How can pickled Chinese sauerkraut taste?

Ingredients: 2 Chinese cabbages, 2g of salt, 5ml of high-alcohol liquor and 3ml of rice washing water.

Pickled sauerkraut:

1. First, cut the Chinese cabbage in half, then rinse the Chinese cabbage twice with running water, and then expose the Chinese cabbage to the sun for 2 hours until the leaves on the surface are slightly sunburned.

2. Put the Chinese cabbages into the pickling tank one by one, and sprinkle a little salt on the surface of each Chinese cabbage until 2g of salt is sprinkled on the surface of the Chinese cabbage.

3. Put the rice washing water into the pot, boil the water with strong fire and put it into the pickling tank. Then, after the water is completely cooled, put 5ml of white wine into the tank to seal it. Then, put the tank in a cool, ventilated and dry place at home and wait patiently for one week before eating.

Tips for making sauerkraut

1. Prevent sauerkraut from becoming moldy

When the temperature is higher than 5 degrees Celsius, everyone must make it in sealed cans (jars), because it is difficult for molds to reproduce and survive at a temperature lower than 5 degrees Celsius, and as long as the temperature is higher than 5 degrees Celsius, the reproductive ability of molds will be greatly improved, so when we make sauerkraut, we should try to do it in the season when the average temperature is lower than 5 degrees Celsius.

2. Increase the flavor of pickled cabbage

When making pickled cabbage, you can add a little white wine, because the main substance of white wine is ethanol, and ethanol can esterify with pickled cabbage to produce an organic acid, thus making pickled sauerkraut more fragrant. Although white wine is good, it can't be put more (white wine has the function of sterilization), otherwise the lactic acid bacteria in sauerkraut can't multiply in large quantities, which leads to the non-fermentation of sauerkraut.

3. Taomi water

Because there is a lot of starch in Taomi water, and lactobacillus needs a lot of nutrients when breeding, and starch is just polysaccharide, which can provide more nutrients for the reproduction of lactobacillus, and the more lactobacillus, the more sour pickled cabbage will be.