How to quickly pickle sauerkraut, how to quickly pickle sauerkraut

Ingredients: 1 cabbage.

Excipients: 1 handful of salt.

Quick pickle to make sauerkraut.

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.

Then stack a few pieces together and cut them 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.

<> cooking skills: 1. The shredded cabbage must be cut finely, and when it is marinated and eaten, it can be eaten, no need to shredd, and the dumplings only need to be chopped a few times.

2. Because the cabbage is washed, of course, if it is too sour, you can wash it twice with water, the sauerkraut soup in the bottle also tastes very good, I like to eat sour, you can pour some into it when stewing, the taste is very good, and it can also be used to cook noodles, and put chili oil on it is hot and sour noodles.

3. It's okay to have more or less salt, just grab a handful with your hands;

4. After filling it with a bottle of pure water, because the shredded cabbage at the mouth of the bottle will be soaked in the soup, just cover the lid and don't care, you can open it when eating, but it is not easy to take out the sauerkraut with a pure water bottle, you can cut the bottle mouth with scissors and pour out the shredded vegetables after pickling;

5. If you don't like to use a pure water bottle, you can use a large glass bottle, because the glass bottles are wide-mouthed, and the sauerkraut soup will emerge from the lid after being fermented with shredded vegetables, and the top layer of shredded vegetables will not touch the water and change color, but the taste will not change, and it can be eaten after washing. If you are afraid of water, you can leave an inch at the mouth of the bottle after loading the shredded vegetables, and press a small stone on it, so that the shredded vegetables will be soaked in the soup.

6. This pickling method of sauerkraut does not need to put water, and the shredded cabbage will automatically come out of the water after adding salt;

7. Sauerkraut is sour in a week, but according to experts now, between 3 and 15 days is the time when the concentration of nitrite acid in pickles is the strongest, and there will be no more in the future, and it is also said that it is 20 days, and I am also confused by the experts.

Pickled sauerkraut is not rotten, simple and fast!

Here's how to make pickled sauerkraut quick and tasty:Ingredients: two cabbages, appropriate amount of salt, appropriate amount of water.

Steps: 1. Wash the Chinese cabbage and cut into shreds.

2. After scalding and bottling, the bottle can not have oil.

3. Sprinkle salt (about 5 grams each time).

4. When half of the dish is added, add salt once.

5. Shake the bottle when the dish is about to reach the mouth of the bottle, and continue to fill the dish.

6. Fill up with water, seal the bottle with plastic wrap, and add the cap. Marinate for about half a month, and you need to add water halfway. The sauerkraut is pickled.

How to pickle sauerkraut.

Pickled sauerkraut needs to prepare a Chinese cabbage, some lemon juice, high wine, sugar, salt, apples, cumin, anise, pepper, dried pepper, each leaf of the Chinese cabbage is cleaned separately, smeared on the Chinese cabbage with salt, put it in a bowl, about half a day, put the lemon juice, high wine, apple, cumin, anise, pepper, dried pepper into the food processor to make a pulp, pour it into a bowl, add an appropriate amount of sugar and salt, put the Chinese cabbage in it and stir well, The washed jar is scrubbed again with a high degree of wine, then put it in the jar, cover the lid and pour water, put a label, and generally eat it in about ten days.

You can also prepare a container to make sauerkraut, some cabbage, it can be a jar or a plastic bucket, you must not use aluminum or iron containers, put the cabbage in the container, try to fill all the space, if it is not very easy to put it, you can cut the cabbage, and then add an appropriate amount of boiling water, add some salt, it is okay not to add, press it with your tongue, do not let the cabbage show the water, the mouth of the barrel is sealed with plastic film, and then isolated from the air, about 20 days, The higher the temperature, the shorter the fermentation time, which is a very important step and can easily rot if not done well.

People who want to pickle sauerkraut can also use some simple methods, prepare a round cabbage, salt, small pepper, sugar, cold boiled water, star anise, pepper, spices, break the cabbage, and then divide each side into four long strips, change it into small squares, put some salt in the pot and stir well, and then put a clean and oil-free plate on the top of the cabbage, fill the plate with water and press, about six hours or so to make the cabbage soft out of the water, every hour must turn over the vegetable pieces, from the bottom to the top, Take out the cabbage that has become soft out of the water and press it, and then put the cabbage pieces, spices, and peppers into a container and stir them well, pour the water of the pickles into the fresh-keeping box, the water must fully cover the cabbage pieces, it is best to exceed two centimeters or so, and then press a porcelain on the dish, do not let the vegetables surface, all utensils must not have oil, otherwise it is easy to rot, and then seal the jar and store it in a warmer place in the room to ferment for 48 hours. Then put it in the refrigerator and continue to ferment for about two weeks, so that it can be fully sour and start eating, and the taste is very good.

First of all, you have to choose a kimchi jar. Kimchi jars, with clay pottery, glass, and fine magnetic, generally choose light-proof clay pottery or fine magnetic kimchi jars as well. When selecting, it is necessary to pay attention to testing its sealing performance.

2.Choose a good jar, but also brew a good soak in salt water. Wash the jar, dry the raw water, pour in cool boiled water, put in the pickle salt produced in Sichuan, shake it, after the salt is dissolved, then put in the tender ginger, garlic, shallots, green pepper and other seasoning vegetables, and then pickle in the fresh and tender seasonal vegetables later.

You can find high-quality old pickled water to mix it in, better and faster. Now, it is very convenient to brew brine, there is kimchi salt in the supermarket that is specially used for kimchi, and some spices are included in it, just follow its instructions.

