over the cabbage, and press the stone hard.

3.Place it in a cool place for more than 40 days, and wait for the cabbage and water to turn yellow.

In my memory, my grandmother's practice is to first dry the cabbage, the kind that wilts properly, wash it and dry it with water and salt it (this amount needs to be controlled by yourself, more will be salty, less will be very sour), and then prepare a clean small jar like a crockpot (if there is no jar, use a larger bottle), if it has not been used for a long time, use straw to smoke it (it is not necessary to use it frequently) Wash it and then use it, I don't know why, it may be to remove the odor! You can also prepare some garlic to enhance the taste, put a layer of cabbage and then put some garlic, the most important thing is to press tightly, after the cabbage is all put into the jar, pour the pickled water into it, if the water is not over the cabbage, you can add some cold water (but some people say to use cool white open), and finally add a little salt to seal, ten days and half a month after you can eat.

Sauerkraut is divided into two kinds, one is used to make sauerkraut fish, sauerkraut is generally southern sauerkraut, for the north, the sauerkraut will be simpler, first of all, the use of ordinary cabbage, for novices, you can use a plastic bucket for sauerkraut, first cut the sauerkraut into shreds. Sprinkle with salt to taste. Pickle the shredded cabbage and put it in a plastic bucket for fermentation.

It should be noted here that this kind of plastic bucket is to have a good sealing effect. For example, some large pure water buckets and mineral water bottles are good utensils. The time for sauerkraut to ferment and pickle is about a month, and you can take it out and eat it.

Pickled sauerkraut is required to be relatively low, wash the vegetables with water, put them in a clay pot and soak them in water, cover the greens, and then seal them.

My pickled sauerkraut is like this: first blanch the sauerkraut with hot water, then wash it until it is clean, then prepare clean water, pour in a small spoon of flour and stir well, like this flour water on the stove and wait for it to rise, and then pour the sauerkraut into it, about two minutes or so you can get into the barrel, cover the barrel and then cover it with a towel, and then put it next to the stove, and wait for the second day to eat, this is my pickled sauerkraut, to be precise, it is not called pickled cabbage, I don't know what it is called.

Pickled sauerkraut is generally bought back mustard greens, washed and scalded with boiling water, and then used a bucket after it cooled, the mustard greens bought back after the boiling water was cold, it is best to put a little salt in it and then press it with a stone, and the sauerkraut can be eaten after a week, and the pickled cabbage that comes out of this way has a sour taste. Because you put very little salt, it will turn into sauerkraut after a few days.

Prepare the cabbage, remove the stale leaves, leave it naturally for two days, then put the cabbage in a jar, find a suitable stone, press it on it, and then pour boiling water into a container, the water should be a little higher than the cabbage, leave it for a month and a half, and the water will turn yellow.