800g mustard
20 g salt
rice-rinsing water
Pickled sauerkraut?
Choose fresh and complete mustard, wash and drain.
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Dry vegetables and put mustard in the sun to dry the water, which looks a little faded. I basked through the glass for two days.
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Cut the wilting mustard in half. This step is to make it easier to rub the center of the cabbage when rubbing salt (you don't have to cut it). Then rub the salt, rub each leaf and root evenly with salt, and control the strength of your hands (it is easy to rub the leaves if you use too much force) until the water in the dish precipitates again, which is almost the same.
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Prepare an oil-free and clean sealed box or jar (I use Tupperware's big kimchi box), put the pickled vegetables in the box, add rice washing water and put them in the shade. My room temperature is 23 degrees.
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I open the lid every day to see the changes of vegetables (if it is more convenient to observe with a glass jar). The picture above shows the twelfth day of curing. The soaked water is very clear, the color of vegetables is very golden, and the taste is already very sour. You can fish out all the leftovers and put them in the refrigerator, or you can fish out as much as possible to eat, and the rest will continue to be pickled (use oil-free and waterless chopsticks to clip out sauerkraut).
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Take out the sauerkraut, wash it and dry it, then you can cook all kinds of sauerkraut.
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The color is golden, isn't it attractive? Laiyiwan Chinese sauerkraut beef noodles bar
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Or fried minced meat with fish and sauerkraut. ...
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skill
It is said that the content of nitrite is the highest after a week of pickling, and then it will gradually decrease, so it is best to marinate 12 days before eating. Every step in front will affect the taste of pickled sauerkraut, and every step must be done properly, so that pickled sauerkraut will be sour, crisp and refreshing.