Pickled sauerkraut can not be directly salted, keep in mind the 4 tips, sauerkraut sour crisp and refreshing, not moldy and not smelly
There are still a few days to enter the winter, many people have joined the "hoarding army" and began to buy vegetables for the winter, such as cabbage, radish, potatoes, sweet potatoes and so on. Last year, a northeastern lady bought 300 pounds of cabbage, which caused heated discussion among netizens, and I don't know how much I will buy this year.
Why do northeasterners buy so many cabbages? One is that the northeast climate is cold, cabbage is hardy and easy to preserve, and it is not worried about eating in winter; the second is for pickled sauerkraut, pickled sauerkraut will not be bad for 1 year, and it is very convenient to eat and take as you go. Northeast people love to eat sauerkraut, how to eat sauerkraut? Wrapped in sauerkraut dumplings, stewed sauerkraut fish, sauerkraut ribs, etc., sour and crisp, not to mention how delicious.
In addition to the northeast, in fact, the southerners also pickled sauerkraut, but the raw materials used are different, and the south is rich in mustard greens, so pickle sauerkraut with mustard greens.
No matter what dish is used, the method of pickling is the same, the difference in raw materials is only the difference in taste, the sauerkraut pickled by Chinese cabbage is more crisp to eat, and the sauerkraut pickled in mustard greens is more sour.
The method of pickling sauerkraut is simple, but many people only know how to add salt, so that the pickled sauerkraut is not delicious, the taste is not fragrant enough, and the storage time is not long, it is easy to grow mold and stink. Because as the sauerkraut is pickled and matured, the concentration of salt in the water is getting lower and lower, and it is impossible to sterilize and inhibit bacteria.
How should it be pickled? Mother pickled sauerkraut for 40 years, rich experience, after consulting her, I learned that in addition to salt, there are 2 things can not be less, sauerkraut can be sour and crisp, long put not bad.
Below I will share the correct way to pickle sauerkraut to everyone, friends who like to eat sauerkraut learn quickly, and pickle some by yourself.
【Pickled sauerkraut】
Prepare Chinese cabbage, salt, high grain wine, and fresh rice panning water.
【Directions】
1, like to eat mustard greens can also use mustard greens, I personally love to eat Chinese cabbage pickled sauerkraut. Whether it is Chinese cabbage or mustard greens, can not be directly salted, should first be placed in the sun for 1 to 2 days, sun-dried water, so that the taste is more crisp and refreshing.
2, prepare a pickled sauerkraut container, such as a clay pot, kimchi altar, etc., first use boiling water to blanch the container again, sterilize and disinfect, put it in a cool and ventilated place to dry the water, so that sauerkraut is easy to develop successfully, and it is not easy to grow mold. The container is not clean and can easily breed bacteria.
3: Pour some water into the pot, add an appropriate amount of salt, bring to a boil over high heat, put the Cabbage in half, put it in the pot and blanch the water for half a minute, drain the water after fishing out.
4, the drained water cabbage surface evenly smeared with table salt, the proportion of salt is 3 to 5%, according to personal taste adjustment. Less salt can not inhibit the bacteria, put more will inhibit the lactic acid bacteria, be sure to keep in mind this ratio.
5: Put the salted cabbage into the container and pour enough rice water to make it past the cabbage.
6, pour a large spoonful of high grain wine, and finally find a large stone to wash and dry, press on the cabbage, cover the lid and put it in a cool and ventilated place to marinate for a month, and the sauerkraut will be pickled. The stone must not be too light, otherwise pressing will have no effect. It cannot be pickled with excess water, is not crispy or flavorful, and is easy to spoil. High grain wine can increase flavor and inhibit bacteria, making sauerkraut taste better.
【Tips for pickling sauerkraut】
Pickling sauerkraut seems simple, if these points are not done well, it will be wasted.
(1) Cabbage should be dried and blanched.
(2) The container should be disinfected and dried.
(3) Table salt can not be more, can not be less, keep in mind a proportion.
(4) Use rice water and add high grain wine.
Pickles with salt will produce a higher nitrite in the previous week, so they cannot be eaten for 7 days. In order to make the taste sour and crisp, it is necessary to marinate for at least 20 days, and the longer it is pickled, the better the taste.
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