I.How long can you store sauerkraut?

Generally speaking, bagged sauerkraut can be stored for one to three days in an unsealed state. If the bagged sauerkraut is not stored in the refrigerator after opening, it can only be stored for one day and should be placed in a cool vent so that the sauerkraut will not deteriorate so quickly; if opened and placed in the refrigerator, it can be stored for three days, but after three days, it is recommended that it not be consumed.

Two, what kind of sauerkraut is delicious?

Sauerkraut is used to make sauerkraut fish, not particularly salty, particularly fresh. Cut the stem into thin slices and the leaves into small pieces. Lean meat shredded, marinated in advance with wine, onion, ginger and garlic. Heat the oil in a pot, fry the shredded meat first, fry the slightly golden meat flavor, then pour in the sauerkraut, fry until soft, pour in a large bowl of water, boil over high heat, simmer over low heat for a while, so that the soup is thick. Bring the pot of water to a boil, add the noodles, and add a bowl of cool water over high heat so that they cook out more gluten-free. Take the noodles out of the pot, add the sautéed shredded sauerkraut, and pour in the thick soup for a delicious flavor. Sauerkraut can also be stir-fried with a variety of vegetables. The most classic pickled fish is mentioned separately. When eating appetizers in the summer, you can not eat more sauerkraut. After all, it is a pickle.

Three, how long does sauerkraut stew taste good?

Northeastern flavor of sauerkraut generally need to be cooked over high heat and then turned to low heat stew for 20 minutes. Szechuan-style sauerkraut, stewed for about 5-8 minutes. Sauerkraut should be cooked through before eating. If you eat poor quality, poor dietary hygiene, moldy, short pickling time sauerkraut for a long time, it may be harmful to your body. There are four secrets to make Northeast Sauerkraut Stewed Spare Ribs delicious. First, before cutting the sauerkraut, it must be sliced. Start by slicing through 2-3 layers with a razor blade. After slicing, carefully shred it. The leaner it is, the better it tastes. Second, sauerkraut absorbs oil just like eggplant, so put more oil in when frying, try to be lard, it's more fragrant and tasty; third, sauerkraut ribs have a mellower, richer flavor than sauerkraut with white meat. Try to choose fat and lean ribs; fourth, you can stew more than one at a time. The more the sauerkraut is stewed, the better the return. You can fill a big pot with some vermicelli, frozen tofu, and so on. Even soup and meat are the spiciest and most seasonal delicacies of the Northeast winter.

Four, sauerkraut and snow peas are different?

1. different definitions

Snow lettuce:Snow lettuce, scientific name: mustard var. Sarsaparilla, alias:potherb mustard, nine-headed mustard, stir-fry mustard, chopped mustard, etc. , brassica genus, angiosperm, is a kind of mustard.

Sauerkraut:Sauerkraut is a type of pickle found in China and some parts of Germany. It is called Gu and is famous in Li Zhou. The Northern Wei Dynasty's Qi - Yao Min Shu details the various ways in which our ancestors used cabbage (anciently known as gui) to pickle sauerkraut.

2. Different distribution ranges.

Snow cabbage:Snow cabbage can be planted many times a year. Jiangsu and Zhejiang winter sowing spring harvested snow lettuce called spring vegetables, fall sowing winter harvested snow lettuce called winter vegetables. In Hunan, Hubei, Sichuan and other places, there are four seasons of cultivation, locally known as "four seasons of snow" (cooking).

Sauerkraut: In the Northeast, the raw material for Northeastern sauerkraut is Chinese cabbage, which local people are used to eating.

Sauerkraut in Southwest China, Sichuan, Guizhou, Chongqing and Yunnan:It is also called pickled sauerkraut. Salty with acid, crispy texture, bright color, fresh smell, appetizing and refreshing, sobering and relieving fatigue, suitable for both young and old. It is a regular side dish for home life.

This is a famous Sichuan appetizer. The flavor is good. If the marinade time is short, it will be a bit "crispy" to eat. It can be called "crispy" with acid inside. It can also be called delicious.

In the northern part of Shanxi, especially in Yanbei, pickles are made after the fall equinox.