How to cook sauerkraut? Is sauerkraut afraid of freezing?

After the washed vegetables are cooled and dried and the salt stumbles a few times, put it in the jar and seal it, and then you can eat it when it turns yellow, the sauerkraut is not afraid of freezing, afraid of touching the oil, if you don't want to cook and eat the case, it will quickly rot after touching the oil, and you can no longer eat it after rotting.

Boil a pot of peppercorn and salt water to cool and set aside. Wash all the cabbage in half, blanch it slightly with boiling water, put it in pepper water after cooling, compact it with a stone, and put it in a warmer place, and you can eat it soon. Sauerkraut is afraid of freezing.

Sauerkraut is not afraid of freezing, first wash the Chinese cabbage, put it in boiling water to scald, let it cool and put it in a cleaned vat, scatter a little coarse salt every few layers, press a heavy object on the top, seal the mouth of the tank, and the room temperature is generally about 25-35 days.

Sauerkraut is very oily, and to make sauerkraut, you need to put some lard or fatty pork. Sauerkraut is not afraid of freezing.

Sauerkraut is too sour, mainly due to too much vinegar, as long as the dish itself has not deteriorated, then there is still a way to improve, you can try the following ways:

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.

The efficacy and role of sauerkraut.

1. In fact, I think the biggest effect of sauerkraut is its appetizing effect, we all know that its sour taste can better taste and taste. It's good stuff too, if you're running out of things to eat when there's nothing to eat. You can eat it with complete peace of mind.

It really can help you better.

2. Sauerkraut is actually a green food, it not only has great nutritional value. It also has a laxative effect, which is actually very important. Especially for some elderly people and some pregnant women. This is very helpful.

3. The salt content of sauerkraut is particularly high, and people with high blood pressure should eat some low-salt foods. People with high blood pressure should not eat too much salt, and if they have high blood pressure, they should not eat more sauerkraut.

1. Pick the mustard greens (cabbage can also be used) and dry them for a day, without washing, cut them from the ground and dry them directly, probably for about a day, don't dry them too much.

2. Put the slightly dried mustard greens in a large pot, add an appropriate amount of salt and rub it, the salt can be a little more, just rub it a little, don't be too vigorous, carefully rub the leaves.

3. Rub it almost, don't rub it. In fact, it is just a matter of kneading the dish with a little salt to make it moist.

4. Prepare glutinous rice flour, add water and stir evenly, the ratio of glutinous rice flour and water is 3:7, you can also use rice water to do, if you use rice water, the ratio of water to rice is 1 kg of rice to be washed with 1 kg of water, and the rice washing water should not be too thick, if it is too thick, the sauerkraut will be sour.

5. Put the kneaded mustard greens into a glass bottle, preferably in a crockpot, then pour the mixed glutinous rice flour water into it, press the mustard greens a little tighter, let the water soak the mustard greens, and then prepare something to press the mustard greens.

6. After this is put for a long time, the glutinous rice flour will precipitate, it doesn't matter, as long as the water can not pass the mustard greens, you don't need to touch it, cover it, and let it marinate for about 5 days before eating, but it is recommended to marinate for a long time before eating.

7. After marinating for about 10 days, you will smell sour, you want to eat it when you smell it, and some powder will stick to it when you take it out, it's okay, put it on a plate and wash it with a small amount of water, and then pour the glutinous rice flour water back into the glass bottle to continue soaking sauerkraut, which can be used repeatedly.

8. The homemade sauerkraut is very beautiful, the color is good and the acidity is enough, and the taste is particularly good, crisp and delicious, it is very delicious to stir-fry it or use it to stew meat, boil fish, and stir-fry, and it is also very appetizing with white porridge!

Put some sugar and chili pepper A small amount of chili pepper It is best to pickle the pepper I have done it myself, but it also depends on what you do with it, I usually put belly slices, and remove the spicy taste of the belly slices and remove the sourness of the sauerkraut Of course, soak it in cold water before doing it, and the sauerkraut is easy to lose its taste and soften it if you use hot water.

Sauerkraut, then you are pickled for a shorter time, so the sauerkraut will not be too sour, it will be more watery to eat, it is particularly delicious, basically it can be eaten in about 15 days, or about 20 days, and then its taste is also very delicious.

It depends on the techniques and processes used in the manufacturing process. It can also be washed several times with water after birth.

You can soak it in water for a while and rinse it to cook normally, then you can soak it in rice water for a long time and then rinse it with water to completely remove the sour taste of sauerkraut.

Sauerkraut should not be frozen in the refrigerator.

Sauerkraut should not be stored in the freezer, it can be stored in the refrigerator. Sauerkraut can generally be stored for about three months in the refrigerator at 8-12 degrees. Temperatures that are too low will reduce the lactic acid bacteria in sauerkraut.

The activity affects the taste of the edible. Try not to store it at room temperature, the fermented sauerkraut will inevitably have bacteria, and it is easy to accelerate the reproduction of bacteria at room temperature.

Precautions for eating sauerkraut

1. Sauerkraut can be rinsed with water a little before cooking, the color of high-quality sauerkraut is natural, the leaves are light yellow to dark yellow-brown, and the help is translucent white to dark yellow, and the color will slowly turn gray after short-term exposure to air or during the shelf life after vacuum packaging, and this change does not affect the other qualities of sauerkraut.

2. The color of the sauerkraut after dyeing and bleaching is particularly yellow and bright, and it is not easy to change color after short-term exposure to the air or during the shelf life after vacuum packaging.

The above content refers to Encyclopedia - sauerkraut.

