Winter is coming, the cold wind is cold, the snow is flying, every weekend back home, Grandma will arrange a meal of dumplings, do it for us to eat, dumplings are stuffed with sauerkraut, sauerkraut is pickled by themselves, taste very good, sour with crisp, crisp with acid, bright color, appetizing and refreshing, very delicious, the elderly and children love to eat, sauerkraut in the northeast region, called a well-known appetizer, almost no one knows, no one knows, in the northeast region, every household has these two things, one is a large vat, one is a stone, Having eaten sauerkraut for decades, I have long had feelings for it, and now is a good time to pickle sauerkraut, and Grandma has begun to act again.
Chinese sauerkraut has a long history, the sauerkraut in the south and the north, there is a big difference, remember the old altar sauerkraut in instant noodles? This is pickled with green vegetables, which belongs to a kind of Sichuan kimchi, which is blanched in water and fermented in a sealed environment, with a salty and sour taste, and is a small dish often prepared for living at home.
And the sauerkraut in the north is completely different, the locals are accustomed to using chinese cabbage, pluck off the yellow leaves rotten gang, dry for a few days, wash it again, find a large vat, put the cabbage one by one neatly, sprinkle salt layer by layer, and so on, the top and then press a large stone, pour into the cool white open, let the cabbage in such an environment, slowly tighten, gradually ferment, about a month later, open to check it, you can enjoy.
Ingredients: Chinese cabbage
Seasoning: Salt
1, if you can buy 200 pounds at a time, the price of cabbage will be lower, in the northeast side of the current pick to buy, as long as the price of 3 cents, belongs to the loss of money to make a drink, winter who can not do without cabbage, the temperature is not too high, can be stored for a long time.
2. Before marinating the cabbage, put the cabbage in the sun, dry it for two days, remove the outer layer of the vegetable gang, cut off the hard stem, and keep only the most tender parts.
3, start to act, first brush the large cylinder clean, rinse several times, invert the dry water, keep anhydrous and oil-free dry, the bottom first lay a layer of salt, and then lay a layer of cabbage, and so on, until the cylinder mouth is filled, this time to pay attention to, because the cabbage in the fermentation process, will gradually shrink, so we should be high out of the cylinder mouth 20 cm, the later just flat, otherwise the lower the pressure, the stone will sink in.
4, remember a layer of salt a layer of cabbage, a thin layer of salt, salt to put less, prepare two large stones pressed on it, along the cylinder mouth to inject water, tap water or cool white, water level from the cylinder along the ten centimeters, do not need to fill, cabbage will also release water, to avoid the later water overflow, find a clean and transparent plastic sheet, wrap the entire large cylinder, placed in a cool ventilation place, the temperature can not be too hot.
5, with the passage of time, the time will slowly sink, this is a normal phenomenon, cabbage has been fermented, and gradually shrink, this time, you can unwrap the plastic sheet, re-add new cabbage, according to the situation, add 2-3 times, the same remember to sprinkle salt, a month do not move it.
6, about a month later, take out the stone, check the pickling situation, remember to wear gloves, sauerkraut is afraid of pollution, easy to mold and deteriorate, the color is yellow is normal, taste whether there is sour, the normal state should be tender yellow, fragrant, with a strong sour taste, stewed bones, dumplings, buns, pancakes, stewed meat to eat, are very delicious, there are like small partners, to grasp the action.
1, when sprinkling salt, must be a thin layer, salt put more easy to bitter, affecting the quality of sauerkraut, but salt does not put and can not, salt can be antiseptic and antibacterial, adjust the taste of sauerkraut.
2, the large cylinder is placed in advance, should be placed in a cool and ventilated place, the temperature is about 5-8 degrees, the days after the winter, the most suitable.
3, the time of fermentation, at least 25 days, you can mark the date, wait a month later, open to see, in order to health as far as possible to wear disposable gloves.
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