How to pickle sauerkraut? What vegetables are better preserved?

In the late autumn in Northeast China, many people began to pick cabbage and sauerkraut, but this is a compulsory course for the older generation every year. In our generation, it is generally preserved by parents from their parents' homes. In recent years, parents are getting older, and most people choose to buy them. But in order to ensure a lot of color and taste, preservatives will be put outside, so it is better to eat pure sauerkraut.

However, the traditional method of pickling sauerkraut generally requires a large container. Although the house is getting bigger and bigger now, the shady refrigerator for storing winter vegetables is getting smaller and smaller, and there is really no room to pickle a large jar of sauerkraut. Moreover, the traditional sauerkraut is made of whole or all two halves of Chinese cabbage, and you can't eat one and a half Chinese cabbage at a time. However, the taste of sauerkraut will not change after the pickled cabbage soup is soaked for 2 days, but the color will gradually change from beautiful goose yellow to grayish white, which does not look appetizing.

I learned a quick, simple and space-saving pickling method from my mother-in-law. You can marinate a few bottles at a time, then marinate a few bottles every ten or eight days, and eat the first batch and the second batch. After eating the first batch, you can pickle the third batch, and so on. You can eat sauerkraut all winter, only a few bottles don't take up space like big containers. This method of pickling pickled cabbage is very simple, and anyone can learn it. Unlike traditional pickled cabbage, it often takes more than a month to pickle from the inside out, and it turns sour in just one week. However, in order to prevent the harm of nitrite, it is better to eat it in 15~20 days. "

material

condiments

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1 Chinese cabbage

condiments

salt

1

Practice of Quick Pickling Pickled Sauerkraut

1.

Cut the roots of Chinese cabbage.

2.

All the leaves of Chinese cabbage are taken down and washed, and the water on the leaves is shaken off by hand.

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3.

Each piece of cabbage is sliced with a knife.

4.

Then several pieces are stacked together and cut into filaments.

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5.

Put all shredded Chinese cabbage into the pot, sprinkle with salt, and knead the shredded Chinese cabbage and salt by hand until the shredded Chinese cabbage becomes soft and wilting.

6.

Put the softened shredded cabbage and drained water into an oil-free and water-free bottle, cover it and put it in a cool place to avoid direct sunlight. /kloc-you can eat it after 0/5 ~ 20 days. If the room temperature is very hot, it can be placed at room temperature for 2~3 minutes and then put into the refrigerator for refrigeration and fermentation.

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Quick-curing pickled Chinese sauerkraut finished product map

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Cooking tips

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2, because the cabbage is relatively clean, of course, if it is too sour, you can wash it twice with water. The sauerkraut soup in the bottle tastes good and likes to eat sour. When stewing, you can pour in some delicious dishes or use them to cook noodles. Putting Chili oil is hot and sour noodles;

3, the amount of salt is no problem, just grab one by hand;

4. After the bottle stopper is filled with pure water, because the shredded vegetables at the bottle mouth will be soaked in the soup, it is only necessary to cover the lid and open it when eating, but it is not easy to take out the pickled cabbage bottled with pure water. After curing, cut the bottle with scissors and pour out the shredded vegetables.

If you don't like to use pure water bottles, you can use large glass bottles, because glass bottles are wide-mouthed. After fermented with shredded vegetables, the sauerkraut soup will come out of the lid, and the shredded vegetables on the upper layer will not change color with water, but the taste will not change. You can eat it after washing. If you are afraid of running water, you can leave an inch at the mouth of the bottle after loading shredded vegetables, and press a small stone so that shredded vegetables will soak in the soup. Several methods can be used, choose according to your own preferences;

6. The pickling method of pickled cabbage does not need to drain water, and the shredded Chinese cabbage will drain water automatically after pickling;

7. Sauerkraut is sour in a week, but according to experts, the concentration of nitrite in sauerkraut is the highest between 3- 15 days, and then it is gone, which is said to be 20 days. I am also confused by experts.