Although pickled Chinese sauerkraut is very simple, it is easy to bloom and fester if you don't pay attention to it. Most vegetables can be pickled into sauerkraut, and the common ones are pepper, beans, cucumber, radish, carrot, garlic seed, allium chinense g.don, lotus root, green vegetables, cabbage, bud white, water spinach stalk, small bamboo shoots, lettuce and so on.

the pickling method of pickled cabbage is not the same, and the pickling time and method of different ingredients are different.

first, pickled cabbage in water

pickled cabbage in water is a dish soaked in acid as its name implies. Pepper, beans, sword beans, garlic seeds, allium chinense g.don, lotus root, small bamboo shoots, lettuce and other vegetables are very suitable for soaking and pickling into sauerkraut.

Take 1 kg of pepper as an example:

1. Prepare sour water. Add 5 pieces of ginger, 12 pieces of pepper, 2 teaspoons of salt, 1 tablespoon of white vinegar and 1 tablespoon of high-alcohol liquor to clean water, boil and cool, and the amount of acid water should be covered with ingredients.

2. Choose fresh pepper without insect eyes, wash it with clear water, then cut the stalks, drain the water, and put it in a ventilated place to dry the water on the surface of the pepper.

3. put the pepper into a clean glass container or ceramic jar without water and oil, pour acid water to submerge the pepper, sprinkle a thin layer of salt on the top, add several layers of fresh-keeping bag films, and cover it tightly and seal it. It can be eaten in about half a month. If you add ingredients halfway, you need to add appropriate amount of salt according to the amount of added ingredients.

if it is old sour water, the ingredients will be sour faster. for example, if the beans are pickled in old sour water, they will be sour after 2 days in high temperature.

2. Anhydrous sauerkraut

Generally, pickled sauerkraut with vegetable leaves does not need to be put into acid water. They produce a small amount of water by salting with salt, and then slowly ferment and turn sour. They tend to be pickled and sour for a longer time than pickled sauerkraut, usually at least one month, and the longer the time, the more mellow it is, but it should not be too long, preferably within one year.

Take vegetables as an example:

1. Remove yellow leaves and rotten leaves from the whole vegetable, wash it, and air it in a ventilated place or in the sun until it is soft.

2. Rub the salt in the pot, because the vegetables are large and the leaves and stems are thick, so rub them repeatedly to make the salt fully and evenly dissolve in them.

3. put it in an oil-free and water-free clean ceramic jar, add a little white wine, put a few prickly ash and a few star anise in a layer of green vegetables, then seal it with water, and in some places, paste mud on the plastic film to prevent leakage, and then cover it. It is recommended not to use glass containers for green vegetables and sauerkraut, because the smell of pickled vegetables in ceramic jars is stronger. In this way, after one month, the altar can be opened for food.

Boiled fish with green vegetables and sauerkraut is a good delicacy.

Third, others

In addition, there is a kind of slightly sour pickled cabbage, which is characterized by slightly sour and crisp, between pickled cabbage and dried vegetables, and it is very easy to eat with fried meat in chili pepper.

such as white radish and cherry sauerkraut:

1. It is sauerkraut made of roots and leaves when the white radish is not grown up and is not thicker than the fingers, while its leaves and stems are tender.

2. The white radish has roots and leaves, old leaves and rotten leaves are removed, washed, and placed in a ventilated place and dried in the sun.

2. blanch quickly with boiling water, squeeze out the water, cut into pieces, add proper amount of salt to knead, and wring out the water again.

3. put it in a water-free and oil-free container, seal it, and you can eat it in about half a month.

With the extension of pickling time, the sour taste of pickled cabbage becomes worse. Soaked pickled cabbage is sour faster than anhydrous pickled cabbage, and the old sour water is sour faster than the new sour water.

The key to making pickled cabbage is not to touch raw water, and to control the amount of salt. Too much salt will affect the taste, while too little salt will easily deteriorate. Pay attention to the curing time. Different ingredients have different degrees of acid maturity, and the temperature is also an important factor affecting the degree of acid maturity.