3.Also pay attention to the maintenance of soaking in salt water. Add seasonal coriander to the jar from time to time, such as:

Coriander, white celery, green celery, garlic sprouts, tender garlic, shallots, fennel, red pepper, tender ginger, small peppers, green peppers, bitter gourd, etc. These flavored parsley, stop flowers, fragrant brine. It is also necessary to wash the lid of the altar and change the water along the altar frequently.

The vegetable jar should be placed in a cool place. Some people's kimchi jars are tall and large, and they often dig pits to bury the kimchi jars in half, so that they are stable, convenient, and cool.

There are many vegetables that can be thrown into the jar to make kimchi in Sichuan all year round, such as: spring onions, green vegetables, garlic sprouts, summer cowpeas, green beans, pumpkin, autumn taro, radish, winter croissants, son vegetables, cabbage and so on. Pickled tender pumpkin was learned from a young intellectual.

Tender pumpkins the size of a fist, plucked, washed, and thrown into the jar, where they can be eaten in two or three days.

The steps are as follows: 1. Prepare a glass altar, which is generally large. Wash it well. 2. Buy some peppercorns, ginger, dried peppers, and salt in the market or supermarket.

3. Buy some of the dishes you want to make. For example, turnips, carrots, cabbage, ginger, greens, etc. 4. Prepare cold water, cool and white.

Pour it into a glass jar, about half of the jar. After making it, put half a bag of salt (you can also put as much as you want), more than a dozen dried peppers, and a small handful of peppercorns into the water. Once stirred, place the dish to be made into the jar.

5. Cover the altar cover, and then pour water on the side of the altar eaves. Remember to change the water by the eaves of the altar frequently. 6. You can eat it on the fifth or sixth day after soaking.

How to pickle sauerkraut:

1. First of all, put the picked cabbage outside for two or three days to evaporate some water.

2. Wash your hands and knives clean, completely oil-free. Cut off the old gang and bad leaves of the cabbage and cut it in half from the middle.

3. Brush the pickled container clean and dry, and there should not be a little oil.

4. Blanch the chopped cabbage with boiling water, do not blanch for a long time, first blanch the roots and then the leaves, and the color of the vegetables will turn slightly green.

5. The cabbage should be cooled first, and then the incision is pressed down and put into the container, and the pressure is as tight as possible.

6. Pour water the next day, let the water submerge the cabbage, and then seal it with plastic wrap to reduce the contact with the air and better fermentation.

7. Marinate at a temperature of 5-10 degrees for 30 days before eating. During the period, pay attention to observe the water level in the container, and if the water is too much, scoop out some in time to prevent overflow.

8. Before eating sauerkraut, wash or soak it, squeeze out the water and then cook it.

The following ingredients: 1 basket of mustard greens, 1 pot of boiling water, 1 stone, 1 jar, 1 lid.

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 greens, then cover the lid and let it ferment!

Step 4: After fermentation for 3 days, our sauerkraut can start to take out and 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!

Homemade sauerkraut. Ingredients: cabbage leaves, salt, water.

Directions: 1: Cut the cabbage leaves to the length of the width of the bucket.

2: Boil a pot of water, blanch the cabbage and pour it into cold water to cool.

3: There is no proportion of salt water, add salt and mix well to test the taste of saltiness (it is more salty than the soup we are drinking).

4: Soak the cold vegetables layer by layer.

5: Drain into buckets.

6: Fill it to the full, pour salt water to the submerged vegetables, put a plastic bag on top of it, seal a bag after the stone is pressed, press for 7-14 days, see the color is golden and fragrant, and it is completed.

Choy sum is also known as cabbage, Brassica in the cruciferous family, one or two years of herbaceous plants. It is suitable for sowing in the warm areas of the south and is one of the special vegetables in the south of our country. It can be sown all year round and is now cultivated all over the world.

The quality of choy sum is tender, sweet and bitter, and nutritious. Each kilogram of edible portions contains 13 16 grams of protein, 1 3 grams of fat, 22 42 grams of carbohydrates, 410 1350 mg of calcium, 270 mg of phosphorus, and 13 mg of iron. Carotene 1 13 6 mg, riboflavin 0 3 1 mg, niacin 3 8 mg, vitamin C 790 mg.

Choi sum sauerkraut retains the nutrients of the original vegetables to the greatest extent, rich in vitamin C, amino acids, dietary fiber and other nutrients, because the sauerkraut adopts the storage method of the dominant bacteria of lactic acid bacteria, so it contains a large number of lactic acid bacteria, there are data that lactic acid bacteria are the normal flora in the human intestines, and have the effect of maintaining the normal physiological function of the gastrointestinal tract.

1. Boil a pot of boiling water first, and let the water warm until it becomes warm.

2. Wash and drain the mustard greens while boiling water.

3. Clean the prepared containers, jars, jars, etc. are OK.

4. Put the cleaned and drained mustard greens into a container, and then a layer of edible salt.

5. According to step 4, a layer of mustard greens and a layer of edible salt, and a layer of edible salt is placed on the top after all the mustard greens are stacked.

Shredded Chinese cabbage, salted, put in liquor, put in jar, seven days can be.

Pickled sauerkraut is not rotten, simple and fast!

Pickled sauerkraut is not rotten, simple and fast!

Boil and blanch. After the cabbage is chosen, prepare a large vat with a large mouthful. Wash the vat inside and out.

Put the selected cabbage in about 50 years of hot water that seems to be boiling and boiling, see that the skin of the cabbage is boiled and hot, and take out the cabbage and squeeze it dry. The cabbage head is pressed inside and the leaves outside, one by one, compacted and pressed until the whole vat is full.