Refrigeration. It is best not to freeze the sauerkraut, but to put it in the refrigerator to celebrate or preserve, refrigeration will not destroy the lactobacillus and other fermentation bacteria in the sauerkraut, and at the same time can inhibit the growth of other bacteria, which can prolong the shelf life of the sauerkraut and retain the original flavor of the sauerkraut.

If the sauerkraut is frozen, the low temperature will reduce the activity of lactobacillus and other fermentation bacteria in the sauerkraut, which is not conducive to the sauerkraut becoming sour and affects the taste of the sauerkraut.

Sauerkraut is also known as kimchi, and the original intention of making sauerkraut is to extend the shelf life of vegetables, and the taste and style of sauerkraut in different regions are also different.

Sauerkraut is mainly found in Northeast China and Germany, and is made by the Chinese people through continuous life experience and exploration. The circular difference is pure.

Normally, the cabbage should be pressed tightly with a stone to pickle the cabbage with a cylinder, try to be under the water surface, and the jar should be placed in a place where the temperature is low but not frozen, and the temperature is high and it is easy to spoil. Put sauerkraut in the refrigerator, and the refrigerator should be sealed and placed, because the refrigerator is not frozen and wet to put all kinds of food, and bacteria are easy to multiply. White foam should be normal, pickled with sauerkraut.

There is always some white foam on the surface of the water for a long time. You smell it normally and look for black or green mold. Under normal circumstances, it is the sour aroma produced by fermentation, and it can be rinsed with clean water if there is foam.

If you make a lot of sauerkraut in the Northeast, it is recommended to freeze it better, and if you do a small amount, you can store it in the jar when the weather is cool. If you use a jar to pickle sauerkraut, you don't need to put it in the refrigerator, as long as you pay attention to the long-term water on the edge of the jar, you don't need to put it in the refrigerator, but you can't put it in a place where the sun shines directly, just keep it cool.

Sauerkraut can be frozen if you can't finish eating, sauerkraut can be an appetizing side dish in our diet, a meal, or it can be used as a seasoning to make dishes, which can be divided into Northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, German sauerkraut, etc.

The color of high-quality sauerkraut is natural, the leaves are light yellow to dark yellowish-brown, and the leaves are translucent white to dark yellow, and the color will slowly turn gray after short-term exposure to the air or during the shelf life after vacuum packaging, and this change does not affect the other qualities of sauerkraut. The color of the sauerkraut Huchang after dyeing and bleaching is particularly yellow and bright, and it is not easy to change color after short-term exposure to the air or during the shelf life after vacuum packaging.

Sauerkraut can be frozen.

After freezing, there is no effect. Sauerkraut is mainly pickled and fermented cabbage, and there will be some fermentation bacteria such as lactobacilli in the fermentation process, which is a better food.

Sauerkraut is mainly afraid of nitrites, nitrosamines, etc., and the others are fine, and they don't affect anything if they are frozen.

Can be frozen. Sauerkraut is mainly pickled.

Fermented cabbage will have some fermentation bacteria such as lactobacilli during the fermentation process, which can be frozen.

Further information: Sauerkraut is a type of kimchi that exists in some parts of China and Germany. In ancient times, it was called 菹 (zū), and it 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 description of "Zhongtian has a lu, there is a melon in the territory, it is a peel is a gourd, and the emperor is dedicated", according to the Eastern Han Dynasty Xu Shen's "Shuowen Jie Zi" explained: "The sauerkraut is also a sauerkraut person", that is, similar to today's sauerkraut, which shows 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, German sauerkraut, etc., and the taste and style of sauerkraut in different regions are also different. The "sauerkraut" that people often say generally refers to the general term for all kinds of sauerkraut made from all green vegetables or cabbage.

Sauerkraut is made by removing the external dead leaves, cleaning them, soaking them in boiling water, putting them in a jar to ferment, and they can be eaten 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).

Yes, you have to freeze it, otherwise it will be bad, remember to choose.

Eating sauerkraut is mainly afraid of nitrites, nitrosamines, etc., and freezing does not affect anything. It's just that if you freeze it for too long, the taste will decrease.

Because sour tea cabbage will not continue to ferment when it is placed in a frozen state, and there is no new fungus produced, it is not poisonous, but if it is stored for too long, the taste will decrease.

Anyway, I just took out a frozen sauerkraut, it should be okay, and it will be thawed naturally and then make dumplings.

It is best not to freeze sauerkraut, just refrigerate, if it is thawed after freezing and eating, it will destroy the taste.

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I can shake the cart once I get to the concentration camp.

Yes, sometimes the sauerkraut tastes better after it has been frozen.

It is best to refrigerate, as freezing affects the taste to some extent.

Of course, you can eat it if it is frozen.

Otherwise, the Northeast will not be pickled with sauerkraut, and it must be frozen, otherwise it will be bad.

Sauerkraut is not afraid of freezing. Sauerkraut is mainly a fermented vegetable, and there will be some lactic acid bacteria during the fermentation process, so it can be frozen. Although you are not afraid of freezing, you should also pay attention to the temperature, do not let the sour vegetables freeze, and try to keep them sealed and stored in a suitable place at a suitable temperature.

Choose to store it in a dry place for 5 10, if the temperature is too high, the release of sour taste is not as fast as Hongbi, and the sauerkraut can be eaten quickly, but the nitrite content in it exceeds the standard, and it is harmful to the human body to eat too much.

Sealed preservation, the main role of sauerkraut fermentation is lactic acid bacteria, the fermentation process is best to try to seal and preserve, with plastic barrels or jars, to avoid contact with the air.

Pay attention to the fermentation time, usually the nitrite content will be greatly reduced after a week, it is recommended to open it after a week and eat it, nitrite will slowly decrease over time, but if it is sauerkraut that has been pickled for too long, don't eat it.