Every year when it's cold, I buy a few Chinese cabbages to marinate Northeast sauerkraut. Although not from the Northeast, he is very interested in many foods in the Northeast, such as sauerkraut, sticky bean buns, large ballast porridge, and Northeast blood sausages. Except for the Northeast Blood Sausage, which cannot be done, several others have been done many times. I have a long history of picking Northeast sauerkraut, and it has been more than ten years now. Living in a building, there is no cylinder, I use mineral water bottles, sometimes glass bottles.
Someone pickles sauerkraut, and always halfway through, the sauerkraut will grow white or black hair, or the cabbage will rot, and it will take time and effort to eat the mouth. In fact, pickling Northeast sauerkraut is particularly simple, I share my method with you, a few cabbage a handful of salt a few bottles can solve. No hair will not rot, pickled for 30 days can be eaten, golden and sour, used to stew ribs ah pork belly or sauerkraut stuffed dumplings are very delicious, appetizing and cooking.
Now it is not too late to pickle, as long as it is pickled for 30 days, it can be eaten, the method is simple and easy to succeed, and it is not so easy to fail.
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【Ingredients】: Chinese cabbage, salt.
【Specific method】:
1, when buying Chinese cabbage, try to choose a relatively thin variety of cabbage, and also, pickle this northeast sauerkraut, green leaf part we do not use, otherwise pickled out will not show a golden color.
2, said the Cabbage and then talk about the utensils, all the things to be used such as cutting boards, knives, pots, bottles, etc., must be cleaned, absolutely can not have oil stains. If it is stained with oil, the sauerkraut will spoil. I use a good quality mineral water bottle, the bottle should also be cleaned, drained and set aside.
3: Cut the Chinese cabbage into thin strips, put it in a basin, add slightly more salt than the cold mix, stir well, let it marinate for about two hours, marinate the water. Some people will say, chinese cabbage is not washed? No need to wash, peel off the outer layers of leaves, as long as the cabbage inside, do not wash when pickling, and then wash when we eat. In fact, the part inside the cabbage is not dirty, and when we eat the cabbage, the part inside is rarely washed.
4, when the cabbage is pickled out of the water, the cabbage can be bent arbitrarily and will not break, we will stuff the cabbage shreds (do not squeeze out the water) into the mineral water bottle, up to 9 points full, do not leave some space out. The marinated cabbage juice can be poured into the bottle, or it can be used or not.
5, when stuffing cabbage, you can use chopsticks to plug while pressing, so that you can pack more, solid and more conducive to the fermentation later.
6, after packing, close the bottle cap, put the bottle in the place where the sun can not be directly exposed, let it ferment naturally for 30 days, 30 days after you can eat, of course, I said that the consumption is not directly eaten, but used for further cooking, stewed ribs or pork belly please feel free.
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1, pickled food, will produce a large amount of nitrite, nitrite content, after 30 days of pickling will be reduced to the minimum, so this sauerkraut must be pickled for 30 days and then eaten. Some people eat pickled food, as long as the pickling into the taste, at any time to eat, this is very unhealthy, must be corrected.
2, on the question of room temperature, as long as it will not freeze, the impact of room temperature is not large, so whether it is in the north with heating or the south without heating, as long as the cabbage in this bottle will not freeze into ice, rest assured that it can be fermented indoors. If the bottle is too full, you should be careful of bursting the bottle.
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