I remember there were two ways to watch my mother pickle sauerkraut when I was a child. One way is to wash and dry the vegetables, blanch them with boiling water, then put them in a big bucket, and then pour the boiling water in for a few days, which is faster. But the pickled sauerkraut made in this way is easy to deteriorate and difficult to preserve after soaking for a long time!

The other is what I am doing now. As far as I can remember, as soon as the cabbage is harvested, my mother will wash the vegetables by the river in the village, then dry them for a day or two, then chop them up and put them in a big pot. Then my mother will put on water shoes and step on it. After stepping on a lot of water, she will put the vegetables in the pickle jar, cover it and pour some water beside the jar. When I was a child, I thought the process of making sauerkraut was particularly fun!

As long as it is not stained with oil, sauerkraut will not go bad all the time and will become more and more sour. Fried pig intestines as soon as they are marinated, very delicious, and the taste in memory! Stir-fry with lard if there is no pork intestines!

In fact, cooking or cooking all kinds of dishes, every household has its own way, has a fixed taste, some are the same, some are different. I said, this exercise is just to watch my mother do it since she was a child, just for the record!

This amount of salt is only a little salty after pickling, not too salty!

Materials?

Mustard quantity

Proper amount of taro seedlings

Proper amount of salt

Pickled sauerkraut and taro seedling acid (simple and quick)?

Buy mustard and wash it!

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Then do it!

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In this way, I started drying in the evening and stayed in the sun until the next night. I can hang it for another day, and the water must be dry!

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Chop up the vegetables and sprinkle with a little salt. I have many vegetables and a little salt. Mix the spoon and let it stand for 30 minutes before kneading. After rubbing, it tastes a little salty!

The point is, too salty will affect fermentation, not sour!

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Then rub it like this, probably like kneading noodles, and rub out a lot of vegetable juice!

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Squeeze the kneaded food, put it in a bottle, slightly compact it, cover it, put it in a cool and dry place, and wait for a month to eat!

Sauerkraut will have a lot of water in the previous week, so it should be placed in an easy-to-clean place!

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This is pickled 15 days of sauerkraut!

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Pickled sauerkraut for a month is too sour!

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Cantonese cuisine, also known as white taro sprout and white taro seedling, is used to stew ducks in our family!

The difference between Guang Cai and ordinary taro seedlings is that Guang Cai can be eaten directly as a dish, while ordinary taro seedlings can only be eaten after processing, otherwise the mouth will itch!

Both kinds of taro seedlings can be soaked in acid!

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Roots and leaves of taro seedlings are removed, washed and dried for two days!

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Cut taro seedlings into small pieces and sprinkle a little salt! Rub hard! Wear gloves!

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Wipe like this!

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Squeeze water, bottle, press, fill and seal! You can eat it in a month!

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This is taro acid that has been marinated for 15 days!

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After a month, you can eat taro sour. Stir-fry taro in acid: After the pan is dry, add oil and stir-fry pork for three minutes. After adding garlic, ginger and pepper, stir-fry the taro for a few minutes and add a little water. Stir-fry until the water is dry, add appropriate amount of salt, soy sauce, oyster sauce and chicken essence and stir-fry for one minute. Sour, cooking artifact!

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skill

This method can pickle sour beans and Chinese cabbage!

I will wash this sauerkraut twice before eating!

The peak of nitrite in pickled Chinese sauerkraut is from the 7th day to the 5th day/kloc-0, and then it will gradually decrease. So don't eat pickled products in a hurry, it's best to eat them after one month!

This kind of pickled cabbage can be preserved for a long time, with crisp taste, and then it becomes more and more sour. As long as it doesn't touch oil, it can be kept for half a year.

Don't put too much salt in pickles, just a little! If your pickled sauerkraut is not sour, it is too much salt!

This has no technical content!

Remember not to touch raw aquatic oil, remember to eat less salt, and the dishes must be dry before cooking!

If it is moldy, it is oil and water!