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In the winter, every household in the north will pickle sauerkraut to eat, and the pickled sauerkraut is sour and crisp, which is the main reason why the north buys hundreds of pounds of cabbage in piles. There are many ways to pickle sauerkraut, the older generation of words are useful to the sauerkraut tank, the old way of pickling sauerkraut is more sour and the old man feels that the old way is good. There are also sauerkraut jars to marinate, and there are also mineral water bottles to marinate, in fact, these pickling methods are very good. And no matter what kind of sauerkraut we pickle, we need to keep in mind 3 skills, so that the sauerkraut is made more and more delicious, and the long time will not be soft and rotten and not hairy, after marinating for a period of time, the sauerkraut we see is slightly yellow and chewy, so let's talk about the detailed method.
1, first of all, the cabbage should be dried, in the old saying, the cabbage should be dried, and the drying of cabbage cannot be too long. After the cabbage is dried for 2-3 days, the surface moisture will be reduced, which can make the cabbage sweeter. And after the water is reduced, the salt can be precipitated out of the water in the cabbage faster, which accelerates the time for the cabbage to be pickled into sauerkraut, and the sauerkraut tastes more crisp and refreshing.
2, the proportion of Cabbage and salt should be right, we should grasp the proportion of salt put in when we pickle cabbage, generally pickled about 10 pounds of Cabbage, we put about 200g of salt, so that the sauerkraut pickling time is slightly shorter, and can ensure that the sauerkraut tastes good.
If we put more table salt, although the time to become acid is relatively fast, we have unconsciously ingested too much table salt. Too little salt is not only pickled for a long time, but also too little salt is not conducive to the long-term storage of sauerkraut, so it reduces the problem of sauerkraut hair.
3, the pickling process must ensure that there is no water, first of all, the cleaned cabbage must be dried after the water is chopped, the water of the cleaning cabbage is completely dried, cut into strips and then we put it in the wash basin. If you often use the wash basin, there will be water in it, be sure to wipe it clean and dry, put the salt in it and precipitate the water.
After the water is basically clean, we put the pickled cabbage into the mineral water bottle, the mineral water bottle also needs to dry the water and there is no impurity, try to use the mineral water bottle instead of the bottle with the drink, and to clean it, especially in the part of the bottle mouth to be cleaned, and then completely dry the water, put the sauerkraut in.
Because sauerkraut needs to be fermented, so put it to 8-9 full, don't put it too full, otherwise it is easy to increase the bottle, and when the bottle is opened and then vented, it is easy to make the sauerkraut deteriorate. If pickled in a sauerkraut jar or jar, ensure that the sauerkraut is always under the water surface, so that it can be put into the refrigerator.
The above is the second sister wrote about no matter what kind of pickled sauerkraut, you must keep in mind the 3 skills, sauerkraut is not rotten and does not grow hair. Welcome to communicate with the second sister!