How to make sauerkraut in rural areas?

Winter storage means that farmers store all the autumn harvest and enjoy it slowly. Of course, winter storage is not just a general storage method, such as pickled sauerkraut, pickles, dried bacon and so on in winter. Today, I will share with you the traditional pickling method of pickled cabbage in rural areas to ensure that the pickled sauerkraut tastes pure and unique.

Pickled sauerkraut is also called pickled sauerkraut in some places, especially in the north. There is a set of pickled sauerkraut. Good sauerkraut is not only sour, but also crisp and delicious, and it will "scratch" when chewed. From the appearance, the leaves are light brown and translucent to light. This kind of sauerkraut is essential for stewing meat and cooking fish. So how can pickled sauerkraut be crisp and delicious, pure in taste and preserved for a longer time? Let's be specific.

There are two points to pay attention to when pickling sauerkraut. The first is that the temperature can't be high. If the temperature is too high, sauerkraut will rot easily. Under normal circumstances, the temperature is 10℃. Of course, the lower the temperature, the slower the pickling speed will be. In addition, don't touch oil during pickling, especially if there is oil in the pickled sauerkraut container, the pickled sauerkraut is easy to rot, even if it doesn't rot, it tastes bad. In fact, this is very important for the pickling of any kind of kimchi.

Before pickling sauerkraut, cut a whole Chinese cabbage in half, so that the pickling effect is better and the pickling speed is faster, and the cut Chinese cabbage should be cleaned. The next step is very important. Put the washed cabbage directly into boiling water (remember, the water should be boiled slightly, otherwise it will affect the effect of pickled cabbage), scald it with boiling water, and take it out after the leaves of the cabbage become soft and the color changes slightly. Put sauerkraut directly into cold water and let it soak in cold water. This technology can ensure that sauerkraut will not rot in the pickling process, and it is also a guarantee that sauerkraut tastes crisp.

Many people think that since it is kimchi, salt must be added. In fact, it will be better to pickle sauerkraut without adding salt. The scalded sauerkraut can be put into the pickling tank. There is one detail that everyone should pay attention to when entering the tank. Many experienced people will put two raw cabbages at the bottom of the jar. Why is this? The main reason is that the fermentation process of sauerkraut is a top-down fermentation process. If it is pickled too much and you don't eat fast enough, the sauerkraut near the bottom of the tank has been pickled. Putting a few raw cabbages is to slow down the pickling speed of the bottom cabbage and ensure that the pickled cabbage will not rot because of the long pickling time. Pickled sauerkraut can be preserved without salt, but we can put some seasonings (such as aniseed, pepper, etc. ), so that pickled sauerkraut has a unique flavor.

In addition, one thing to pay attention to when putting sauerkraut is that when Chinese cabbage is put into the tank, it should be pressed tightly. The more solid it is, the better the pickling effect of sauerkraut will be. The placed plates are also compacted with clean weights. Two days later, add some boiling water to the water tank. Put the sauerkraut jar in a room with moderate temperature and not too cold, and you can eat it in 30-40 days. If the weather is too hot, I'm afraid the pickled sauerkraut will burn. Put the pickled sauerkraut in the refrigerator for freezing. It will still be brittle when you take it out.

In fact, there are many ways to pickle vegetables, so are pickled sauerkraut, and there are great differences between north and south. My method is rougher, but the taste will never lose. Do you like sauerkraut? If you can't do it, learn quickly.