In the north, there is a special cuisine, it is sauerkraut, every year in the winter, every household will have the custom of pickling sauerkraut, in fact, not only in the north, there are many people in the south who will pickle sauerkraut, but the taste of sauerkraut pickled out is much worse.
Sauerkraut is an indispensable food in winter, there is no one, as we all know, sauerkraut in our diet can be appetizers, meals, eat sauerkraut in moderation is very nutritious, sauerkraut retains the nutritional components of the original vegetables, rich in vitamin C, amino acid, dietary fiber and other nutrients, containing a large number of lactic acid bacteria, can promote the absorption of the human intestine.
Because some people do not know how to pickle sauerkraut correctly, resulting in the final pickled sauerkraut not only tasted wrong, the taste is not crisp, very unpleasant, and even some people pickled out of the sauerkraut is even spoiled, eating is very detrimental to health, but also easy to get sick.
In fact, sauerkraut is still the best pickled by themselves, but many friends will say that it is too troublesome to pickle sauerkraut, so today Xiaobian will be with friends who are ready to pickle sauerkraut, and friends who like to eat sauerkraut, share the method of simple pickling sauerkraut, and friends in need can learn about it. Marinate sauerkraut with tao rice water, use 1 dish 2 jars and 3 stones, it will become sour in 7 days, and the more you put it, the more sour the better.
【Pickled sauerkraut】
Ingredients: mustard greens or Chinese cabbage to taste, rice water, coarse salt, crock pot jar, large stone.
【Directions】
Step 1: The purchased cabbage, first break off the rotten leaves, put it in the sun for 2 days, dry the excess water, and make the cabbage look a little sloppy.
Step 2: After the cabbage is dried, then sprinkle coarse salt, a layer of cabbage salt, salt should not be too much, because we are not picking pickles, do not use too salty, rub well with soft force, so that the stems and leaves can be evenly smeared with salt.
Step 3: Prepare a clean crock pot jar jar, put the coarse salt cabbage into the jar one by one, note here: the jar can not be randomly selected, especially can not be pickled with metal utensils, because in the process of pickling sauerkraut, sauerkraut fermentation will produce acidic substances, and metal utensils will be corroded by acid and produce substances harmful to the human body.
Step 4: Then pour in the rice water, the water level is not more than the cabbage, then use a large clean stone to press the cabbage, then cover the lid, put the sauerkraut jar in a cool and ventilated place. The reason why taomi water is used instead of water is because there is still starch in taomi water, which can promote the fermentation of sauerkraut and make the sour taste of sauerkraut more sufficient.
Tips:
Do not open the lid often during the marinade, so that the lactic acid molecules produced will be lost, wait until 7 days later and then open the lid for the first time, this time it is already sour, you can fish out a sauerkraut, wash it and use it to make dishes.
When the fish meets the sauerkraut, it becomes the sauerkraut fish, and when the vermicelli touches the sauerkraut, it becomes the sauerkraut vermicelli soup, and I have to drool when I think about it.
However, eat sauerkraut should also pay attention to, after all, sauerkraut is not a fresh vegetable, therefore, sauerkraut can only be eaten occasionally, if long-term gluttony, it may cause physical discomfort, eat any food pay attention to the right amount, multi-faceted supplement nutrition, healthy diet can have a healthy body.
What do you like to cook with sauerkraut?