Authentic northeastern pickled cabbage pickling method
Authentic northeastern pickled cabbage pickling method, I've been all over the various types of food more than I can count. And there is a class of food, in all parts of the country, but different regions and have their own characteristics, their name is called sauerkraut. Now share the pickling method of authentic northeastern sour cabbage.
Authentic northeastern sour cabbage pickling method 11: northeastern sour cabbage materials and processing
northeastern sour cabbage in the pickling of the materials needed is very simple, only need to prepare the fresh cabbage and edible salt can be, in addition to a clean pickling tank, ready to prepare the materials, after the outer layer of the cabbage to remove the old gangs, peeling the The head of the cabbage, and then wash it with water to remove the water, if you want to make the pickled cabbage faster, you can also cut the cabbage from the center.
2: Northeast pickled cabbage pickling
The pickle tank clean after wiping dry, and then in the bottom of the tank sprinkled with some edible salt, and then put the cabbage in, to a layer of cabbage a layer of salt like that, the top layer sprinkled with salt, and then pressed on the clean stone, here we should pay attention to, pickling Northeast pickled cabbage, salt can not be too much, or else it will make a good pickled cabbage flavor, and then the pickled cabbage will be a good pickled cabbage, and then the pickled cabbage will be a good pickled cabbage. It will make the pickled cabbage taste bitter.
3: Northeastern pickle pounding cylinder
Want to pickle a good eating Northeast pickles, pounding cylinder is very important, the so-called pounding cylinder is to turn the inside of the `cabbage, pounding once every three days can be in, four or five days after the pickle cylinder with water, and then seal the cylinder, after a month or so, the inside of the pickle soup will be able to fermentation, the self-pickling of Northeast sour cabbage has also been into the flavor. The northeastern sour cabbage has also been flavored pickled, can be taken out at any time to eat.
Winter is the time when the cabbage is listed in large quantities, this time to make some sour cabbage whether it is stewed or eat directly feel particularly good, it is sour and tasty can appetizer digestion can also increase appetite, but the life of the sour cabbage should be how to do it? How to pickle it is the most delicious?
Pickling method of pickled cabbage
1: Pickled cabbage, choose fresh cabbage, to remove the outer layer of the old gang, and then put it outside, dry to about three days, evaporate part of the water.
2: After the drying of the cabbage from the center in two, put water in the pot to heat and boil, and then put the cabbage into the boiling water to scald, scald cabbage is to scald it with incense on the roots and gangs, and finally scald the leaves scalded, let it cool down, and then placed directly in the container of salted and pickled cabbage, and pressed hard to solidify.
3: On the second day like pickling containers into the water, let the water did not exceed the cabbage, and then sealed with plastic wrap, placed in the environment of 5 to 10 degrees, the natural fermentation of about 20 days, the inside of the sauerkraut will be able to complete the fermentation, after opening the strong sour flavor can be smelled.
How to pickle pickled cabbage
1: want to make their own pickled pickled cabbage is delicious, pickled pickled cabbage container is very important, it is best to choose a large water tank or enameled porcelain pots, absolutely can not be used with the metal component of the container, or pickled pickled pickled cabbage is easy to deteriorate, and pickled pickled after the sour flavor is also relatively poor.
2: you want to make a good pickled cabbage delicious, pickling temperature is also very important, absolutely can not put the pickled cabbage in a high temperature environment pickling, so that it is too fast fermentation, easy to let the cabbage deterioration, if it is placed in the environment of 5 to 10 degrees of slow fermentation, so that it is acid and the release of the slower, can make pickled sour cabbage flavor is particularly good.
3: want to make a good pickled sour cabbage flavor, the pickling process must be kept sealed, and pickling time can not be less than 20 days, it is best to pickled sour cabbage thirty days before taking out to eat, which will make its sour flavor is more intense, eat up the taste is particularly good.
Authentic Northeast Sour Cabbage Pickling Method 2 Northeast Sour Cabbage Ingredients and tools: two cabbages weighing about 2.5 kg, 50 grams of coarse salt without iodine (iodine-containing salt will make the sauerkraut turn black), prepare a large glass jar or ceramic jar, a stone of the right size. Step by step: (step by step part of the picture in the upper text in the lower) Fresh cabbage, remove the old leaves, if there is no soil and sand, do not need to wash, directly to the next step. This method is called "raw pickling", where the cabbage is not exposed to sunlight or water, but is cut into pieces and salted. Cabbage all two, and then two cut four, and then four cut eight, that is to say, a cabbage vertical cut into eight pieces, mainly because of our tank is relatively small, cut into small pieces to facilitate the placement. If you use a big jar, the cabbage can be cut into two. Sprinkle the salt evenly on top of the cabbage, and then put it in a clean (no water, no oil) large pot, the salt will slowly work, and the cabbage tie will be out of the water and become soft. At this point, put the cabbage piece by piece in the jar, and put a stone on top that can fall into the jar, the cabbage will become softer and smaller after pickling, and the soup in the jar will become more and more, and the stone will fall into the jar, just enough to hold down the cabbage. The temperature in the room is about 17 degrees, after two weeks, the cabbage becomes like this, fish out a piece of taste, sour and crispy, it is that flavor. The fermentation process of sour cabbage is actually the role of lactic acid bacteria, lactic acid bacteria are widely present in nature, and there are cabbages, without special treatment, sour cabbage can be naturally fermented. Theoretically, pickled cabbage can be made all year round, but only the winter cabbage is the best in season. This is the reason why people in the Northeast buy cabbage by the cartload after winter. If you can buy good quality cabbage, you can pickle it now. Of course, if you don't want to do it yourself, buy a bag of sauerkraut can still eat sauerkraut rib soup, let's look down. There are many ways to eat Northeastern sauerkraut, the most people miss is sauerkraut white meat and sauerkraut dumplings, looks simple, taste a mouthful but fresh to the bone. Today, we will cook a pot of soup with sauerkraut and pork ribs, and the flavor will be superb. Sauerkraut and pork chop soup Ingredients: northeastern China's sauerkraut, pork chop, cooking wine, onions, ginger, dried chili peppers, peppercorns, sesame seeds, star anise, and so on. Ribs clean, cold water in the pot, add wine, ginger, onion blanching, boil a roll after fishing out clean spare. Cleaned ribs back into the pot, add enough water, put onions, ginger, dried chili peppers, peppercorns, sesame leaves, star anise and other seasonings, the amount of various seasonings do not need a lot, if you especially like to eat spicy, the amount of chili can be increased. After the fire boiled and turned to small water stew for 2 hours. When the soup is almost ready, we chopped the sauerkraut, pickled sauerkraut, fished out and directly shredded can be used, do not have to rinse, sour flavor is very attractive, pinch a piece of taste, the texture is particularly crisp. Finally, cut up the sauerkraut into the pork chop soup, cook on low heat for 15 minutes, sauerkraut pork chop soup is ready, the sauerkraut itself is salty, but the amount of salt is not large, remember to make up for some of the salt in the pot. Without additional seasoning, the fermented sour aroma of cabbage and the fat aroma of bone broth completely dissolved into one, acid with a little bit of spicy, appetizing and refreshing, spare ribs after a long time of boiling, bone and meat separation, look at all the special want to eat. In addition to using ribs, other meat with bones and tendons can be paired with sauerkraut, super tasty.