<h1 class="pgc-h-arrow-right" data-track="1" > this is the authentic method of pickled sauerkraut, 3 steps can not be less, sour and crisp, the taste is not easy to rot</h1>
Autumn has arrived, the cabbage planted in the yard is also about to ripen, and the cabbage grown in the house is more delicious than the one bought in the vegetable market, so every year it is pickled into sauerkraut, wait until a large number of markets, and eat as you buy in winter.
Speaking of pickled sauerkraut, the northeast people are the best at it, don't look at me as an authentic northeast girl, but I have not yet learned to pickle sauerkraut, I tried to pickle it once, and the result was that it was not pickled, and even pickles were not comparable.
Later, I went back to my hometown to consult the elders of the family, only to know that pickled sauerkraut was originally meant to do this, there are some small tricks and tricks, especially these 3 steps must not be less, do as you do, pickled sauerkraut sour and crisp, the taste is not easy to rot.
To prepare the pickled sauerkraut:
The first choice is to prepare enough cabbage, pick it, use good quality, then remove the outer layers, remove the roots, and then rinse the surface of the cabbage with water.
Washed cabbage do not pickle directly, remember to put it aside to dry for a while, dry the surface of the water can be, look a little dry a little does not matter, put on the board facing the half cut.
Then apply table salt on top of the cabbage to ensure that each leaf is evenly coated, and then put the cabbage into the jar in turn, and the jar is brushed in advance, if it is waterless and oilless.
Then prepare enough rice water to ensure that the cabbage is not passed, then pour in the right amount of high liquor, and finally seal it with a lid, move it to a cool and ventilated place, and eat it when the time comes.
Cooking Tips:
Step 1: Wash the cabbage and let it dry, so as to avoid the cabbage from spoiling and rotting.
Step 2: When pickling sauerkraut, don't use water, replace it with rice water, pickled sauerkraut is more fragrant and delicious.
Step 3: When pickling sauerkraut, remember to put a little high liquor, improve freshness and flavor, and also inhibit the growth of bacteria.