After the light snow, the weather is getting colder, and our north is also beginning to be heated, is it the envy of many southerners? In this cold weather, it is most suitable for pickling some things, such as pickled sauerkraut, cured bacon, pickled fish, etc., and can also dry sausages, the colder the less likely to spoil.
Although I am a northerner, I don't like the sauerkraut in the northeast very much, and I have a special love for the pickled sauerkraut of the southerners. Southerners pickle sauerkraut, many like to take mustard greens to pickle, pickled out and sour and crisp and tender, eating is really love to let go. It can be fried and eaten, and sauerkraut fish is delicious.
But pickled sauerkraut, do not only add salt, surely many people do this, in fact, it is not right. If you want to pickle sauerkraut that is sour and crunchy, and if you are not moldy, you have to remember 3 keys. Today I will share the detailed method with you, if you also like to eat sauerkraut, then try this method, make it for a long time, the taste is not bad.
Recipe: Mustard greens, salt, rice water, high liquor
1, first to prepare the right amount of mustard, if you like to eat can prepare more, I prepared 6 pounds here. Don't peel off the leaves of the mustard greens, just pickle them whole.
2, first we need to put it in clean water, wash it several times with water, until it is thoroughly washed. The next step is to control the moisture drying, but instead of marinating directly, you need to leave the mustard greens outside and let the sun shine for a while until the leaves become leafy.
3, after the sun-dried mustard, we put it into a large basin, and then one by one began to pickle, prepare the right amount of salt, sprinkle on the mustard, and then start to rub non-stop, until each leaf, every corner is evenly spread, the leaves are a little out of the water.
4, all the mustard pickled, about 150g of salt, below we prepare a special pickled mustard jar, put all the mustard into it, and then pour water into it. Note that when pouring water, you can't pour it casually, we should pour rice water, and the effect of pickling is better.
5, pour the rice water into it, you can not pass the mustard, and then finally we should also prepare a high degree of liquor, poured into it, can ensure that the mustard is not easy to rot, spoiled. After pouring it in, finally press a heavy object on top of the mustard, then seal it and marinate it in a ventilated, cool place for about a week.
Tips:
Pickled sauerkraut, to master 3 tips, the first is that after the mustard is washed, it needs to be put in the sun and dried until it becomes dirty, the second is not to put water, but to add rice water, the third is not to only put salt, and finally pour in high liquor, pickle out the taste is more fragrant, more not easy to break.