Grandma's sauerkraut tastes terrible. Tell me about it.

People in Miao village in Dong township love sour food. All kinds of pickled vegetables, sour soup, sour fish and sour rice cakes, except spicy ones, can be said to be sour and unhappy.

There are many kinds of pickled cabbage, such as radish leaves, big green vegetables and a special home-cooked dish. Because it is convenient, villagers can cook it! Sour and delicious cabbage is an artifact. Grandma's sour cabbage is so delicious that she can eat several bowls of rice at a time.

Sometimes when people are in a foreign land, they especially miss the food and rice in their hometown. Although it is not an elegant food, the taste of their hometown is precious in the hearts of wanderers.

Young people can learn many traditional crafts. The so-called inheritance can start with the simple food of the people in their hometown!

Let's share my method of making sour cabbage. Every family has different cooking habits. I dare not say that it is 100% original. The taste is almost reversed after improvement.

1/ Prepare Chinese cabbage

Choose Chinese cabbage, cut off the roots, tear off the rotten leaves on the outer layer and wash them clean.

2/ Cleaning and selecting parts

Pull the cabbage piece by piece, or cut it into strips with a knife according to your habits.

3/ boiled water

Boil a pot of boiling water and put the cabbage into the water one by one. Come on, don't take too long, or you'll get soaked in the future.

4/ Laying layer by layer

After blanching, the dishes are slightly cold and spread out layer by layer. You can use a big bowl or a crock. I use a rice cooker liner.

5/ rice soup

Prepare rice washing water, put the rice in a basin and rub it with water until someone turns milky white.

6/ Filter rice washing water

Filter out the rice washing water separately and put it in a bowl for later use.

7/ Wash washed rice into cabbage.

Sprinkle the rice washing water evenly on the cabbage. This process is the most interesting and really fun.

8/ Soak completely.

It is estimated that it is enough to soak cabbage with white washed rice, and it is easy to pickle more.

9/ Cover with plastic film

If it is insulated and sealed, you can add a layer of plastic wrap first.

10/ put in a heat preservation barrel

If possible, put the finished cabbage jar in a slightly warmer place. In the country, it is placed on the stove or beside a pot with temperature. My method is to put it in a thermos bucket for grabbing cakes, which is just right.

It's that simple. You can eat fresh sour cabbage in a few days!

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