Speaking of sauerkraut, I believe that many people will not be unfamiliar, pickled sauerkraut color golden, crisp taste, after a stir-fry sauerkraut, used to accompany porridge, rice, mixed flour, mixed noodles are super delicious, in the countryside is a dish that every household will make. Pickled sauerkraut in the north and south in different ways, the choice of dishes is not the same, northerners like to pickle cabbage, while southerners generally choose to use mustard greens to pickle sauerkraut.
Most people like to eat sauerkraut and don't want to do it, so they always go outside to buy it, but the sauerkraut sold outside has many additives, not to mention clean and hygienic, and if you want to eat clean and hygienic sauerkraut, it is better to make it at home. Next Xiaobian shared the method of [pickling sauerkraut] to everyone, ate sauerkraut for 20 years, did not expect that the pickling method was so simple, 3 days to become sour, to ensure 0 failure.
Method: 1. Break the mustard greens and wash the sediment, put them in the sun to dry, the soaked sauerkraut will be crisp and not easy to rot after a long time.
2. After pouring most of the water into the pot and boiling, put the sun-baked mustard vegetables together in boiling water and blanch evenly, turn it over and turn off the heat when the leaves are broken, don't burn it for too long.
3. Fish out the blanched mustard greens and put them in a deep basin without water and oil (for pickled sauerkraut).
4. After fishing out the mustard greens, add twice as much salt as our usual stir-fry to the water in the pot, and I add three spoonfuls.
5. Wait until the brine in the pot is completely cool, then pour into the mustard basin. The salt water should be cooled and then poured in, otherwise the hot water will burn the mustard greens and soak them out.
6. Buckle a plate or press a heavy object on the mustard greens, to ensure that the mustard greens are all soaked in water, the mustard greens that are not soaked in water will be moldy and rotten, and cover and place them in a cool place.
7。 After three days, the mustard greens turn yellow, and the sour and crisp sauerkraut is ready, the method is very simple, stir-fry as the next meal is very appetizing! After reading this tutorial, will you still go out to buy and eat? If you like to eat sauerkraut, give it a try.