The pickling methods of sauerkraut are different, and the pickling time and methods of different ingredients are also different.
First, pickled cabbage
Pickled sauerkraut, as its name implies, is a dish soaked in acid. Pepper, beans, sword beans, garlic seeds, Chinese onion, lotus root, small bamboo shoots, lettuce and other vegetables are very suitable for soaking and pickling into sauerkraut.
Take 1 kg pepper as an example:
1. Prepare sour water. Add 5 slices of ginger, pepper 12, 2 teaspoons of salt, white vinegar 1 teaspoon and high-alcohol liquor 1 teaspoon into clean water, boil and let cool. The amount of acid water should be covered with ingredients.
2. Choose fresh pepper without insect eyes, wash it with clear water, cut off the stems, drain the water, and put it in a ventilated place to dry the water on the surface of the pepper.
3. Put the pepper into a clean, water-free and oil-free glass container or ceramic jar, pour acid water to drown the pepper, sprinkle a thin layer of salt on it, add several layers of fresh-keeping bag film, and cover it tightly. You can eat it in about half a month. If you add ingredients halfway, you need to add a proper amount of salt according to the amount of ingredients added.
If it is old sour water, the ingredients will sour faster. For example, beans are pickled in old acid water, which will be sour in 2 days at high temperature.
Second, anhydrous sauerkraut
Pickled sauerkraut pickled with vegetable leaves generally does not need to be added with acid water. They produce a small amount of water by salting, and then slowly ferment and turn sour. They often take longer than pickled sauerkraut to turn sour, generally at least 1 month, and the longer the time, the more mellow it is, but it should not be too long, preferably within one year.
Take vegetables as an example:
1. Remove the yellow leaves and rotten leaves from the whole green vegetable, wash it, and dry it in a ventilated place or in the sun until it becomes soft.
2. Rub the salt in the basin, because the vegetables are relatively large and the leaves and stems are relatively thick, so rub them repeatedly to make the salt fully and evenly dissolve into them.
3. Put it into a clean ceramic jar without oil and water, add a little white wine, put a little pepper and a little star anise in a layer of vegetables, and then seal it with water. Some places paste mud on the plastic film to prevent leakage, and then cover it. It is recommended not to use glass containers for vegetables and sauerkraut, because sauerkraut in ceramic jars has a stronger flavor. In this way, a month later, you can open the altar to eat.
Boiled fish with green vegetables and sauerkraut is a good flavor dish.
Third, others.
In addition, there is a kind of slightly sour pickled cabbage, which is characterized by slightly sour and crisp, between pickled cabbage and dried vegetables. It is very convenient to fry meat with Chili.
Such as white radish cherry sauerkraut:
1. It is pickled cabbage made of roots and leaves before the white radish grows up and its fingers are thick, and its leaves and stems are tender.
2. White radish with roots and leaves, remove the old leaves and rotten leaves, wash them, and dry them in a ventilated place.
2. Blanch quickly with boiling water, squeeze out the water, cut into pieces, add appropriate amount of salt, and wring out the water again.
3. Put it in a container without water and oil, seal it, and you can eat it in about half a month.
With the extension of curing time, the acidity of pickled cabbage is aggravated. Sauerkraut in water sours faster than sauerkraut without water, and old sour water sours faster than new sour water.
The key to making sauerkraut is: don't touch raw water when pickling, and control the amount of salt. Too much salt will affect the taste, and less salt will easily deteriorate. Pay attention to the curing time. Different ingredients have different degrees of acid maturity, and temperature is also an important factor affecting the degree of acid maturity.