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How to pickle sauerkraut is the best.
First of all, there are two kinds of sauerkraut in Northeast China, one is pickled with Chinese cabbage, and the other is pickled with kohlrabi (Chinese cabbage).

Next, let me talk about how we northeast people pickle sauerkraut!

1, our pickles are basically preserved before and after the first frost. At this time, pickling is to store vegetables for winter, and secondly, the weather is cold and vegetables are not easy to deteriorate.

Before curing, Chinese cabbage will be dried in the sun for two days to remove water. On the day of pickling, cut the Chinese cabbage in half, wash it with cold water and put it directly into the vat of pickled vegetables.

There is no small jar in northeast kimchi, which is basically 1 m 2 high and 1 m 2 wide. Because the jar is big, Chinese cabbage doesn't need to be shredded, but it can be put in by cutting it in half. Generally, 2 kg or 3 kg of salt is put in such a big jar. Put more when the cylinder is large, and less when the cylinder is small. The water tank must be kept in a cool place.

2. Add well water directly after adding salt. The top of the dish will be covered with a cover and pressed with a big stone to prevent the dish from floating (a kind of white foam). In short, it will be blocked.

In order to make sauerkraut white and crisp, some people will add a bottle of beer. Of course, this can be omitted.

3, the next step is to wait, be sure to wait until "one month" to eat.

20 days before pickled cabbage, the content of nitrite is very high, which is easy to make people poisoned. After 20 days, the content of nitrite will become very low, but it is not safe. The safest thing is to wait a month before eating! ! !

4, pickled kohlrabi, the northeast people used to wash kohlrabi, cut into silk and marinate, but some people cut kohlrabi in half and marinate it directly in the tank, but rarely.

Kohlrabi and Chinese cabbage pickled sauerkraut taste different, kohlrabi will be more sour.

5. If you want to pickle quickly, you can shred kohlrabi and Chinese cabbage, and then pickle.

Like a small jar for pickles now, or a small jar or bottle. You can't pickle several dishes at a time, so it's better to cut them into shreds and then pickle them, which is both quick and space-saving.

6. As for the amount of salt, just put a few spoonfuls. Think about it. Only 2 kg or 3 kg of salt is put in the pickle jar in Northeast China 1㎡. How much salt can this small jar hold?

The key point is to remember to wash the vegetables, marinate them in cold water, seal them, and put them in a cool place. You can eat them in a month!

In addition, if both Chinese cabbage and kohlrabi are pickled, remember to pickle them separately. These two dishes taste different. If pickled together, it will affect the taste when eaten.