How many ways to make sour cabbage? Please explain!

The practice of Western-style pickled cabbage is detailed Cuisine and efficacy: Other countries Home cooking recipes Taste: sour and salty Process:

Pickled Western-style pickled cabbage ingredients: Ingredients: 5000 grams of cabbage (preferably white leafy vegetables).

Excipients: 200 grams of carrots. Seasoning:

250 grams of apples, 5 grams of fennel, 2 bay leaves, 5 grams of dried chilies, 5 grams of peppercorns, 100 grams of salt. Characteristics of Western-style pickled cabbage: fragrant and refreshing, salty, fresh and sour.

Teach you how to make Western-style pickled cabbage, how to make Western-style pickled cabbage to be delicious 1Remove the roots of the cabbage and carrots, wash them, remove the old leaves of the cabbage, peel the carrots, and cut them into centimeter shreds. Remove the stems of the apples, wash them and cut them into centimeter-thick slices.

2.Put cabbage and carrot shreds into a clean pot, sprinkle in salt, fennel, peppercorns, bay leaves, and dried chili peppers, mix well, put a layer into the sterilized tank (enamel barrel), and then put a layer of apple slices, in this way, after 4 layers, press hard, add a sterilized wooden cover to the tank, and press the washed stone on it, and cover the cylinder mouth. Put it in a greenhouse of about 35 days to ferment for 3-4 days, and when the cabbage ferments out of soup, foam, and fragrance, take out the wooden cover and stone, cover it, and put it in the cold storage fresh-keeping room, and save it for about 3 and set aside.

It has an appetizing and anti-greasy effect. It is often used as a side dish and condiment for greasy dishes, and is also commonly used to make sauerkraut soup, stewed cabbage and sauerkraut salad. The practice of simmering cabbage with tomato is detailed Cuisine and efficacy:

Home-cooked recipe Taste: sweet and sour Craft: Braised Tomato stewed sour cabbage Ingredients:

Ingredients: 500 grams of pickled sauerkraut shredded (see how to make this dish). Excipients:

Net onion 100 g. Seasoning: 100 grams of tomato paste, 5 grams of vinegar essence, 50 grams of sugar, 1 bay leaf, 1 dried chili, 2 grams of chopped pepper, 10 grams of refined salt, 250 grams of chicken consommé (see this umami type), 100 grams of vegetable oil.

Characteristics of sour cabbage with tomato: The taste is like lychee, sweet and sour, salty and refreshing. Teach you how to make tomato stewed cabbage, how to make tomato stewed cabbage to be delicious 1

Squeeze out the shredded cabbage and shred the onion. 2.Cook well, add oil and burn until it is hot, fry the onion shreds until slightly yellow, add the tomato sauce to stir out the red oil, then add the sauerkraut shreds and stir-fry until half-cooked, add the clear soup, bay leaves, dried chilies, chopped pepper, salt, cover the lid, use medium heat to cook (stew) instead, add sugar and vinegar, and put it on a plate.

Preparation of sour cabbage Ingredients 5000 grams of cabbage, 100 grams of chili pepper, 500 grams of salt, 250 grams of ginger, 1000 grams of rice vinegar. Method Wash the old leaves of the cabbage and cut it into strips, dry it until it is semi-dry, put it in the jar, add seasonings and mix well, and marinate for about 2 days.

Hello! The pickled cabbage is golden and beautiful, sour and crispy and delicious, you can make it at home, and your friends who like it should quickly collect it and make it!

Sour cabbage] Ingredients: Chinese cabbage, salt.

Production method: 1. When pickling sour cabbage, try to choose cabbage with yellow leaves and round body, this kind of cabbage has a large moisture content, loose inside, crispier taste, easier to pickle and pickled cabbage is more sour, crisp and delicious.

2. Put the cabbage in the sun for 2 days to dry the moisture on the surface of the cabbage, so that the sauerkraut is easier to taste, and it is more crisp and not easy to spoil. After the Chinese cabbage is dried, the outer layer of leaves is peeled off, and the inside is very clean and does not need to be washed. Use a knife to split the cabbage in half.

3. After all the cabbage is cut, put it in a large container, to ensure that it does not touch the raw water and oil, and then take an appropriate amount of salt and sprinkle it evenly into the cabbage layer by layer. The ratio is 10 grams of salt for 1 kg of cabbage, and the amount of salt will not affect the acidity, but will only increase the saltiness.

4. After sprinkling salt, let it stand for 1-2 hours, let the salt seep into the cabbage, the cabbage will become soft and not easy to break because of the slow loss of water, so that it is easier to compact when you put it. When putting cabbage in the jar, be sure to press it tightly and expel the air in it. Then pour the marinated water into the sauerkraut vat as well.

After all the cabbage is put in, we choose some heavy objects to press on the cabbage, we can use large stones, but we must pay attention to ensure that it is clean and does not stick to raw water and oil.

