Ingredients ?
Mustard 800g
Salt 20g
Rice water
How to pickle sauerkraut ?
Choose fresh and whole mustard greens, wash, drain
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Tanning, put the mustard greens in the sun to dry out the water, some wilted look, I am two days through the glass
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Sun wilted mustard greens cut in half, this step is in order to rub the salt is more easily rubbed to the heart of the vegetable parts (you can also not cut), then rub the salt, with the salt evenly rub each piece of vegetable leaves and roots, hand strength should be controlled (too hard easy to rub the leaves rotten), until the water in the vegetables will precipitate, it's almost
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Prepare a clean and clean sealing box or altar (I use Tupperware's large kimchi box), the rubbing of the salt of the vegetable The box, add rice water did not exceed the vegetables, cover the lid in a cool place, my room temperature is 23 degrees
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I will open the lid every day to see the vegetables change (if you use a glass jar is more convenient to observe), the picture above is the twelfth day of pickling, the soaking water is clear, the vegetables are golden, the taste is very acidic, you can all fish out! The first day of the year, you can eat as much as you want in the refrigerator, and the rest continue to pickle (to use chopsticks without oil and water to clip out the sauerkraut)
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Take out the sauerkraut and wash it and dry it out, and then you can do a variety of sauerkraut dishes
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The color is golden, isn't it very tempting? Have a bowl of beef noodles with sauerkraut
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Or sauerkraut fish, sauerkraut stir-fried with minced pork ......
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Tips
It is said that nitrites are at their highest level during the first week of pickling, and then they will slowly decline. So it's best to marinate for 12 days before serving. Each of the previous steps will affect the taste of the pickled sauerkraut, and each step should be done properly so that the sauerkraut will be sour and crispy.