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A good way to pickle sauerkraut without rotting
Time flies, and it's time to pickle pickles, because this season is the cheapest, so people on our side of every family to store some, pickles have become a symbol of the season, the family's vat vat are taken out to pickle. Generally, the containers used for pickles are either glass or ceramic, because the pickles pickled in glass or ceramic are not easy to break. Today I share with you a very simple and convenient method, more than 30 years my family has been so secret sauerkraut, sweet and sour, at least 20 bottles at a time, this method can be used throughout the country, as long as you have a good grasp of the ratio and temperature, pickled sauerkraut is both crispy, the flavor is also authentic.

Grandma with more than 40 years of local methods of pickling sauerkraut, and sour and crispy, not rotten and not bad, the practice is super simple, my family's sauerkraut is generally grandmother to pickle, because grandmother pickled out of the sauerkraut is very crispy and tasty, pickling sauerkraut is always grandmother's skill, practice makes perfect, so pickling sauerkraut for grandmother is really a small matter of a piece. Here I will share with you the easiest way to pickle sauerkraut, first of all, prepare a large cabbage, remove the cabbage outside the cabbage gang, see the inside of the cabbage gang is very clean and not wilted on it, to ensure that the treatment of the cabbage can not have a little rotten leaves, otherwise in the pickling will lead to all the bad sauerkraut, and then cut off the cabbage root, the leaves are a piece of peeled down and stacked on top of each other, start to cabbage! Cut the cabbage into julienne, the thickness of the julienne should be mastered, the thickness of the cabbage gang is about 3-5 millimeters, the cabbage leaves should be cut about 2 millimeters wider than the cabbage gang, so that it looks like the cabbage is very thick, and then after pickling, it will become very thin.

Put the cabbage in a larger pot after you've cut it all up. Then sprinkle the right amount of fine salt in it, remember to sprinkle fine salt, don't put coarse salt or large grain salt, about 10 pounds of cabbage to put 100 grams of fine salt, according to this ratio, and finally it will be stirred well to marinate for 10 minutes, after 10 minutes and stirred well again before marinating for about 20 minutes, after 20 minutes it will kill a lot of water, and the cabbage will become very soft.

Next prepare pickles with containers, I use cleaned mineral water bottles, in the bottle filled with pickled sauerkraut, tighten the lid, pickled sauerkraut temperature should be between 5-15 degrees, the temperature is too high, then easy to rot, too low, then it is not easy to ferment, pickled for 20 days or so can be eaten. Eat when it will be poured out or cut open the mineral water bottle, a bottle just to eat a meal, no waste at all, very convenient and quick, with a small bottle pickling acid faster.

Pickled sauerkraut, people in the buy cabbage when it is recommended to buy yellow cabbage leaves more cabbage, do not buy all green leaves of cabbage, green leaves of cabbage pickled out of sauerkraut color black, yellow leaves of cabbage pickled out of sauerkraut is golden yellow.

Grandma pickled sauerkraut with more than 40 years of local methods, sour and crispy, not rotten and not bad, the practice is super simple, we also pickle sauerkraut this way? Pickled in this way out of the sauerkraut taste very crisp, and the method is also very simple, do not use the material juice, do not use oil, put in the basin at home in a simple one pickle, loaded into the mineral water bottles pickled for about 20 days can eat, as long as you master the temperature and proportion, to ensure that we can pickle and eat a good and crisp sauerkraut.