5. Then seal the sauerkraut jar and put it in a low temperature and cool place for fermentation, generally about 2 weeks, and the sauerkraut will be pickled. But for the sake of health, it is best to wait 40 days before consuming it.

Tips: 1. Dry the cabbage to remove the moisture on the surface, and it will be more flavorful when pickled!

2. In the process of pickling sauerkraut, it is necessary to weigh the cabbage with weight, the purpose is to make the cabbage completely immersed in water, which is easier to ferment on the one hand; Second, if the sauerkraut floats to the surface of the water and comes into contact with the air, it is easy to grow white film or deteriorate.

Chinese cabbage to make sauerkraut: Prepare a clean jar or jar and prepare the Chinese cabbage.

Remove the old skin or dry skin of the Chinese cabbage, wash the Chinese cabbage, use a knife to dry it in a place with good ventilation conditions from all the middle halves along the length of the Chinese cabbage, and dry it in a place with good ventilation conditions for one to two days, so that the skin of the cabbage can be dried naturally, and it is easy to dry the cabbage in the sun.

Go to a clean pot, boil boiling water, put the Chinese cabbage in the pot and scald it with boiling water. When you see that the skin of the cabbage is blue, you can remove it and drain the excess water for later use.

Place the drained Chinese cabbage neatly along the edge of the tank, layer by layer, leaving a hole in the middle for later use. Then pour in the rice soup water used to cook the rice (must be boiled), the cabbage can be submerged, and then pour a little high liquor (for fermentation) into it, and then press the cabbage tightly with a heavy object, seal the cylinder mouth with a plastic bag or plastic wrap, and put it in a cool and ventilated place to ferment naturally for two weeks before opening and taking it out to eat.

Note: Do not get grease when making sauerkraut, otherwise the cabbage is easy to rot and spoil. When using sauerkraut, use clean chopsticks or tongs.

Cold sour cabbage shreds.

Ingredients: Ingredients: shredded cabbage.

Excipients: apples, onions, green and red bell peppers.

Seasoning: salt, chicken essence, pepper, olive oil.

Method: 1. Pour in the oil on the fire, put in the shredded cabbage when the oil temperature is 3 hot, add salt, chicken essence and pepper to taste and stir-fry, and let it cool for later use; 2. Peel the apples, peel and cut them into shreds, wash the onions and green and red peppers and cut them into shreds, marinate them with salt for a while and drain the water;

3. Put the shredded apples into a basin, pour in the shredded onion, green and red peppers, and sour cabbage, stir well, pour in olive oil and pour it into the plate.

Preparation of sour cabbage.

Step 1: Cut the Chinese cabbage in half, drain thoroughly, and put it in a container for later use.

Step 2: Bring the water to a boil and add salt to dissolve it.

Step 3: Pour hot salt water into the container, cover the Chinese cabbage on the water surface, pay attention to not dripping raw water, and then cover the container and place it in a cool place to cool naturally.

Step 4: After about 3 days, the Chinese cabbage is fermented, that is, the sour cabbage, if the fermentation continues, it will become more and more acidic, and the fermentation acidity can be adjusted according to personal preference. After fermentation, it can be stored in the refrigerator for about 1 month.

Ingredients: 1/2 Chinese cabbage, 1/2 bottle of white rice vinegar, some sugar.

1. First peel off the leaves of the Chinese cabbage one by one, rinse them and dry them.

2. After drying, cut the cabbage into small pieces and marinate it with salt for several hours to remove the moisture from the cabbage leaves.

3. When marinating, there will be a lot of water, filter out the water.

4. Then add a teaspoon of white vinegar to the cabbage.

5. After adding the white vinegar, add a small spoonful of sugar.

6. Continue to add white vinegar until the cabbage is drowned.

7. Finally, put it in a jar and seal it, and put it in the refrigerator for two or three days.

Answer 1: Remove the old leaves of the cabbage first, then clean the cabbage, and cut the cleaned cabbage into thin strips. 2. After the cabbage is cut, sprinkle a little salt into it, grasp it well, and kill the water. It takes about 1 hour.

3. Prepare a glass bottle without raw water and oil, the glass bottle must be oil-free, if there is oil, it is easy to break. Then squeeze the water out of the cabbage slightly, so you don't need to squeeze it too dry. Place in the prepared glass bottle.

Press as you put it down, and press it a little tighter. 4. After pressing firmly, close the sealing cap, and then tighten the lid, so that the pickled cabbage is sour very quickly. Put it in a cool place and you can eat it in half a month.

This method is very simple, but the pickled sauerkraut is very beautiful and yellow, and it tastes very sour and crispy.

1. The method of making sour cabbage is very simple, and the specific steps are: choose a smaller mortar, remove the roots, clean and process, put the head into the pot of boiling water and blanch it for two or three minutes, and then take it out of the stall to dry. After the vegetables are cooled, they are put into the tank one by one, and the heavy stone is pressurized on the top after the yard is solid, and then cold water is added to the tank until the water surface is in line with the vegetable surface, which completes the production process of sour cabbage.

