A lot of delicious dishes use sauerkraut: for example, sauerkraut fish, sauerkraut bean flower ...... sauerkraut just like this with some pickled peppers to stir-fry it is also very delicious!

In fact, the practice of sauerkraut is also super simple!

Practice

1. cabbage to buy back, should first be placed outside in a cool, ventilated place to dry for a few days, the water of the dish will be smaller;

2. pickled sauerkraut is best to choose a small heart of solid vegetables, vegetables, vegetables, wilted leaves outside the leaf break off, cut off the root of the vegetable after each are washed, with hot water to the Chinese cabbage in the pot to dip can be loaded cylinder;

3. Determine in the cold and not frozen place, wash the vegetable tank, the cabbage tightly compacted into the tank, try to squeeze all the space, starting from the bottom, every layer of cabbage on a handful of salt, yard to the head of the tank, above the pressure on a large stone, with a Shuo cloth cover the mouth of the tank tightly;

4. The third day early in the morning, open the mouth of the tank along the side of the tank filled with cool water to the tank full of not more than the cabbage, sealed the mouth of the tank and wait for the natural Fermentation, a month to a month and a half sauerkraut can be eaten.

Pickled sauerkraut notes:

1. Pickling process can not stick oil, in order to prevent the cabbage from rotting;

2. Pickled sauerkraut more than a month, the best external temperature in the middle of the 5-10 degrees Celsius, vegetable tanks are best placed in the shaded and cold location;

3. Pressing on the cabbage with a stone, on the one hand, is in order to put the vegetables down quickly, so that the cabbage is not exposed to the water surface. This isolates it from the air and prevents the cabbage from deteriorating and rotting during the pickling process.

4. In the cold place to make it slowly fermentation, stained pickle color white through yellow, fresh and crisp, pickled cabbage heart is sour and crisp also with a hint of sweetness. Nutritional composition of sauerkraut; sauerkraut taste salty and sour, crisp and tender, bright color, aroma, appetizing and refreshing, sober and greasy; not only can enhance appetite, help digestion, but also promote the body's absorption of iron. Sauerkraut fermentation is the result of lactobacillus breaking down the sugar in cabbage to produce lactic acid. Lactic acid is an organic acid, which is absorbed by the human body can enhance appetite and promote digestion, at the same time, the cabbage becomes acidic, and the nutrients it contains are not easy to lose.

Precautions

First: Use a water tank, enameled pot or plastic bucket for the container, and not any metal container.

Secondly, the containers, tools, and even the hands should not have any oil on them, as the oil will cause the sauerkraut to rot. Rotting sauerkraut is not edible.

Third: the pickling temperature should be low, so as to ensure that the sauerkraut to slow speed fermentation, the lower the temperature, the slower the fermentation speed. If the temperature is too high, the acidic flavor is released too quickly, the sauerkraut can quickly become sour to eat, but the harmful substances will be very much. The appropriate fermentation temperature is 5-10 degrees.