Process: pickling
Taste: sour taste
Time:
Heat: Lower heat.
Composition:
Cooking steps:
1. Cut the root of Chinese cabbage.
2. Bring all the leaves of Chinese cabbage, wash them, and shake off the water with your hands.
3. Each piece of cabbage is sliced with a knife.
4. Then fold several pieces together and cut them into filaments.
5. Put all the shredded Chinese cabbage into the basin, sprinkle with salt, and knead the shredded Chinese cabbage and salt into a ball by hand until the shredded Chinese cabbage becomes soft and wilting.
6. Put the softened shredded cabbage and drained water into an oil-free and water-free bottle, fill it, cover it, and put it in a cool place to avoid direct sunlight. /kloc-you can eat it after 0/5 ~ 20 days. If the room temperature is very hot, it can be placed at room temperature for 2~3 minutes and then put into the refrigerator for refrigeration and fermentation.
Cooking skills:
Cabbage shreds must be cut very finely. When pickling, take it out and eat it. There is no need to tear it up. Just chop a few bags of jiaozi.
Because cabbage is relatively clean, of course, if it is too sour, it can be washed twice with water. The sauerkraut soup in the bottle tastes good, too. You like sour food. You can pour it in when stewing, or you can use it to cook noodles. Chili oil is hot and sour noodles.
It doesn't matter whether the amount of salt is more or less, just grab one by hand.
After the cork is filled with pure water, because the shredded vegetables at the mouth of the bottle will soak in the soup, just cover it and open it when eating. However, it is difficult to take out pickled vegetables with pure water bottles. After curing, you can cut the bottle mouth with scissors and pour out the shredded vegetables.
If you don't like pure water bottles, you can use large glass bottles, because glass bottles are wide-mouthed. After fermented with shredded vegetables, the sauerkraut soup will come out of the lid, and the shredded vegetables on the upper layer will change color without touching water, but the taste will not change. You can eat it after washing. If you are afraid of running water, you can leave an inch at the mouth of the bottle after loading shredded vegetables, and press a small stone so that shredded vegetables will soak in the soup. There are several ways to use it. Choose according to your own preferences.
This pickling method of pickled cabbage does not need to drain water, and the shredded Chinese cabbage will drain water automatically after pickling.
Sauerkraut is sour all week, but according to experts' research, the concentration of nitrite in sauerkraut is the highest between 3- 15 days.