Material: a Chinese cabbage.
Accessories: salt and cold water.
Practice steps:
1. Wash the cabbage, slightly control the moisture, and cut it into filaments. Use a piece of cabbage that is too thick.
2. Sprinkle a little salt in shredded cabbage and mix well. There is not much salt, not pickles. A cabbage uses about15g of salt.
3. Marinate shredded Chinese cabbage for about ten minutes, put it in an oil-free and anhydrous glass bottle, and pour the salt water into the bottle.
4. When the shredded cabbage is bottled, it should be pressed with chopsticks at the same time. Finally, add an appropriate amount of cold water. Cold boiled water can pass the cabbage, the bottle should be covered and put aside for fermentation.
5, almost a month, open the lid, sour cabbage is ready.
Extended data:
Sauerkraut can be an appetizer and dinner in our diet, and it can also be used as a seasoning to cook. Can be divided into northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, German sauerkraut and so on. Different regions have different tastes and styles of sauerkraut. People often say "sauerkraut" generally refers to all kinds of sauerkraut made of green vegetables or cabbage.
Sauerkraut is made through many processes. After removing the dead leaves, clean them, soak them in boiling water, put them in a jar for fermentation, and eat them a week later.
Sauerkraut was made by China people through continuous life experience and exploration, and was introduced to the Korean Peninsula in the Ming Dynasty (AD 1368~ 1644).
Baidu encyclopedia-Chinese sauerkraut