Pickled sauerkraut turned out to be super simple, skillfully use one thing, keep in mind 3 points, sauerkraut is sour and crispy, and it will not be bad for a long time
Sauerkraut is a special delicacy, many people love to eat, it tastes crisp and sour, it makes people have an appetite, whether it is fried or stewed, it is very delicious. In China, sauerkraut also has a "north and south", mainly because of the different ingredients, the northern sauerkraut uses Chinese cabbage, and the south generally uses mustard greens, and the flavor is different.
Do you like to eat sauerkraut? Do you usually buy and eat it, or do you pickle it yourself? My sauerkraut is pickled by myself, and I have to make some every once in a while, and the whole family loves to eat it. Many people think that pickled cabbage is only possible in winter, which is wrong.
In fact, you can pickle sauerkraut all year round, and if the temperature is high, the fermentation speed is faster, and the pickled sauerkraut is more crisp and the taste is more sour. However, the high temperature makes the bacteria multiply faster, and some skills must be mastered in pickling sauerkraut, otherwise the jar is easy to foam and produce flowers, resulting in moldy sauerkraut.
When pickling sauerkraut, many people only know how to put salt, so the pickled sauerkraut is not delicious and easy to spoil. Today I would like to share with you my 20 years of experience, keeping in mind 3 points to ensure that the sauerkraut is crisp, tender and sour, not rotten or moldy, and the jar does not produce flowers.
We all know that pickled sauerkraut needs a jar or jar, some families do not have it, is it not possible to pickle sauerkraut? I teach you this method is particularly simple, no matter what container can be pickled, convenient and trouble-free, and particularly delicious, the following friends who like to eat sauerkraut together with me to learn it.
【Pickled cabbage】
Prepare Chinese cabbage, salt, high liquor, cold boiled water, mineral water bottles.
1. Pickled cabbage does not use a large jar, which is cumbersome and occupies space, and it is very troublesome to live in a building. Every household has a mineral water bottle, which is small in size and easy to preserve, so it is very suitable for pickling sauerkraut. Prepare some mineral water bottles, wash them and dry them, there should be no raw water, otherwise bacteria will grow.
2. Choose ingredients according to personal taste, I generally use Chinese cabbage. Buy some bok choy, don't wash it, and don't pickle it directly. First of all, put the Chinese cabbage in the sun and dry it for 2 days, and all the moisture on the surface is dried, and it looks a little wilted.
3. Dry the cabbage to lose moisture, and the taste will be more crispy. Put the cabbage in a large pot, pour in some water, clean the surface, drain the water, cut off the roots, and cut in half from the middle.
4. Cut the cabbage into thin strips with a knife, the thickness of chopsticks can be fine, put it into a large basin, and add an appropriate amount of salt. Put 20 grams of salt in a pound of cabbage, mix evenly with your hands, cover the lid and set aside to marinate for 20 minutes, kill the moisture of the cabbage, and the sauerkraut will be more crisp.
5. Squeeze the water of the shredded cabbage by hand, then put it into a clean large basin, pour in an appropriate amount of high liquor, add 20 grams of liquor to a pound of cabbage, and stir well with your hands. Baijiu can sterilize and preservative, and can also speed up fermentation, so that sauerkraut can ripen quickly. At the same time, liquor contains aromatic substances that can make sauerkraut more sour.
6. Stuff the processed shredded cabbage into a dried mineral water bottle, don't stuff it too full, eight points full, and leave some room for fermentation. Then cover the lid and leave it in a cool and ventilated place to ferment for a week, and when it becomes golden in color, the sauerkraut is pickled.
7. When eating, cut the bottle open, pour out the sauerkraut inside, rinse it with water, wash off the excess salt, and then you can cook, you can fry it, and you can stew it.
I will share with you a delicious dish of [stir-fried meat with sauerkraut], which is simple and super delicious!
Prepare sauerkraut, lean pork, garlic cloves, millet pepper, light soy sauce, salt, cooking wine, chicken essence, starch, and cooking oil.
1. Wash the lean meat, cut it into shreds, add an appropriate amount of salt, light soy sauce, cooking wine, starch, cooking oil, stir well with chopsticks, and marinate for 10 minutes. Rinse the shredded sauerkraut with water, squeeze out the water and set aside. Peel and mince the garlic cloves, and cut the millet pepper into rings.
2. Heat oil, pour in the marinated shredded meat and fry until it changes color, then set aside. Leave the bottom oil in the pot, add minced garlic and millet pepper and stir-fry until fragrant, pour in the sauerkraut and stir-fry over high heat to make the fragrance, pour in the fried shredded meat, add an appropriate amount of light soy sauce and chicken essence and stir-fry evenly, and you can get out of the pot.
【Skill Summary】
Quickly pickle sauerkraut, just keep these 3 points in mind, ensure that it is crisp, tender and sour, and it will not rot or mold for a long time, and it will not produce flowers.
1. The container is a mineral water bottle, which is very convenient for pickling and eating.
2. Dry the cabbage in the sun for 2 days to remove excess water.
3. In addition to adding salt to kill water, it is also necessary to add high-grade liquor, which can promote fermentation, antiseptic and sterilization.
No matter what pickled sauerkraut, remember these 3 points, the sauerkraut is not rotten or moldy, and it is sour, crispy and fragrant. Welcome to leave a message to discuss, if you think the article is useful to you, please give me a favorite, like, comment, forward, follow, so that more people can see it, let everyone learn together, thank you for your support to me, we will see you next time!
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