Sauerkraut is a meal that many people love to eat, and in the world, sauerkraut will also be divided into regions, such as the well-known Northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, German sauerkraut, these 5 kinds of sauerkraut are the most eaten, although the style of these sauerkraut is not the same, but in the production, it is necessary to make the sauerkraut not rotten and moldy for a long time, and the more you put it, the more sour and more fragrant. And if we want to avoid mold when making sauerkraut, we need to know how this moldy mold is generated. Because when making sauerkraut, vegetables need to be fermented under oil-free, flour-free, and aseptic conditions, if there are these 3 substances in the fermentation environment, the sauerkraut will definitely become moldy, and the mold inside will reach a certain amount, which will make the sauerkraut rot!
And how can we make sauerkraut sour, crispy and fragrant? At this time, we need to know what substances make sauerkraut sour and fragrant. The sour taste of sauerkraut is mainly due to the fermentation of sauerkraut, the plant sugar in the sauerkraut is decomposed into organic acids and ethanol by lactobacilli, and organic acid is the embodiment of sourness, and there is a little organic acid and ethanol esterification reaction, and the resulting esters have the effect of flavoring, so when we make sauerkraut, we can put sauerkraut for a period of time, so that more organic acids and ethanol can be produced in sauerkraut, so that sauerkraut eats more fragrant, sour and crispy. And no matter what kind of sauerkraut, if you want sauerkraut to be delicious, we must keep in mind the following 3 tips, so that the sauerkraut is not rotten or moldy, and it is sour, crispy and fragrant. Next, Master Hu used the example of pickled cabbage to teach everyone how to pickle cabbage.
[Ingredients preparation]: 2 Chinese cabbage, 20 grams of salt, 5ml of high liquor, 3000ml of rice water.
【Preparation of pickled cabbage】:
Step 1: First cut the Chinese cabbage in half, then rinse the Chinese cabbage twice with running water, and then take the cabbage to the sun for 2 hours until the leaves on the surface are slightly dried and ready for use.
Step 2: Put the Chinese cabbage into the pickling tank one by one, and sprinkle a little salt on the surface for each Chinese cabbage, until 20 grams of salt are sprinkled on the surface of the Chinese cabbage.
Step 3: Put the rice washing water into the pot, boil the water on high heat and put it into the marinating jar, and then wait for the water to cool completely, put 5ml of liquor into the jar to seal the jar, and then put the jar into a cool, ventilated and dry place at home for storage, and wait patiently for 1 week to eat.
[3 tips for making sauerkraut]:
Tip 1: Prevent sauerkraut from becoming moldy
When the temperature is higher than 5 degrees Celsius, we must use a sealed jar (jar) to make it, because it is difficult for mold to reproduce and survive in temperatures below 5 degrees Celsius, and as long as the temperature is higher than 5 degrees Celsius, the reproduction ability of mold will be greatly improved, so when we make sauerkraut, try to do it in the season when the average temperature is lower than 5 degrees Celsius.
Tip 2: Increase the flavor of sauerkraut
When making sauerkraut, you can add a little liquor, because the main substance of liquor is ethanol, and ethanol can esterify with sauerkraut to produce 1 organic acid, so as to make the pickled sauerkraut more fragrant. Although the liquor is good, it cannot be put more (the liquor has the effect of sterilization), otherwise the lactobacilli in the sauerkraut will not be able to multiply in large quantities, resulting in the non-fermentation of sauerkraut.
Tip 3: Wash rice water
Because there is a large amount of starch in the rice washing water, and lactobacilli need a lot of nutrients when they reproduce, and starch is just polysaccharide, which can provide more nutrients for the reproduction of lactobacilli, and the more lactobacilli, the more sour the sauerkraut.
In fact, when pickling sauerkraut, the rice water will not boil, and it can also be put directly into the vegetables, but this will increase the pickling time of the sauerkraut.
No matter what sauerkraut you pickle in the future, as long as you keep in mind the above 3 points I have taught you, you can ensure that the sauerkraut you make is not rotten or moldy, and it is sour, crispy and fragrant.
Editor丨Zheng Wei