Selection

Every winter season after the harvest of cabbage, choose no insects, no disease, no decay of the cabbage, it is best to use the head of the larger and relatively small can be used for caulking, with a knife to remove the cabbage roots and wilted yellow leaves and the skin of the old vegetable gangs or it is very easy to spoil, and then put the selected cabbage in the outdoor air drying for 3-5 days, the cabbage appearance of the wilted

The overdrying pickle will not be crisp, while not too fresh is not good for yardage, and put tightly. /p>

The over-drying of sauerkraut pickling will not be crisp, while not drying too fresh cabbage is not good yard, in the process of placing the tightly easy to break and crumble.

Processing

Normal after drying the cabbage does not need any processing directly into the tank

If you like clean and have the conditions to choose the cooked pickle if you put the cabbage in boiling water for a while usually two or three seconds, the outside of the vegetable gang wilted to become ripe green can be do not scald too much. But make sure the whole cabbage is hot. Afterwards, rinse the cabbage and dry it out, until it is dry enough to squeeze with your hands and squeeze out no water.

Add to the pot

Containers are clean and free of oil. Arrangement should be arranged layer by layer placed upside down, the more each layer can be placed, the better, there is no requirement for the placement of the direction of the order of their own better placement method can be, as long as each layer can be set up tightly the more tightly the better, but do not allow vertical placement. Each layer to be placed on a layer of salt, do not have to spread very thick uniformly sprinkled on two or three salt can be, repeat this step until the entire vat filled until. Afterwards, press the brushed and scalded stone on the cabbage in the center of the tank.

The choice of stone is not mandatory depending on the size of the container, the main purpose is to not let the pickled shrinkage of cabbage floating up, the stone does not have to be too big, but it is best to be wide enough and flat enough to ensure that after adding water will not float up on it, if the pressure is not solid floating up is sure to be bad.

Add water

Placed out of the sauerkraut tank do not have to add water immediately, wait three days in the tank cabbage itself will be out of a lot of water and then add water to make up the full can, if you directly add water may seepage, add water must be a one-time to add enough can not be halfway to the storage of water.

Pickling

Pickling sauerkraut can be pickled raw or cooked, raw pickling fermentation is slower and pickled soup turbid yellow, and cooked pickled soup is relatively clean and clear fermentation speed faster than the rest does not make a difference, but cooked pickling inexperienced easy to rotten, so it is recommended to pickle raw. Generally pickled about 50 days can eat, cooked pickled about 30 days can be, pickled sauerkraut is not afraid of low temperatures, as long as the place to ensure that the temperature does not freeze a little cooler is not a problem, but must ensure that the sun does not get sunburned.

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Attention

Pickled sauerkraut need to prepare a cabbage, some lemon juice, high wine, sugar, salt, apple, cumin, fennel, peppercorns, dried chili peppers, the cabbage every leaf are separated and cleaned, with the salt on the cabbage, put it into a bowl, about half a day or so, lemon juice, high wine, apple, cumin, fennel, peppercorns, dried chili peppers into a cooking bowl, the lemon juice, high wine, apple, cumin, fennel, peppers, dried chili peppers into a cooking bowl. , peppercorns, dried chili peppers into a pulp inside the cooking machine, pour into the bowl, add the right amount of sugar and salt, put the cabbage in and mix well, the jar has been cleaned with a high degree of wine and scrub again, and then put it into the tank, cover the lid and pour water, labeled, usually more than ten days or so you can eat.

Doing sauerkraut can also prepare a container, some cabbage, it can be an altar or a plastic bucket, must not use aluminum or iron containers, put the old gang of cabbage in the middle of the container, try to set all the space, if not very good to put the cabbage, you can cut the cabbage, and then add an appropriate amount of boiling water, add some salt, do not add is also possible, with the tongue pressed, don't let the cabbage exposed to the Water surface, the mouth of the bucket sealed with plastic film, and then isolated from the air, probably put twenty days or so, the higher the temperature the shorter the fermentation time, this is a very important step, if you do not get it right it is easy to rot.

People who want to pickle sauerkraut can also use some simple methods, prepare a cabbage, salt, small chili peppers, sugar,, cold water, anise, pepper, spices, the cabbage broken, and then divided into four long strips on each side, changed into small squares, put into the pot inside put some salt and mix well, and then in the top of the cabbage to put a clean and oil-free plate, on top of the plate full of water pressure, and then put a clean and oil-free plate, on top of the plate full of water. About six hours or so will be able to let the cabbage become soft out of the water, every hour must be turned over the vegetable block, from the bottom to the top of the turn, the cabbage has become soft out of the water and pressed, and then put the cabbage block, spices, chili pepper into a container inside the full mix well, the pickle water poured into the preservation box, the water must be sufficient to cover the cabbage block to be able to, it is best to be able to more than two centimeters or so, and then in the vegetable Pressure on a porcelain, do not let the vegetables float out of the water, all utensils must not be able to have oil, or it will be easy to rot, and then the jar is sealed and preserved, placed in the room inside the warmer place to ferment for 48 hours, and then put into the refrigerator to continue to ferment for two weeks or so, so that it can be sufficiently acidic can start to eat, the taste is very good.