Pickled sauerkraut

1: First remove the old leaves from the cabbage and then wash it. If the cabbage is smaller, you can pickle it whole. If it is larger, cut it in half.

2: Expose the cabbage in the hot sun for 3-4 days. When it becomes soft, add water to the pot and bring to a boil. Add the cabbage and blanch it for 3 minutes, take it out and cool it thoroughly.

3: Place the cabbage into the pickling jar layer by layer, sprinkle some salt, and then pour in cold boiled water or rice water, so that the water surface should not cover the cabbage.

4: Put a heavy object on it, seal it with plastic film, and place it in a place below 15 degrees. It will take about 20 days.

Something to say:

1: When pickling sauerkraut, do not directly add salt to pickle it, but also expose it to the sun for 3-4 days. Be sure to add this extra step, so that the sauerkraut can be eaten It tastes crisper.

2: When pickling sauerkraut, try not to use raw water. You can use cold boiled or rice water, which can speed up the pickling and produce a variety of minerals that are beneficial to the human body.

3: When pickling, all cabbage must be placed in water, otherwise the exposed part will deteriorate.

4: The most important thing is that all utensils should not be sticky with oil. Even a little bit of oil can cause all previous efforts to be wasted. You must remember this!

5: Before sealing the cabbage in the jar, pour half a bottle of high-strength liquor, which can both increase flavor and sterilize, very good!

Final summary: There are no less than a dozen pickling methods for pickled cabbage, which can be said to be a variety of flavors. What I’m teaching you today is my parents’ recipe, which I think is the most delicious sauerkraut in the world. According to this method, the pickled sauerkraut will not go bad for a year and will become more fragrant as it ages. What are you waiting for? Try it now!

Pickled sauerkraut (mustard version)

The sauerkraut pickled with mustard greens is super delicious when used to stir-fry meat, stir-fry fat intestines and pork belly, stew sauerkraut fish, and the noodles. I didn't like to eat fish much when I was a kid. Every time I made pickled fish, I only ate the sauerkraut inside. Detailed instructions

1. Wash the mustard greens, be careful not to use too much force, just rinse them slightly, and don't put the mustard greens Break it off. Then hang it up to dry the water. It is better to have the sun to dry the mustard thoroughly. If there is no sun, just dry the water in the shade and become very dry. Don't let the water stick to it. It will take about 3 days to dry.

2. At the same time, dry the ginger, garlic, and millet pepper outside to dry the moisture, and do not use raw water

3. Prepare an empty bottle Wash it thoroughly without boiling water, add dried ginger, garlic, millet pepper, pour half a bottle of cold boiled water into it, and pour in two-thirds of the salt.

4. Add the dried mustard greens, pour in the remaining one-third of the salt, and seal the lid with plastic wrap.

Here the mustard greens are put directly in. There is a saying that the mustard greens should be scalded in boiling water, or put into the jar and then poured in boiled water of about 80 degrees.

Hakka Shuilucai is to put the dried mustard greens directly into a water-free and oil-free container; then boil water. After the water is boiled, cool it slightly to about 80 degrees. Directly put it at 80 degrees Pour the water into the pickle jar filled with mustard greens. The water must cover the mustard greens and cover it.

5. It is best to use a stone or other object on top of the mustard greens to prevent it from floating up. I use two disposable chopsticks