Grandma pickled sauerkraut with more than 40 years of indigenous methods, which is sour and crisp, neither rotten nor rotten, and the method is super simple. My family's sauerkraut is usually pickled by grandma, because grandma's pickled sauerkraut is crisp and delicious. Sauerkraut has always been grandma's specialty. Practice makes perfect, so sauerkraut is really a piece of cake for grandma. Let me share with you the simplest pickling method of sauerkraut. First, prepare a Chinese cabbage, and remove the cabbage outside, just to see that the cabbage inside is clean and not wilting. Ensure that there are no rotten leaves on the processed cabbage, otherwise the pickled sauerkraut will be completely destroyed during the pickling process. Then cut off the roots of the cabbage, peel off the leaves one by one and pile them together, and start to shred the cabbage. The thickness of shredded cabbage should also be mastered. The thickness of Chinese cabbage slices is about 3-5 mm, and the leaves of Chinese cabbage are cut about 2 mm wider than those of Chinese cabbage slices, so it seems that Chinese cabbage shreds are very thick and will become very thin after pickling.
Cut all the cabbages and put them in a bigger pot. Then sprinkle the right amount of refined salt into it. Remember to sprinkle refined salt, not coarse salt or big salt. Put100g refined salt into about100g Chinese cabbage, and make it according to this ratio. Finally, stir evenly and marinate for 10 minute. 10 minutes later, stir evenly again and marinate for about 20 minutes. It will be cured in 20 minutes.
Next, prepare a container for pickling sauerkraut. I use clean mineral water bottles. Fill the bottle with pickled sauerkraut and tighten the lid. The temperature of pickled Chinese sauerkraut should be between 5- 15 degrees. The temperature is too high and perishable. If it is too low, it is not easy to ferment. Marinate for about 20 days and you can eat. Pour out or cut the mineral water bottle when eating. A bottle is just enough for a meal, and it is not wasted at all. It's very convenient and quick, and it's faster to marinate in a small bottle.
When pickling sauerkraut, it is recommended to buy cabbage with many yellow leaves instead of cabbage with all green leaves. The color of sauerkraut pickled with green leaves is black, while that pickled with yellow leaves is golden.
Grandma has pickled sauerkraut for more than 40 years in an indigenous way, which is sour and crisp, neither rotten nor rotten. The method is super simple. Is this how everyone pickled sauerkraut? Pickled sauerkraut in this way tastes crisp and the method is simple. Do not use fruit juice or oil, simply marinate in a pot at home and marinate in a mineral water bottle for about 20 days. As long as we master the temperature and proportion, we can ensure that everyone can pickle good and crisp sauerkraut.