Home made homemade sauerkraut.
Main ingredients
Main ingredient: 5-6 large mustard greens.
Seasoning: salt moderate, water moderate.
Auxiliary utensils: 1 sealed glass jar.
Making Steps
Step 1: Wash the bought mustard greens. (Mustard greens have large leaves that may harbor bugs, so buy them and wash them carefully several times.)
Step 2: Take a large pot, boil a pot of boiling water, put mustard greens into the water, soak for 3-5 seconds, quickly fish out the mustard greens. (Pickles need to use fresh raw mustard greens, this step mustard greens into the hot water, the time should be short, fish out quickly, otherwise mustard greens are cooked. The purpose of blanching the mustard for a few seconds is to make the mustard a little softer and less crunchy, so that it won't break into several sections when stuffed into the glass jar, so that the pickle will be a complete one.)
Step 3: Let the water in which you cooked the mustard greens cool, add salt, and stir well. (The amount of salt should be decided according to the amount of mustard greens and the amount of water, you can try to add salt in small amounts several times, taste the salty flavor after adding. Pickled sauerkraut can be eaten even if it is a little salty. (A little less salt, mustard greens into sauerkraut time will be a little shorter, a little more salt, sauerkraut preservation time can be a little longer, can be said that each has its own advantages and disadvantages.)
Step 4: Take a clean, oil-free, sealed glass jar, put the mustard greens into the glass jar, and press the mustard greens firmly with your hands. Pour cooled brine into the glass jar, the brine should submerge the mustard greens. Put on the glass lid to seal the jar. (An airtight glass jar is very important hardware for pickling sauerkraut. If the jar is not sealed, it will leak during the pickling process, air will enter inside the jar, and the pickles will be easily spoiled, and the pickles may be spoiled while still in the pickling process.)
Step 5: Start sealing the pickled mustard greens and plan the pickling time. Pay attention to check the glass jar occasionally during the pickling process and don't have leakage problems. Also watch for changes in the mustard greens in the glass jar. Pickle for about 4 days, the color is as shown in figure 1 below; pickle for about 9 days, the color is as shown in figure 2 below. This way the pickle is pickled, eat as much as you can take out as much as you can, the rest of the pickle is soaked in brine and can be kept for a long time.
Sauerkraut tips
1, mustard: buy mustard, to choose fresh big a little. Fresh large mustard water enough, stalks large pickled out of the pickle crisp, absorbed a lot of acid water, look at the sour. Smaller mustard greens and larger mustard greens pickled for the same amount of time, smaller mustard greens stalks are soft and not crisp enough.
2, glass jars: glass jars must be sealed, want glass jars sealed, according to personal experience to provide two simple methods. The first, if you buy a glass jar is an ordinary model, is a glass lid, in the glass jar mouth set a plastic bag, and then cover the glass lid, the glass lid can be better engaged in the glass mouth, the degree of sealing is very high. If you buy a professional model of glass jars, after the lid, the mouth of the jar can be added cold water to achieve liquid seal. Both of these sealing methods are easy and seal to a very high degree.
3, sour water: sour water is pickled mustard water left over, sauerkraut eaten, this jar of sour water has a great role, do not pour. Next time you also intend to pickle pickles, directly buy vegetables, in accordance with the above method to put the vegetables into the glass jar on the line, this jar of sour water can reduce the pickling time, pickled out of the pickle flavor is more intense.
4, in addition to mustard, there are many vegetables can pickle sauerkraut, the effect is very good, the method is similar. For example: cabbage, snowy red, cabbage, beans and so on.
5, often heard of the old altar sauerkraut, indeed pickled sauerkraut with the altar better, but the altar mouth sealing is a big problem, buy no matching lid, the altar mouth is not as smooth and flat as the glass mouth, the amount of home pickling sauerkraut is not more than a glass jar is simple to save time. I have seen this kind of altar in my hometown, the method of sealing is that the mouth of the altar first set of bags, and then paste the wet mud, mud dry, the mouth of the altar is completely sealed. Families eat their own, pickled sauerkraut is not much, this method is not recommended, too much trouble.
The flavor of sauerkraut pickled in this way is very good
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