Usually, sour cabbage made by this method is naturally fermented and ready for cooking and eating after about a week.

2. There is a simpler method than the above method: put the small cabbage after the initial processing one by one in the tank neatly, press the heavy stone, and then pour boiling water directly into the tank, the boiling water can be poured into the root of the large cabbage, but it must be noted not to inject water into a place, so as not to be blanched locally. Add water until the surface of the water is at the same level as the noodles, and then let it ferment naturally.

Usually, sour cabbage is made according to this method, and it can be made in two or three weeks.

There is no need to add salt when making sour cabbage, which is a special feature. The success of the production of sour cabbage is closely related to the ambient temperature, and when the ambient temperature is high. The fermentation time of mortar is short, and vice versa is long.

Not only that, the acidity of sour cabbage after fermentation is also closely related to the ambient temperature, especially the long-term sour time. For this purpose, the fermentation speed and acidity of sour cabbage can be adjusted by controlling the ambient temperature. If it is to promote fermentation, the vegetable tank can be moved indoors, or the outdoor tank can be covered with insulated grass cover, and the reverse can be done to control excessive acidity.

In addition, the production of sour cabbage should also be planned, not too much at one time, so as not to be eaten and cause too long fermentation and too sourness.

Northeast traditional sauerkraut practice:

1. Break the cabbage to the old vegetable gang outside, cut off the cabbage head, then wash it with water, shake off the water inside for later use, if the mouth of the tank is small or you want to pickle faster, you can cut the cabbage vertically into two halves;

2. Wash the pickle tank, wipe it dry, then sprinkle a handful of salt (grain salt) at the bottom of the tank, then place the cabbage in the tank, sprinkle a handful of salt every two layers, and then sprinkle a handful of salt after it is full, press on the stone or heavy object, I pickled 8 cabbage about 30 catties, and used 4 handfuls of salt, about 200 grams, do not put too much salt, so as not to make the pickled sauerkraut bitter;

3. After an hour, fill the cabbage jar with water (tap water is fine) and the cabbage can be completed, and the sauerkraut will be pickled;

4. Be sure to use stones or heavy objects to keep pressing, it's fine after a month, don't cover it, sauerkraut is afraid of heat and is afraid of covering, and if you are afraid of falling ash, you can cover it with gauze; To put it on a balcony and other cool places, about 2 8 degrees is best; During the pickling process or later, if there is foam, you can often skim it out, if the water is too little, you can add more; Also, don't get oily, it's easy to rot.

Sour and appetizing, eat so much in the hot summer!

Cut the cabbage into shreds, put it in a small bucket, sprinkle with a little salt and water, this is too much to take up the oil, put the barrel lid on the fire for half a month to become sauerkraut, take it out and wash it can be done.

It's actually quite simple.

1. The Chinese cabbage must be dried, but it does not need to be too dry, just keep it fresh 2. Prepare a small jar.

3. Put the cabbage in the jar and stack it neatly.

4. Add an appropriate amount of coarse-grained salt to the tank, and you don't need to put too much.

5. Pour hot water into the cylinder, the volume is half of the cylinder.

6. Seal the mouth of the cylinder, and heat the water in the cylinder every half a month or so until the sauerkraut is ready.

Here's how to make sour cabbage:

Ingredients: 1 Chinese cabbage, appropriate amount of kimchi salt.

1. Remove the dry or bad leaves of the cabbage, cut off the roots with a knife, cut the cabbage in half, and continue to cut the cabbage into eight equal parts again. However, it should be noted that the cabbage should not be rinsed with raw water, as the cabbage stained with raw water will easily spoil even after pickling.

2. After the cabbage is cut into eight equal parts, find a container of appropriate size, clean and waterless, put the cabbage into it, take an appropriate amount of salt, layer by layer of salt and sprinkle it evenly on the cabbage.

3. After the cabbage is evenly sprinkled with salt, marinate for about 2 hours to allow the salt to fully penetrate into the cabbage.

4. Find a waterless and oil-free glass jar or clay jar, pour a small amount of high-grade liquor, and shake the jar to make the liquor fully contact with the inner wall of the jar and play the role of sterilization and disinfection.

5. Squeeze out the water in the pickled cabbage as much as possible, stuff it into a glass jar, press it by hand to exhaust the air as much as possible, and fully compact each layer of cabbage until all the cabbage is stuffed into the jar.

6. Pour the precipitated water of the cabbage into a glass jar, and press it on the cabbage with a clean, waterless and oil-free weight to soak the cabbage in the precipitated water.

7. Cover the lid and put it in a cool place to ferment, the cabbage begins to become sour after 7 days, usually the sauerkraut will be pickled in about 2 weeks, but in order to make the sauerkraut taste more sour and crispy, it is best to wait until 40 days before starting to eat. Below is a picture of the finished product: