Pickled sauerkraut, learn from the three tricks of Northeast Auntie to ensure that pickled sauerkraut is not moldy or flowery, sour, fragrant and crisp.

Hello, everyone, thanks for reading the article I shared. Today, I want to tell you: "Pickled sauerkraut, learn from these three tricks of Northeast Auntie to ensure that pickled sauerkraut is not moldy or flowery, sour, fragrant and crisp!

Sauerkraut is a traditional specialty food in China, but it is not a unique food. It is also found in Germany more than 7,511 kilometers away, and its taste is similar to that in Northeast China, which has to be amazing.

Chinese sauerkraut is widely distributed, not only in the northeast, but also in Yunnan, Guizhou and Sichuan in the southwest, with different flavors and different production methods.

The longer pickled sauerkraut is, the more sour and refreshing it tastes and the stronger its fragrance. However, the longer sauerkraut is left, the easier it is to grow mildew and flowers. In fact, there is only one reason for mildew, that is, "there are miscellaneous bacteria." Sauerkraut fermentation relies on lactic acid bacteria, a beneficial bacterium. If raw aquatic oil is stained during pickling, other bacteria will breed, which will lead to moldy sauerkraut.

why are some pickled sauerkraut so delicious, sour and crisp? Organic acids, ethanol and other substances are produced in the fermentation process, and these two substances react to produce esters, which have a special aromatic smell, so sauerkraut is sour and fragrant.

The more esters are produced, the stronger the flavor of sauerkraut. Therefore, if you want sauerkraut to taste better, you should pickle it for more time.

Although the methods of pickling sauerkraut vary from place to place, the core is the same. I have an old classmate who is from the northeast, and his mother is a master of pickled sauerkraut. She told me that if I want pickled sauerkraut to be delicious, I should master three skills, so that it will not be moldy and flowery, crisp and sour. Today, I will share with you the method of pickling authentic northeast sauerkraut. If you like to eat, learn quickly.

authentic northeast pickled cabbage

prepare fresh Chinese cabbage, salt, rice washing water and high-alcohol liquor.

ingredients preparation: 2 Chinese cabbages, 21g of salt, 5ml of high-alcohol liquor and 3111ml of rice washing water.

Practice

1. Wash the Chinese cabbage in half, dry it in the sun for 2 hours, and then take it back when the leaves of the Chinese cabbage become a little wilted.

2. Put a layer of salt on the surface of Chinese cabbage and rub it evenly by hand to ensure that every leaf is wiped. Put the Chinese cabbage in a vat after smearing all the salt.

3. Prepare some fresh rice washing water, pour it into the vat without the Chinese cabbage, and finally pour a proper amount of high-alcohol liquor, cover it and marinate it in a cool and ventilated place for half a month.

4. When the Chinese cabbage becomes golden in color and rich in sour taste, the pickled cabbage will be marinated for at least half a month before it can be eaten.

Pickling skills

(1) The temperature should not be too high

Pickling environment should be relatively cool, the temperature should not exceed 5℃, and it is not easy to breed miscellaneous bacteria. If the temperature is too high, it is conducive to the reproduction of bacteria, and sauerkraut will be moldy and bloom. Therefore, if it is in the south, it must be pickled in a sealed container and cannot be directly exposed to the sun. Pickled sauerkraut will not go bad for half a year.

(2) Use rice washing water instead of clean water

Rice washing water is very magical and contains a lot of nutrients, including vitamins, minerals and starch. Starch can be decomposed into glucose, which provides nutrition for lactic acid bacteria and allows them to multiply rapidly, so that sauerkraut can be pickled quickly and has a stronger flavor.

(3) Adding high-alcohol liquor

During fermentation, lactic acid bacteria will produce organic acidic substances, and high-alcohol liquor contains a lot of alcohol, which is ethanol.

acid and alcohol will react to produce esters, which are substances with special fragrance, which can make sauerkraut taste more fragrant. However, we must master the dosage, because alcohol can also be sterilized, too much will inhibit the reproduction of lactic acid bacteria, not only slow fermentation, but also taste worse.

Precautions

As long as the pickled food contains nitrite, it must be pickled for a long time before eating. In half a month, the content of nitrite will first increase and then decrease, and then tend to be stable, so it is better not to eat it for half a month, which is safer.

When pickling sauerkraut by yourself, you have mastered three skills to ensure that sauerkraut will not be moldy and flowery, and it is sour, fragrant, crisp and delicious.

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