Every autumn and winter, many people buy Chinese cabbage. At this time, the Chinese cabbage is big and sweet, and it is delicious whether fried or pickled. Especially in the north, people often pickle dozens or hundreds of pounds of Chinese cabbage to make sauerkraut at a time, so that they don't have to worry about appetizers all winter. Many people know that pickled sauerkraut is simple, but it is not so simple to do. Most people can't eat pickled sauerkraut for the first time, which wastes dozens of pounds of cabbage. In fact, it is also skillful, so today we will share it for everyone. How can pickled sauerkraut not rot?

Pickled sauerkraut is sour and not rotten as follows:

1. Wash the Chinese cabbage and cut off the pedicle. Cut it in half in large quantities, and divide it into pieces in small quantities. Because if you want to pickle cabbage better, you need to increase the contact area, cut it in half and cut it into four parts, and divide it into pieces if the quantity is small;

2. Bring the pot to a boil with enough water. First, partially blanch the cabbage stalks for 15 seconds, then completely blanch them for 1 seconds until Microsoft turns green. Blanching cabbage can make pickled cabbage marinate in place faster, and the stem is hard, so it should be scalded first, but it should not be too soft as a whole;

3. put it into a vat that is washed and dried, compact a layer of cabbage with a layer of coarse salt, and hold it down with a big stone or heavy object that is washed and dried for one day. Note that there must be a layer of cabbage with a layer of salt, and each layer can't be added more to avoid being too salty, and it will taste good for a day;

4. Boil a pot of hot water, add fennel and pepper, cook for 1 minutes, add a spoonful of salt, let it cool, pour it into a vat, seal it and pickle it for one month. Boiling water here is for sterilization, and then adding salt to cool it and pouring it into cabbage to prevent cabbage from rotting. Generally, it can only be eaten after pickling for more than 2 days. What three key points should be paid attention to in pickled sauerkraut?

If you want to pickle Chinese cabbage well, you must keep in mind the following three keys:

1. Blanch Chinese cabbage once. This step is very important. Many people pickle pickled sauerkraut directly when they make it, so that it can't be cleaned with water, and there may be flying insects and other unwashed inside the cabbage, so it is easy to rot. First blanching can effectively sterilize and soften the cabbage, and then pickling is easy to sour. Of course, blanching is also exquisite. First blanch the cabbage stalk for 15 seconds to make it soft, and then put it down.

2, salt needs to be thickened. This is also a mistake made by many people. Crude salt must be used to make pickled sauerkraut, because the penetration of crude salt is slightly slower, and pickled cabbage is not easy to rot, and the crude salt can keep the pickling effect lasting for one month, while the fine salt is corrosive. It is easy to pickle cabbage prematurely, but it cannot be sterilized for a long time in the future, which may make it more prone to rot and stink.

3. Water should be boiled in cold water without cabbage. Many people don't understand this step. Some people think it's adding tap water, but tap water is raw water, and it's full of bacteria. No wonder your cabbage will be pickled, but some people know that it's adding boiled water but adding it without cooling, which leads to the high temperature stewing of cabbage. The correct way is to add cold boiled water. It's best to add fennel and pepper to boil and add cold water at the same time, and this water must not pass through the cabbage to avoid the cabbage from contacting with bacteria in the air. Finally, you can add one. Tips for making pickled Chinese sauerkraut:

(1) When pickling pickled Chinese sauerkraut, the rotten leaves and yellow leaves on Chinese cabbage should be removed as much as possible, so as to avoid spoiling ahead of time and affecting the taste and mouthfeel of other Chinese cabbages.

(2) The pickled Chinese sauerkraut can be dried for 2 days to remove water, and then pickled, which can make the taste more crisp. However, it is also necessary to completely remove the old yellow leaves before pickling the sun-dried Chinese cabbage, so as to avoid other Chinese cabbages from rotting and stale.

(3) Finally, it is necessary to cover the cabbage with water for two purposes: one is to completely isolate the cabbage from air bacteria, which is convenient for better fermentation and souring; the other is to make the cabbage in the whole tank eat enough salt in the water evenly, and make the cabbage sour into sauerkraut evenly inside and outside.

(4) The reason why Chinese cabbage is always pressed with stones is to reduce the gap between Chinese cabbages, and not to bring more airborne bacteria into Chinese cabbages, so that Chinese cabbages can better sour with the coarse salt in the middle, and the pressed Chinese cabbages are not easy to rot.