Sauerkraut is a favorite snack for many people, and around the world, sauerkraut is also divided into regions, such as the well-known Northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, and German sauerkraut. The sauerkraut grown is the most commonly eaten. Although the styles of these sauerkraut are different, when making them, the sauerkraut must not rot or become moldy for a long time, and the more it is put, the more sour and fragrant it becomes. If we want to avoid mold when making sauerkraut, we must know how this moldy mold is generated. Because when making sauerkraut, the vegetables need to be fermented under oil-free, flour-free, and sterile conditions. If these three substances are present in the fermentation environment, the sauerkraut will definitely become moldy, and when the mold inside reaches a certain amount, it will become moldy. The sauerkraut is rotten!

How to make sauerkraut sour, crispy and fragrant? At this point we need to know what substances make sauerkraut sour and fragrant. The sourness of sauerkraut is mainly due to the fact that during the fermentation of sauerkraut, the plant sugars in sauerkraut are decomposed by lactobacilli into organic acids and ethanol. Organic acids are the embodiment of sourness, and a small amount of organic acids and ethanol undergo esterification reactions to form esters. Such substances have a flavor-enhancing effect, so when we make sauerkraut, we can leave the sauerkraut for a longer period of time. This will produce more organic acids and ethanol in the sauerkraut, making the sauerkraut taste more fragrant, sour and crispy. No matter what kind of sauerkraut, if we want to make sauerkraut delicious, we must keep in mind the following 3 tips so that the sauerkraut will not rot or become moldy, and will be sour, crispy and fragrant. Next, Master Hu will teach everyone how to pickle sauerkraut using the example of pickled cabbage.

Ingredients preparation: 2 Chinese cabbage, 20 grams of salt, 5 ml of strong liquor, 3000 ml of rice water.

How to pickle sauerkraut:

The first step: first cut the Chinese cabbage in half, then rinse the Chinese cabbage twice with running water, and then put the cabbage under the sun Expose to the sun for 2 hours until the leaves on the surface are slightly dry and ready to use.

Step 2: Put the Chinese cabbage into the pickling jar one by one. For each Chinese cabbage placed, you need to sprinkle a little salt on the surface until all 20 grams of salt is sprinkled. The surface of the Chinese cabbage is enough.

Step 3: Put the rice washing water into the pot, boil the water over high heat and put it into the pickling jar. Then, after the water has completely cooled, put 5ml of white wine into the jar. You can seal the can, then store it in a cool, ventilated, dry place at home and wait patiently for 1 week before eating.

Three tips for making sauerkraut:

Tip 1: Prevent sauerkraut from getting moldy

When the temperature is higher than 5 degrees Celsius, everyone must use a sealed jar (jar) Production, because it is difficult for mold to reproduce and survive at temperatures below 5 degrees Celsius, and as long as the temperature is higher than 5 degrees Celsius, the reproduction ability of mold will greatly increase, so when we make sauerkraut, try to make it in the season when the average temperature is below 5 degrees Celsius. Do.

Tip 2: Increase the aroma of sauerkraut

When making sauerkraut, you can add a little liquor, because the main substance of liquor is ethanol, and ethanol can produce an organic acid ester with sauerkraut. chemical reaction, thereby making the pickled sauerkraut more fragrant. Although white wine is good, you should not add too much (white wine has a bactericidal effect), otherwise the lactobacilli in the sauerkraut will not be able to reproduce in large numbers, resulting in the sauerkraut not fermenting.

Tip 3: Rice water

Because there is a lot of starch in the rice water, Lactobacillus needs a lot of nutrients when it reproduces, and starch happens to be polysaccharide. It can provide more nutrients for the reproduction of lactobacilli, and the more lactobacilli, the more sour the sauerkraut will be.

In fact, when pickling sauerkraut, the rice washing water will not be boiled, and you can also put it directly into the vegetables. However, this will increase the pickling time of the sauerkraut. Generally, cold rice washing water is added, and the sauerkraut must be at least It can only be eaten after 1 month, but the sauerkraut produced this way will be crispier when eaten. You can choose according to your actual situation.