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Hello, I'm Chef Lei. I insist on cooking by myself every day and make the most appetizing home-cooked food with the simplest ingredients. Welcome to visit!
I remember when I was a child in the countryside, every family would pickle pickles every autumn, for example, pickled radish, pickled cabbage, pickled mustard tuber and so on. At that time, in the countryside, in addition to the cabbage and radish planted at home in winter, children who grew up in the countryside after 1980 should have a deep understanding. Nowadays, in this era of rich material life, even if people return to the countryside, they don't pickle pickles very much. At best, they just pickled some to taste the freshness and ease their thirst. People living in big cities should be less likely to pickle these things. If you want to eat, go to the vegetable market and buy one. Simple and convenient.
I often see local old aunts selling bottles of pickles. The kitchen often wonders whether an old aunt who sells all pickles will be willing to spend a few dollars on a bottle of drinks. The answer is unknown. The chef won't buy it anyway. In order to satisfy his desire, the chef and his mother learned a very simple method of sauerkraut. The practice handed down from the older generation can be understood at first glance, and once learned, it will not fail. In autumn, I pickled an altar of cabbage. My family said it was delicious, and then I pickled another altar. Anyway, it won't go bad for a year, so don't worry, you can eat slowly. Try your favorite friends, too.
Pickled cabbage
Ingredients: cabbage, salt
1, a piece of 5 1 kg cabbage, bought this bundle of 7 yuan, can eat for several months after pickling, which is much more cost-effective than buying it outside. Soak yourself clean.
2, first put the cabbage in the sun to dry the water on the surface, as shown in the figure, a little faded. Don't dry it for too long, add two spoonfuls of salt and rub it hard to get the excess water out.
3, reoccupy water, while rubbing and washing, repeatedly rinse clean, subject to no color in the water. Marinate with salt for one night. Less salt will make the pickled taste more sour. Too much salt makes it salty. If it's salty, just soak it in water. It doesn't matter if you put more or less salt.
4. Marinate the cabbage for one night, and then put it in the sun to dry the water on the surface again.
5. Find a clean glass bottle, make sure it is water-free and oil-free, and seal the cabbage for 20 days before eating. Used for scrambled eggs, shredded pork and shredded Chinese cabbage noodles. Super delicious. Homemade, clean and additive-free, it is safe to eat.
The secret of the kitchen
1, summary steps: one drying, two rubbing, three washing, four salts and five drying six salts, which is very simple.
Finally, the tools for pickling cabbage must be clean and sealed.
3, sauerkraut must be eaten after 20 days, because pickled food contains nitrite, and nitrite will disappear after 20 days of pickling.
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