The northeast lady taught me to pickle sauerkraut, master 3 details, 1 month of pickling can be put for 1 year, sour and crisp
My neighbor is a northeastern bride, it is almost winter, these days she continues to buy back dozens of pounds of cabbage from the market, I asked to know, the original bride is ready to pickle sauerkraut.
In the hearts of northeastern people, sauerkraut is indispensable for wintering, and no fish, no meat, nor no sauerkraut. Especially the elderly, who have eaten sauerkraut for decades, simply can't bear the taste. Sauerkraut is sour and crispy to eat, and can be made into sauerkraut fish, or chopped up sauerkraut dumplings, which is called a fragrant.
Sauerkraut "sour", can be raw and appetizing, many people love to eat, usually want to eat is to go to the supermarket to buy a bag, now cabbage is very cheap, it is better to learn to pickle some, put 1 year will not be bad, especially delicious.
How do you pickle sauerkraut? The method is very simple, all you need is cabbage or mustard greens and table salt. Northerners use cabbage for pickled sauerkraut, southerners use mustard greens, although the taste and taste are slightly different, but the methods are similar.
These days I followed the Northeast Lady to learn pickled sauerkraut, found that it is not as simple as directly salting the cabbage, want sauerkraut to be delicious is not easy to break, pay attention to 3 small details. Let me share the method with you, I want to pickle sauerkraut quickly learn it.
【Pickled Northeast sauerkraut】
Prepare fresh cabbage, salt, and white wine.
【Directions】
1, the current Cabbage is very cheap, a piece of more than 1 pound, if the first time pickled, you can buy one to do experiments, master the method and then make a large batch. After buying the cabbage back, first put it in a sunny place to dry, so that the cabbage loses some moisture and becomes a little dirty and then pickled, so that the taste of sauerkraut is more crisp.
2, dry for 1 to 3 days, peel off the surface of the old leaves, with a knife vertical cut into two or four halves, rinse with water and drain the water.
3, use a knife to cut the cabbage into shredded cabbage, 5 mm wide can be, too wide if there is no taste. Add an appropriate amount of salt to the cabbage shreds, use the salt ratio to master well, put 20 grams of salt in a pound of cabbage, mix the cabbage shreds and salt evenly by hand, and marinate for 4 hours.
4. When the water in the cabbage is killed, gently squeeze the water dry with your hands. Prepare some glass bottles with lids, blanch them with boiling water, sterilize and drain.
5, squeeze the dried water of the cabbage into the glass bottle, do not fill too full, press by hand to pack tightly, and then add a spoonful of high liquor, cover the lid and put it in a cool and ventilated place to marinate for 1 month, the sauerkraut will be pickled.
6, pickled shredded sauerkraut, rinse with water before eating, you can stir-fry, make soup or make stuffing, if not washed, it will be very salty.
Pickled sauerkraut made with this method has a crisp and refreshing taste, and the taste is sour, so it is delicious to do. Stop buying bagged sauerkraut, learn to pickle it yourself, delicious and affordable, and not bad for a long time.
This method is suitable for pickling with fewer cabbages, if you want to pickle more, you need to apply salt to the cabbage and put it into a clay pot to marinate.
【Tips for pickling sauerkraut】
Whether it is cabbage or mustard greens, there are 3 details to pay attention to:
First, put it in the sun for a few days and let the water of the cabbage dry. If there is too much water, it is not easy to marinate successfully, and it is easy to break.
Second, use salt to kill water, salt can make cabbage quickly lose water, so that the taste of sauerkraut will be crisp, and not easy to break.
Third, add some high liquor, can increase the aroma and antiseptic, but also accelerate the fermentation, to prevent sauerkraut from deteriorating.
The temperature of pickled sauerkraut is also very critical, try to control at 5 ~ 15 ° C, low temperature fermentation time is long, high temperature sauerkraut will rot, but the pickling time can not be less than a month, because the pickling time is too short, then the nitrite content is very high, which is not conducive to health.
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