The authentic pickling method of Northeastern pickled cabbage. I have tasted countless kinds of delicacies from all over the world.

There is a type of food that is available all over the country, but different regions have their own characteristics. Their name is sauerkraut.

Now I will share the pickling method of authentic Northeastern pickled cabbage.

Authentic Northeast pickled cabbage pickling method 1 1: Materials and processing of Northeast pickled cabbage The materials required for pickling Northeast pickled cabbage are very simple. You only need to prepare fresh cabbage and edible salt, and also prepare a clean

In the pickling tank, after preparing the materials, you need to remove the outer layer of the cabbage, peel off the head, and then wash it with water to remove the water. If you want the pickled cabbage to be marinated faster, you can also marinate the cabbage.

Cut in the middle.

2: Pickling of Northeastern sauerkraut. Clean the pickle jar and dry it, then sprinkle some edible salt on the bottom of the jar, and then put the cabbage in. Place one layer of cabbage and one layer of salt. Sprinkle salt on the top layer, and then press it.

Put a clean stone on it. Everyone should pay attention here. When pickling Northeastern pickled cabbage, do not add too much salt, otherwise it will make the pickled pickled cabbage taste bitter.

3: Pounding the jar of Northeastern pickled cabbage. If you want to pickle delicious Northeastern pickled cabbage, pounding the jar is very important. The so-called pounding of the jar is to turn the cabbage inside. Pound it once every three days and then add it to the pickled vegetables after four or five days.

Add water to the tank and seal the tank. After about a month, the pickled vegetable soup inside will be fermented. The Northeastern pickled cabbage that you pickled yourself will also be flavorful and can be taken out and eaten at any time.

Winter is when Chinese cabbage is on the market in large quantities. It feels particularly good to make some pickled cabbage at this time, whether it is stewed or eaten directly. It is sour and delicious, which can stimulate the appetite and increase appetite. But how should we make pickled cabbage in life?

What's the best way to marinate it?

Pickling method of pickled cabbage 1: When pickling pickled cabbage, choose fresh Chinese cabbage, remove the outer layer of old cabbage, and then place it outdoors to dry for about three days to evaporate part of the water.

2: Cut the dried Chinese cabbage into two parts from the middle, put water in the pot and heat it to boil, then blanch the cabbage in the boiling water. To blanch the Chinese cabbage, use incense to blanch its roots and sides, and finally blanch the vegetables.

After the leaves are blanched, let them cool down, then place them directly in the pickled vegetable container and compact them firmly.

3: Put water in a pickling container the next day to cover the cabbage, then seal it with plastic wrap and place it in an environment of 5 to 10 degrees. After about 20 days of natural fermentation, the sauerkraut inside will

The fermentation is complete, and you can smell the rich sour aroma after opening it.

How to pickle delicious sauerkraut 1: If you want your pickled sauerkraut to be delicious, the container for pickling sauerkraut is very important. It is best to choose a large water tank or an enamel basin. You must not use containers containing metal components, otherwise the pickled cabbage will be delicious.

Sauerkraut is easy to spoil, and the sour flavor is relatively poor after pickling.

2: If you want the pickled cabbage to be delicious, the pickling temperature is also very important. You must not pickle the pickled cabbage in a high-temperature environment. This will ferment too quickly and easily cause the cabbage to deteriorate. If you put it in

Ferment slowly in an environment of 5 to 10 degrees, so that the acid is released slowly, making the pickled pickled cabbage taste particularly good.

3: If you want the pickled cabbage to taste good, it must be kept sealed during the pickling process, and the pickling time cannot be less than 20 days. It is best to take out the pickled cabbage after it has been pickled for thirty days, so that

It will make its sour flavor more intense and taste particularly good.

Authentic Northeast pickled cabbage pickling method 2 Materials and tools for Northeast pickled cabbage: two cabbages weighing about 2.5 kilograms, 50 grams of uniodized coarse salt (iodized salt will turn the pickled cabbage black), prepare a large glass jar or pottery

A jar and a stone of suitable size.

Method steps: (The pictures of the steps are above and the text is below) For fresh Chinese cabbage, if there is no soil and sand after removing the old leaves, there is no need to wash it and proceed directly to the next step.

This method is called "raw pickling". The cabbage is cut into cubes and salted directly without being exposed to the sun or water.

Cut the cabbage into two pieces, then cut the two pieces into four, and then cut the four pieces into eight pieces. That is to say, cut a cabbage vertically into eight pieces. The main reason is that our jars are relatively small, so it is easier to put them into small pieces.

If you use a large vat, just cut the cabbage into two.

Sprinkle the salt evenly on the cabbage, and then place it in a clean (water-free and oil-free) large basin. The salt will slowly work and the cabbage bindings will become soft and watery.

At this time, place the cabbage piece by piece in the jar, and put a stone on top that can fall into the jar. After pickling, the cabbage will become softer and smaller in size, and there will be more and more soup in the jar. The stone

It will fall into the jar just enough to hold down the cabbage.