Making sauerkraut method two: 1, prepare containers, plastic buckets, jars, tanks, urns can be used, can not use iron aluminum containers, because in the fermentation process will produce lactic acid to the container corrosion. 2, the cabbage to the old gang yards in the container, try to squeeze all the space, if it is not good to put can be part of the cabbage cut.
3, filled with boiling water, add a little salt, do not add is fine, with a stone on the pressure to prevent the cabbage floating up, do not let the cabbage exposed to the water surface, the mouth of the barrel sealed with plastic film, isolated from the air. Placed at 10-20 degrees for 20 days or more, the higher the temperature the shorter the fermentation time.
This step is the key to good sauerkraut, can't get it right will rot, sauerkraut fermentation is the process of lactobacillus reproduction, lactobacillus is anaerobic bacteria, mold fungi is aerobic bacteria, add boiling water is to remove the oxygen from the water, so that the other bacteria can't reproduce to lactobacillus to create the conditions for survival, sealed with plastic film to prevent the air from re-dissolving into the water, the past is the top of the tank with the yellow mud sealed. In the past, it was the practice to seal the top of the tank with yellow mud for the same purpose. Now I don't have to, there is a lid to cover tightly, no lid with plastic film seal, in short, don't let the oxygen into, in order to consume the oxygen in the water, there is also use of sauerkraut fresh - a kind of sauerkraut additives, the purpose is also in order to remove the oxygen in the water, but even I don't like to use the additives.
Sauerkraut is fermented by lactobacilli (lactobacilli are bacteria that are good for people), which produces a lot of lactic acid, which is not only tasty, but also good for the human body.
Making sauerkraut method three:
Northeastern drowning sauerkraut is not called drowning, called accumulation of sauerkraut.
Select a few hundred pounds of large cabbage, trimmed with a knife to remove the roots, cut off the help and excess leaves. Put it in the sun for a day, ultraviolet sterilization. Then pick a large jar, sterilized and washed with boiling water. Put it in a designated spot ahead of time and set it aside.
Blanch the cabbage in a large pot of boiling water, and when the leaves turn a little green, immediately fish out and put on a rack to empty the water dry. When the dish is cool, the cabbage root outward, the leaves in the center according to concentric circles in a circle upward accumulation. Yard until the mouth of the jar is slightly above a semicircle, because the sauerkraut will be pressed down by its own weight and the leaves in the center will collapse. Leave overnight, then the next day wrap the cabbage in the mouth of the jar with leaves and smear the outside with a layer of yellow clay. Put it in a constant temperature place and it will be ready to eat in a month or so.
This is the traditional Northeastern sauerkraut practice, sauerkraut drowning well after the golden color, fragrant nose.
Most of the sauerkraut sold in supermarkets is made from cabbage, and the texture of the raw material is not the same as that of cabbage, and the flavor is even worse. Sauerkraut is mainly anaerobic yeast to make cabbage fermentation, so you can not let the sauerkraut exposure to air. Nowadays, most commercial sauerkraut is fermented with yeast, and two sachets of yeast are put in each jar of sauerkraut, so that the sauerkraut can come out of the jar quickly and capture the market. Individual regions will put salt in the sauerkraut, this practice is unscientific, put salt after the sauerkraut yeast is inhibited, out of the sauerkraut and black and smelly, there is no sauerkraut flavor.
Many times traveled all over the world, but only like to eat their own accumulation of sauerkraut, can not back mouth tank everywhere. I've drowned sauerkraut in fishbowls, glass cups, and small jars, and it's very tasty, no different from the sauerkraut I've accumulated in large jars, and I've even drowned sauerkraut in a handy bag.
To tell you the secret of my experience.
Try to remove the old gangs of cabbage, and drown only the core of cabbage. Use a spoon to cook the cabbage in boiling water for a while longer, then fish it out and let it cool, squeezing out the water from it. Put it in a container and arrange it as open-minded as possible, using space wisely. Then close the mouth of the altar with plastic wrap or plastic bags. If the temperature is high, a few days you can eat
Making sauerkraut method four: sauerkraut, not sour fermented can be called sauerkraut, more than in the Sichuan cuisine in the pickled cabbage fish in sour leaves, that, too sour.
Today's talk is my more than ten years of home brewing Northeast China's large pickled cabbage, and fresh family taste similar 1, selection, cabbage on the good Shandong cabbage on the line, to be in the peak season, a cheap, five cents a catty, the second good quality, are peeled only left the cabbage heart of the kind of less time for post-processing. It is best not to use Tianjin green, it has less water, more fiber, pickled sauerkraut will be silky and dry much.
A cylinder to it a two hundred pounds or can. The first thing you need to do is to get the best out of the situation. 2, wash the vegetables and sunshine
Go to the root, slightly cleaned the dirty things. The first one or two days in the sun, to go to the winter cold and cabbage too much water, this step is indispensable. This step is indispensable. 3, boil water
Boiling water to warm the inner wall of the tank, in fact, you can also use cold water, clean, but over the years found that the hot water is still clean, the key is the taste is good, no pig food tank taste.
On one side, rub the cabbage with a large grain of salt first, which is good for removing water.
Spread a layer of salt, put a layer of cabbage, to the mouth of the tank above two cabbage thick is almost. Boil hot water. Use a plastic sheet to cover tightly. Pressure on the large green stone. 4, update
There will be a lot of water pressure out on the day, pay attention to timely scooping. And the following week scooping water quite a lot, but also can renew a lot of cabbage. So on and so forth, if in Shandong, a month is good. If in the Northeast, a month and a half will be ready. Remember to pickle through, Shanxi people also pickled sauerkraut, but often do not wait until the cabbage is completely browned, eat this kind of sauerkraut, will increase the chance of cancer. Sauerkraut is generally out of water, cut once across the knife and then divided into leaves cut, big oil and fat meat fierce stew.MM do not have to worry, out of the meat fat and not greasy, fragrant plain. If it is too acidic, you can wash it in cold water before stewing.
Additionally, potatoes, blood sausage, vermicelli are all good companions to stewed sauerkraut. Iron pot stewed sauerkraut, pay attention to overnight to be out, stained with iron filings taste of sauerkraut on the loss of color and taste miscellaneous.
Sauerkraut can also be eaten raw, take sauerkraut heart washed, fed with dried chili peppers, add a little soy sauce, is the holiday season fish and meat when the excellent vegetable gazpacho, sour and spicy, clear and clean, the beauty of ah~