165438+ October is a good time to pickle sauerkraut. When I was young, I was in the countryside. At this time, every household will start pickling sauerkraut, and every household can see sauerkraut that is pressed by stones or bricks in the corner. However, sauerkraut in different places has different practices and tastes. In the north, pickled cabbage pickled with Chinese cabbage is more common, with white and tender color, crisp taste and sour taste; In the south, sauerkraut is mostly pickled with mustard, which is used to stir-fry meat, make sour soup and pickle fish. It is really better than meat.

Today, I'm going to introduce two methods of pickling sauerkraut in the north and south, one is mustard version, and the other is Chinese cabbage version. You can choose according to your own preferences.

Sauerkraut (mustard edition)

Mustard and sauerkraut are used to stir-fry meat, pork belly with fat intestines and fish with Chinese sauerkraut. The following items are super delicious. When I was a child, I didn't like eating fish very much. Every time I cook fish with pickled vegetables, I only eat pickled vegetables inside.

(shared from the bean fruit food certification Daren Zaima private cuisine)

Prepare ingredients

3 pieces of mustard, appropriate amount of ginger and garlic, appropriate amount of millet pepper and 58g of salt.

Detailed practice

1, wash the mustard, be careful not to use too much force, just rinse it a little, and don't break the mustard. Then hang it to dry. It is better to have the sun, so that the mustard can be dried. Without sunshine, water will dry and become turbid in the shade. Don't stick water. It takes about 3 days to be competent.

2. At the same time, dry the ginger, garlic and millet pepper outside to dry the water, and don't run water.

3. Prepare an empty bottle to wash, don't run water, add dried ginger, garlic and millet pepper, pour half a bottle of cold boiled water and two-thirds of salt.

4. Add the dried mustard, pour in the remaining one third of the salt and seal it with plastic wrap.

The mustard here is directly put in, and there is another saying that mustard should be scalded with boiling water, or put in a jar and poured with boiling water of about 80 degrees.

Hakka watercress is to put air-dried mustard directly into a container without adding water or oil; Then boil the water. After the water is boiled, it cools slightly, about 80 degrees. Pour 80-degree water directly into the pickle jar filled with mustard. Water must submerge mustard and cover it.

5. It's best to press the mustard with a stone or something. Don't let it float. I use two disposable chopsticks.

A week later, it was delicious, crisp and fragrant.