<h1 class="pgc-h-arrow-right" data-track="1" > Northeast Lady teaches you pickled sauerkraut, keeping in mind 2 points, the taste is authentic and not easy to rot, sour and crispy</h1>
Sauerkraut is my favorite home cooking, when it comes to sauerkraut, in fact, there are certain differences between the north and the south, northerners like to take cabbage to make sauerkraut, while southerners prefer to use mustard greens, greens and so on to make. And the sauerkraut in the north likes to be used to make sauerkraut stew noodles, and the southern ones prefer to eat raw, or make sauerkraut fish.
Today we will focus on talking about it, the authentic sauerkraut in the northeast is now entering the autumn, the weather is gradually getting colder, more pickled sauerkraut is put in the autumn and winter to eat, take it to stew pork, stew noodles, the taste is really a must.
When it's time to eat it with a bowl of rice, it's so fragrant that I can drink even the rest of the soup.
Pickled sauerkraut can be said to be everyone in the northeast, but why is it that many people pickle sauerkraut after it is pickled, it is easy to spoil? And the sour taste and aroma are not very strong, and they are not tasteful enough to eat. Today to learn about the practice of the Northeast Lady, keep in mind the 2 points, the taste is authentic and not easy to rot, sour and crispy.
<h1 class="pgc-h-arrow-right" data-track="17" > [Northeast pickled sauerkraut].</h1>
Ingredients: 2 Chinese cabbage, 20g salt, 5ml of high liquor, tao rice water
1, first of all, we prepare the cabbage, rinse it, if you think it is too big, everything in half. After cutting the cabbage, do not take it directly to pickle, but need to be placed outside to dry.
2, put the cabbage outside, dry for 2 hours, dry the surface moisture, and wait until the sauerkraut is a little sloppy, you can put it in. Next, we spread a layer of table salt evenly on the surface of the cabbage to ensure that each leaf is salted.
3, then prepare a large jar, or a jar suitable for pickling, put the cabbage in. At this time, are many people choosing to pour water into it? In fact, it is not right, if you use water, it is easy to spoil it, so the correct way should be to use rice water.
4, pour a sufficient amount of rice water into the cabbage, must not go through the cabbage, after pouring rice water, this time or can not be directly pickled, the last key step to keep in mind. We finally poured the right amount of high liquor in it, not too much, the right amount can be, about 5ml.
5, so that it is sealed, and then placed in a cool and ventilated place at home, to pickle. Now the weather is relatively hot, it is easy to spoil, so we must put it in the shade, about 15 days of pickling, smell it, you can take it out and eat.
Cooking Tips:
1, after the cabbage is washed, do not come directly to pickle, but need to be placed outside, dry for 2 hours.
2, pickled sauerkraut, do not use water directly, marinate with rice water to taste more intense, and not easy to rot.
3, in order for the sauerkraut not to deteriorate, we also need to pour an appropriate amount of high liquor into it.