Pickled sauerkraut can be stored for a long time, but the pickling method actually tests the skill of the producer. When pickling sauerkraut, as long as you keep these three points in mind, you can make sour and crispy sauerkraut. Come and find out.

The first point is the pickling utensils. If you are pickling vegetables, it is recommended to use earthen jars, glass, or ceramic containers, not metal ones. When pickling sauerkraut, the water in the vegetables will produce acidic substances after fermentation. If metal utensils are used, they will corrode the metal containers, thus producing harmful substances that will affect the taste of pickling.

The second important point is that rice water is essential. Many people use water when pickling sauerkraut, but in fact, using rice water is more effective. Because the rice water contains a lot of starch, it can promote the reproduction of lactobacilli during the fermentation of sauerkraut, making the sauerkraut more delicious.

The third key point is to add white wine. White wine is also essential when pickling sauerkraut. First of all, white wine has a bactericidal and antibacterial effect. Secondly, white wine can increase the aroma of sauerkraut. When making sauerkraut, you can add a small amount of white wine. If you add too much, it will affect the fermentation effect of sauerkraut.

Now that you understand the three key points of making sauerkraut, let’s share with you how to make homemade pickled sauerkraut!

The first step: clean the freshly bought mustard greens and put them in the sun for 2 to 3 days, so that the water of the mustard greens can dry out and the surface will wrinkle.

Step 2: Cut the dried mustard greens in half, pour in salt, and rub evenly with both hands to ensure that the "whole body" of the vegetable is covered with salt.

Step 3: Prepare a container for mustard greens. It is best to use a glass jar or jar. Put the evenly kneaded mustard greens into the container, then pour in an appropriate amount of rice water and a small amount of high-concentration white wine, seal it and put it in a cool place for fermentation and pickling.

Step 4: The pickling time is about 12 to 15 days. When you see that the water of the kimchi has a light yellow color and the mustard itself has turned golden, you can take it out, clean it and make delicious food.

Sauerkraut is not only stored for a long time, but can also be made into various delicacies, such as sauerkraut beef, sauerkraut pork ribs, sauerkraut soup, and it is also good to use as porridge. What are you waiting for? Come and try it!

Tip: Don’t worry about the salt when rubbing it. You can only use more salt for pickling sauerkraut, otherwise the sauerkraut flavor will not be enough and it is very likely to fail. The pickled sauerkraut should not be exposed to water or oil, otherwise the sauerkraut will easily deteriorate and the taste will be different.