condiments
1
Take off the yellow leaves outside the Chinese cabbage and cut off the protruding roots at the bottom. In addition, brush the cylinder clean.
2
Sprinkle a few handfuls of coarse salt on the bottom of the jar (coarse salt must be used, which is available in the market), and then scald the Chinese cabbage in the pot-put the roots first, then put down the whole tree, turn it over and take it out. At this time, the leaves of Chinese cabbage are a little soft and slightly discolored. Leave the scalded Chinese cabbage to dry for an hour or two and let it cool.
three
Put the Chinese cabbage in the jar, turn it layer by layer, put some salt on the Chinese cabbage layer by layer, and leave no gap between the vegetables.
four
Put the Chinese cabbage in the jar, turn it layer by layer, put some salt on the Chinese cabbage layer by layer, and leave no gap between the vegetables.
five
Press a big stone on the top cabbage and compact it.
six
After three or four days, pour water into the jar until the water overflows the cabbage, and then cover the jar with a breathable lid. Pickled sauerkraut will be cured in a month. The leaves of Chinese cabbage are yellow and sour and can be eaten. Take whatever you eat.
1. Don't scald the cabbage too much, it will rot easily;
2. There must be no oil in the whole process, no oil in the container and no oil in the tool. If pickled cabbage is stained with oil, it will also rot the jar;
3. There are always broken and unhealthy cabbages in the bought cabbages. Don't throw it away when peeling. Blanch it with boiling water, dry it with cold water, and seal it, so as to make the best use of it and not waste it!
4. Two or three days after the cabbage is put in the jar, open the jar to see how much water the cabbage has put in. If there is less water in the tank, add cold water (it is best to use tap water for the rest of the scalded dishes at that time). In a few days, the cabbage will slowly enter the water with the penetration of salt. If there is more water in the tank, scoop it out in a clean, oil-free cup. In short, don't expose the top plate to water, it will be moldy;
5. Vegetable-salt ratio: 100 kg of vegetables is about 400 grams of crude salt (Dalian is called second crop salt);
6. Put less salt in the lower layer, and the more salt you put up, because the lower layer is the last to eat and the curing time is the longest. If there is more salt, the last dish will be salty;
7. Temperature is very important. Can accumulate outdoor temperature 10- 15 degrees. The sauerkraut jar is best placed at about 5- 10 degrees. If the temperature is too high, it will rot easily, and if the temperature is low, you don't like acid.
8. It takes more than a month for Chinese cabbage to be put into the jar and eaten out. Pickled sauerkraut within one month cannot be eaten and is toxic;
9. The quality of raw materials affects the taste of finished products. Only delicious Chinese cabbage can pickle delicious sauerkraut.