Marinated sauerkraut can be used to make many delicacies, such as sauerkraut fish and so on. There are countless ways to make delicious cabbage, so how can you get tired of it?

Especially the pickled sauerkraut. Every household here pickles it every year. The pickled sauerkraut is sour, crispy and delicious, and is especially delicious with rice. However, it is not that easy to pickle the sauerkraut well. Many inexperienced friends often pickle the vegetables to pieces, causing flowers to bloom and making them inedible. It is extremely wasteful.

If you want to make sauerkraut that is not rotten, you must keep in mind 3 tips. What are these 3 tips? Let’s take a look together. When making pickled sauerkraut, keep these 3 tips in mind. The sauerkraut will not rot or bloom, and will be sour, crispy and delicious.

Pickled sauerkraut

Ingredients: cabbage, salt, cold boiled vegetables. Steps:

Step one: After buying fresh cabbage, put it on the balcony to dry in the sun for two days. Remove the old leaves outside. If the cabbage is too big, cut it in half. Cut them into pieces, and if they are not too big, just marinate them whole.

Step 2: Then let’s blanch the cabbage a little. Boil enough water in the pot. After the water boils, add the cabbage and blanch it for about 20 seconds before taking it out. Then let it cool and boil, remove and drain the water and set aside. Pay attention not to blanch the cabbage for too long. In this way, blanch the cabbage slightly and the pickled sauerkraut will be delicious and not bitter.

Step 3: Prepare a clean container. We all use a vat here. First, scald it with boiling water, scrub the vat clean and dry it, and then spread a layer of salt on the bottom. Add another layer of cabbage, and place it in the order of a layer of salt and a layer of cabbage until all the cabbage is put in. Finally, sprinkle with a layer of salt, press it tightly, and marinate for a few hours.

Step 4: After a few hours, we pour an appropriate amount of cold boiled water into the tank to cover the cabbage, and then use large rocks to press the cabbage so that the cabbage is completely soaked in the water, and then we put it on top Cover with a layer of gauze and marinate for about a month before eating.

Tips:

1. Blanch the cabbage a little first, so that the pickled sauerkraut tastes good and will not be bitter, but be sure not to blanch it for too long. long.

2. When pickling sauerkraut, do not cover it or seal it too tightly, because sauerkraut is afraid of heat and covering, so you cannot cover it, otherwise it will break easily, but it is not good to expose it to the air, so We can cover it with a piece of gauze to solve the problem.

3. When pickling sauerkraut, be sure to press it with heavy objects such as large rocks to fully soak it in water, so that it is not easy to break. Also, the utensils used for pickling sauerkraut must be oil-free. It is also easy to break if it is stained with oil; temperature is also very important. It should not be placed in a very hot place, but should be placed in a relatively cool place. 2-8 degrees is the most suitable temperature for pickling sauerkraut.