There are not many "ancestral" sauerkraut jars.

Before winter comes.

Mothers all want to lay out pickled cabbage

In the snowy season outside

Stew sauerkraut with big ribs

A cooing sound, a hot breath.

A room full of sour taste

Hmm! Jie is the authentic northeast flavor!

The autumn wind is rustling, and it's time to accumulate sauerkraut.

Today, Xiaobian will give you a detailed introduction.

Production process of northeast pickled cabbage

Hurry up and collect! Do authentic northeast food!

1

Choose vegetables

It is advisable to choose seven or eight medium-cooked cabbages.

2

Drying vegetables

Leave the cabbage outside to dry for two or three days, evaporate some water, and the appearance will not be crisp. Just start to wither.

three

pickle

1. Use a kitchen knife to remove the roots and leaves of Chinese cabbage, then remove the old vegetable stalks and bad leaves on the surface of Chinese cabbage, then wash them with clean water and throw the water inside for later use. If the jar mouth is small or you want to pickle quickly, you can cut the Chinese cabbage vertically in half; Soak in salt water, and the ratio of salt to cabbage is 2%.

Note: Not only cabbages need to be disinfected, but also pickled sauerkraut containers, especially pickled sauerkraut tanks that have been pickled with rotten sauerkraut in the previous year need to be disinfected carefully, and special attention should be paid to the disinfection of edge gaps, because various bacteria are easy to exist here.

2. Boil the cabbage in hot water that seems to be boiling at about 50℃. The scalding time should not be long. First scald the roots and then scald the leaves. It is better to take out the cabbage and squeeze it dry when the cabbage is scalded, the color turns green slightly and the skin is wilted.

3. Wash and dry the pickle jar without any oil, then sprinkle a handful of salt (granular salt) on the bottom of the jar, then put the cabbage into the jar, and press it up tree by tree in the head and outside Ye Chong, and compact it until the whole vat is full. Sprinkle a handful of salt on every two floors, and then sprinkle a handful of salt after it is full, and press on the washed stones or heavy objects.

4. Inject clean water the next day, so that the water doesn't pass the cabbage, and then seal it with plastic wrap to reduce contact with the air, which can better ferment.

5. Marinate for 30 days at the temperature of 5- 10 degrees, and you can eat it. When eating, you should take it layer by layer from top to bottom. When taking sauerkraut, you must never take out the stone pressed on it, so as to prevent sauerkraut from floating up naturally and rotting without pressure. Take as much sauerkraut as you eat, and don't take too much at a time to prevent it from going bad and keep it delicious, sweet and crisp.

6. Pay attention to the water level in the container during the period, and scoop out some in time to prevent overflow if the water accumulates too much.

7. Wash or soak sauerkraut before eating, squeeze out the water and cook.

Tips

1. The ratio of Chinese cabbage to salt is110.

2. Choose fresh and full Chinese cabbage. If there are scars or deterioration on the side of the cabbage, don't leave it.

3. Don't scald the cabbage too much, it will rot easily.

4. The whole process must be oil-free, the container is oil-free, and the tools are oil-free. If the pickled cabbage is stained with oil, it will also rot the jar.

5. Use water tanks, enamel pots or plastic buckets as containers, but not any metal containers.

6. After two or three days, open the tank to see how much water the cabbage has poured. If there is less water in the tank, add cold boiled water. In a few days, the cabbage will slowly enter the water with the infiltration of salt. If there is more water in the tank, scoop it out with a clean, oil-free cup. In short, just don't expose the top dish to the water, it will be moldy.

7. The temperature is very important. It is best to place the sauerkraut jar at about 5- 10 degrees. If the temperature is too high, it is easy to rot the jar, and if the temperature is low, it does not like acid.

8. It takes more than one month from the time the Chinese cabbage is put into the jar to the time it is taken out to eat. Pickled sauerkraut within one month cannot be eaten, and nitrite exceeds the standard.

Recommend several ways to eat sauerkraut

Stewed sauerkraut powder

1. Pork is cut into thin slices or filaments, and 50g of oil is put into a pot and heated to 80% maturity;

2. Stir-fry the pig fat until it becomes slightly discolored, then add the pickled cabbage drained with water, vermicelli, water or broth to soak the vegetable material;

3. Cover the pot and heat it with high fire, and then change it to medium fire (induction cooker1000 w) after hot air comes out from the pot edge;

4. After stewing for 20 minutes, add salt and chopped green onion, stir fry and cover the pot for 2 minutes, add proper amount of monosodium glutamate, stir well and serve.

Chinese sauerkraut meatballs

1. Mix the soup with dried shrimps and pork fat, and the soup can be more. After adding sauerkraut, cover the lid and heat it to the boil.

2. Stir the eggs evenly, add the meat stuffing and flour into a paste, and when the soup is boiled, change it to a spoonful of medium heat. (The meatballs are cooked quickly because they are small, and it is forbidden to be too big to be cooked.) The meatballs are put into the pot and formed in 50% hot soup.

3. Change to medium fire, add meatballs to medium fire (induction cooker 1000W) and cook for 20 minutes.

Although sauerkraut is good, you can't eat more.

Lactic acid contained in sauerkraut is an organic acid, which can be directly absorbed by human body. When the muscles of the human body are in a relaxed state and the oxygen demand is reduced, a part of the absorbed lactic acid can be converted into cupric acid, which is oxidized into carbon dioxide and water through the tricarboxylic acid cycle, and a large amount of adenosine triphosphate is produced. Adenosine triphosphate (ATP) is a substance needed by human cell metabolism, which can treat chronic hepatitis, chronic cardiomyopathy, polyneuritis, sequelae of cerebrovascular accident and so on. Lactic acid can also stimulate the secretion of gastric juice and help digestion. At the same time, lactic acid can kill a variety of bacteria and inhibit the reproduction of spoilage bacteria in the large intestine. Therefore, sauerkraut has high nutritional value.