How to soak Chinese sauerkraut

Preparation of ingredients: 2 kg of fresh mustard, 200 g of refined salt, clean and oil-free sealed cans. (Let's stop here. Pickled sauerkraut with mustard greens should choose vegetables with particularly wide leaves and older leaves, so that pickled sauerkraut is more yellow and crisp to eat. )

Step method of pickled cabbage

1: Wash the picked mustard tuber with clear water, and never stick oil. After washing, put it in the vegetable basket to control the moisture.

2: Cook a pot of boiling water in a clean and oil-free pot, and then use it when the temperature of boiling water is cold and your hands feel less hot. (The water temperature is about 45 degrees)

3. Put the washed mustard into a sealed glass jar, pour in 200 grams of refined salt, and then pour in boiling water with a water temperature of 45 degrees until the mustard doesn't pass. Boiled mustard must not pass over the surface of mustard, otherwise sauerkraut will be moldy and rotten. Finally, cover the sealed jar and put it in a cool, ventilated and dry place for five days before eating.

The above steps are detailed methods for making kimchi. The kimchi made by this method is super delicious whether it is used to make pickled fish, stir-fry meat or eat directly!

Fried pork slices with Chinese sauerkraut

1: Take the sauerkraut out of the sealed jar, clean it, cut it with a knife, and put it on a plate for later use.

2: Heat the oil in the pot. After the oil is hot, first pour in the sliced meat and stir fry until the color of the sliced meat turns white. Before frying the meat slices in the pan, put a proper amount of corn starch in the meat slices, mix well with a little salt, and then pour into the pan to fry, so that the fried lean meat tastes better, refreshing and tender. )

3. Stir-fry the lean meat until it is half cooked, then pour in the cut sauerkraut, stir-fry for half a minute on high fire, add a teaspoon of soy sauce and a teaspoon of chicken essence to taste, and stir well before serving. You don't need to put salt after the sauerkraut is fried, because the salt has been put when the hydrochloric acid dish is cooked, and the sauerkraut itself contains salty taste. Put a little soy sauce instead of salty taste when frying sauerkraut. )