I have seen countless kinds of delicious pickled vegetables in various places for the pickling method of authentic northeast pickled vegetables. And there is a kind of food, which is found all over the country, but different regions have their own characteristics. Their names are sauerkraut. Now share the pickling method of authentic northeast sauerkraut.
Pickling method of authentic northeast sauerkraut 1 1: materials and treatment of northeast sauerkraut.
The materials needed for pickled sauerkraut in Northeast China are very simple, just prepare fresh cabbage and edible salt, and also prepare a clean pickling tank. After preparing the materials, remove the old gang from the outer layer of the cabbage, cut off the head of the cabbage, and then wash it with clear water to remove the water. If you want to pickle sauerkraut faster, you can also cut the cabbage from the middle.
2. Pickling of Northeast Chinese sauerkraut
Wash the pickle jar and dry it, then sprinkle some edible salt on the bottom of the jar and put the cabbage in it. Place the cabbage layer by layer, sprinkle salt on the top layer, and then press clean stones. Here, everyone should pay attention to the fact that when pickling northeast sauerkraut, don't put too much edible salt, otherwise it will make the pickled sauerkraut bitter.
3. Northeast sauerkraut rammed cylinder
It is very important to mash the northeast sauerkraut. The so-called pounding means turning the cabbage inside, pounding it once every three days, adding water to the pickle jar after four or five days, and then sealing the jar. In about a month, the sauerkraut soup inside can be fermented, and the sauerkraut in the northeast has been marinated and can be taken out at any time.
Winter is the time when Chinese cabbage is on the market in large quantities. At this time, it feels particularly good to make some sauerkraut, whether it is stewed or eaten directly. Sour and delicious, it can stimulate appetite and promote digestion, but what about sour cabbage in life? How to marinate is the best?
Pickling method of pickled cabbage
1: When pickling Chinese cabbage, fresh Chinese cabbage should be selected, the outer layer of old Chinese cabbage should be removed, and then it should be dried outdoors for about three days to evaporate some water.
2. Divide the dried cabbage into two parts in the middle, put water in the pot and heat it until it boils, then blanch the cabbage in boiling water. Scalding Chinese cabbage means scalding its roots and noodles with incense. Finally, after scalding the leaves, let them cool, and then put them directly into a container filled with hydrochloric acid vegetables for strong compaction.
3. The next day, put the clear water into the pickling container, so that the clear water does not pass the cabbage, and then seal it with plastic wrap. Put it in the environment of 5 to 10 degree and ferment naturally for about 20 days. The sauerkraut inside can be fermented, and you can smell the rich sour taste after opening it.
How to pickle sour cabbage?
1: If you want to make your sauerkraut delicious, it is very important to put it in a container. It is best to choose a large water tank or enamel basin, and never use a container containing metal components, otherwise the pickled sauerkraut will easily deteriorate and become more sour after pickling.
2. I just want to make sauerkraut delicious, and the curing temperature is also very important. Never pickle sauerkraut in high temperature environment, which will ferment too fast and easily spoil Chinese cabbage. If you slowly ferment at 5 to 10 degrees, you will slowly release acid, which will make sauerkraut taste particularly good.
3. In order to make sauerkraut taste good, it must be sealed during the pickling process, and the pickling time should not be less than 20 days. It's best to take out the cabbage after 30 days of pickling, which will be more sour and fragrant and taste particularly good.
Pickling method of authentic Northeast sauerkraut 2 Northeast sauerkraut
Materials and tools: two Chinese cabbages weighing about 2.5 kilograms, 50 grams of raw salt without iodine (containing iodized salt will make sauerkraut black), a large glass jar or pottery jar, and a stone of appropriate size.
How to do it: (in the step, some pictures are on the top and the text is on the bottom)
Fresh Chinese cabbage, if there is no soil and sand after removing the old leaves, does not need to be cleaned and goes directly to the next step. This method is called "raw pickling". Cabbage can't be sun-dried, but it can't be pickled.
Chinese cabbage is divided into two parts, then cut into four parts, and then cut into eight parts, that is to say, a Chinese cabbage is cut into eight parts vertically, mainly because our jar is relatively small, and it is convenient to put it in small pieces. If you use a vat, cabbage will do.
Sprinkle the salt evenly on the cabbage, and then put it in a clean (water-free, oil-free) basin. The salt will work slowly and the cabbage will become soft.
At this time, put the cabbage in the jar piece by piece, and put a stone on it that can fall into the jar. After pickling, the cabbage will become softer and smaller, and there will be more and more soup in the jar. The stone will fall into the jar, just enough to hold down the cabbage.
The indoor temperature is about 17 degrees. Two weeks later, the cabbage looks like this. Take out a piece and taste it. It tastes sour, fragrant and crisp. That's the taste.
In fact, lactic acid bacteria play a role in the fermentation of sauerkraut. Lactic acid bacteria widely exist in nature and are also found in Chinese cabbage. Without special treatment, sour cabbage can be fermented naturally. Theoretically, sauerkraut can be pickled all year round, but only winter vegetables are the best in this season. Northeasters say that it is for this reason that they buy cabbage by car after winter. If you can buy good quality cabbage, you can pickle it now.
Of course, if you don't want to do it yourself, you can still eat sauerkraut sparerib soup when you buy a pack of northeast sauerkraut. Let's read on.
There are many ways to eat sauerkraut in Northeast China. The most memorable ones are white meat with sauerkraut and jiaozi with sauerkraut, which look unpretentious but taste rare in the bones. Let's cook a pot of Chinese sauerkraut sparerib soup today. It tastes super good.
Chinese sauerkraut sparerib soup
Ingredients: northeast sauerkraut, ribs, cooking wine, onion, ginger, dried pepper, pepper, fragrant leaves, star anise and so on.
Wash the ribs, put them in cold water, add cooking wine, ginger slices and scallions, and take them out and wash them after cooking. Wash the ribs and put them in the pot again, add enough water, and add seasonings such as onion, ginger, dried pepper, pepper, fragrant leaves and star anise. The amount of various seasonings does not need to be much. If you like spicy food, the amount of pepper can be increased. After the fire boils, turn to low heat and stew for 2 hours.
When the soup is almost ready, we chop the pickled cabbage, and the pickled sauerkraut can be used directly without washing. The sour and sweet taste is very attractive, so pinch a piece and taste it, which is particularly crisp.
Finally, add the cut sauerkraut into the sparerib soup and cook it on low heat for 15 minutes. Sauerkraut itself is salty, but the amount of salt is not large. Remember to add some salt to the pot.
No extra seasoning is needed. The sour taste of fermented cabbage and the fat taste of bone soup are completely integrated. The sour taste is slightly spicy, appetizing and refreshing. Cooked for a long time, the ribs are separated from the flesh and blood, and everyone wants to eat them. Except ribs, other meats with bones and tendons can be paired with sauerkraut, which is super delicious.