Sauerkraut is a kind of pickle. Sauerkraut is mainly made of green vegetables or cabbage, and the production methods are different. The vegetables used to make sauerkraut in the north and the south are different. Northerners generally only use Chinese cabbage, while southerners use mustard and wild vegetables. In fact, all the dishes suitable for kimchi can be used to make kimchi.

Sour taste can be said to be the seasoning for appetizing and eating, and can also be used as the seasoning for making dishes. In life, there are too many dishes that we can cook with sauerkraut as seasoning, such as pickled fish, pickled jiaozi, pickled steamed stuffed bun, pickled vermicelli, fried shredded pork with sauerkraut and so on. After adding sauerkraut, it is very appetizing and super delicious.

In fact, if you master the "three steps", pickled sauerkraut will be more brittle and sour, and it will last longer, and it will not go bad after 1 year, you know? Today, we will share some tips for pickling sauerkraut, which are easy for beginners to learn.

The first is to dry in the sun. Before making sauerkraut, remove the yellow leaves and rotten leaves, cut off the roots and clean them. Then put the vegetables in the sun for 3-5 days to dry, so that the pickled sauerkraut will be crisp and not easy to rot. After the vegetables are dried in the sun, they are blanched in hot water of 60-70 degrees for 5 minutes, then taken out, dried and pickled, which is easy to store.

The second is to use water. The water for pickling sauerkraut is also very important. Taomi water is the best, because Taomi water can promote the fermentation of sauerkraut. You can also use pure water, boil it and cool it before pickling. Don't use tap water, because tap water contains impurities, which will affect the pickling effect.

Third, add high-alcohol liquor, which has the function of sterilization and disinfection, and the pickled cabbage pickled with liquor is more crispy. Then it must be sealed. Whether it is boiled and cooled with rice washing water or pure water, it must be sealed and airtight. Don't put it in the sun, put it in a dark environment, so the pickled sauerkraut is not easy to rot and can be preserved for a long time.

In short, pickled sauerkraut is delicious, but it is advisable to eat less pickled food, which will affect your health for a long time. Because pickled food will produce a lot of nitrite in the pickling process, nitrite is carcinogenic. Generally speaking, the content of nitrite in pickled food is the highest in the first week of the pickling process, and then it will gradually decrease. After 20 days of pickling, nitrite will basically disappear, and it is safer to eat pickled vegetables after one month.