Sauerkraut is a kind of pickle. Mainly made of green vegetables or cabbage, sauerkraut is made in different ways. The vegetables used to make sauerkraut in the north and the south are not the same. Northerners generally only use Chinese cabbage, while southerners use mustard and potherb more. In fact, all the dishes suitable for pickles can be used to make sauerkraut.

Sour can be said to be an appetizer, a meal, and can also be used as a seasoning to make dishes. In life, there are too many dishes that we can cook with sauerkraut as seasoning, such as pickled fish, pickled jiaozi, pickled buns, pickled vermicelli, fried shredded pork with sauerkraut, etc. After adding sauerkraut, it is appetizing and super delicious.

In fact, pickled sauerkraut will be more crisp and sour if you master the "three steps", and it will last longer. It is not bad to put it in 1 year, you know? Today, we will share some tips on pickling sauerkraut, which is easy for beginners to learn.

The first is drying in the sun. Before making sauerkraut, remove the yellow leaves and rotten leaves, cut off the roots and clean them. Then put the vegetables in the sun for 3-5 days to dry them, so that the pickled sauerkraut will be crisp and the pickled sauerkraut will not rot easily. After the vegetables are dried in the sun, they are blanched in hot water of 60-70 degrees for 5 minutes, and then they are taken out to dry and salted, which is easy to store.

The second is to use water. The water for pickling sauerkraut is also very important. Taomi water is the best, because Taomi water can promote the fermentation of sauerkraut. You can also use pure water, boil it and cool it before pickling. Don't use tap water, because tap water contains impurities, which will have an impact on the pickling effect.

Thirdly, add high-alcohol liquor, which has the function of sterilization and disinfection, and the pickled cabbage pickled with liquor is more crispy. Then, it must be sealed. Whether it is boiled and cooled with rice washing water or purified water, it must be sealed and airtight. It should not be placed in the sun, and it should be placed in a dark environment, so that pickled sauerkraut is not easy to rot and can be stored for a long time.

In short, although pickled sauerkraut is delicious, it is advisable to eat less pickled food, which will affect your health for a long time. Because the pickled food will produce a lot of nitrite during the pickling process, nitrite is carcinogenic. Generally, the content of nitrite in pickled food is the highest in the first week of the pickling process, and then it will gradually decrease. After 20 days of pickling, nitrite will basically disappear, and it is safer to eat pickled vegetables after one month.