Ingredients

Main Ingredients

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1 cabbage

Supplementary Ingredients

Salt

1 handful

Quick Pickled Sauerkraut Directions

1.

Slice the cabbage and cut off the roots

2.

While taking the cabbage, all the Take off all the leaves and wash them well. Shake off the water on top of the leaves with your hands

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3.

Slice each piece of cabbage thinly with the flat of a knife

4.

And then stack the pieces on top of each other and cut them into julienne shreds

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5.

Slicing all the cut cabbage into julienne shreds is a great way to make the cabbage more succulent and more flavorful than it is in other parts of the world

5.

Put all the shredded cabbage into a pot, sprinkle with salt, knead the shredded cabbage and salt together with your hands, and the shredded cabbage will become soft and wilt out of the water, then it is ready

6.

Put the softened shredded cabbage and the water out of it into the oil-free and water-free bottles, fill them up, put on the lids, and don't need to open them during the period, put them into the cool place where the sun doesn't shine directly and they will be ready to eat in 15~20 days. If the room temperature is very hot, you can put it in the refrigerator after 2~3 at room temperature for cold fermentation

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Quick Pickled Sauerkraut Finished Picture

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Cooking tips

1, cabbage shredding must be cut finer, marinated and eaten when fishing out can eat, do not need to cut silk, dumplings only need to chop a few chopped a little broken on the line.

2, because the cabbage is washed, of course, if you think the acid can be washed twice with water, the bottle of sauerkraut soup flavor is also very good, like to eat sour, stewed vegetables can be poured into some of the flavor is very good, but also can be used to cook noodles, put on chili oil is hot and sour noodles;

3, the amount of salt more or less is no problem, just grab a handful of your hand can be;

4, with pure water bottles stuffed, because the mouth of the bottle small vegetable silk will be soaked in the soup, just cover the lid and do not care, eat when you open it, but with pure water bottles of sauerkraut is not good to take out, you can pickle the bottle with scissors to cut the mouth of the bottle will be poured out of the vegetable threads;

5, do not like to use the bottle of pure water bottles can be used with a large glass bottle, because the glass bottles are wide-mouthed, full of After the fermentation of shredded vegetables sauerkraut soup will emerge from the lid side, the top layer of shredded vegetables will not be able to contact the water and discoloration, but the flavor will not change, after washing can eat the same. Fear of bubbling water can be loaded with shredded cabbage after the mouth of the bottle to stay an inch, press a small stone, so that the shredded vegetables will be immersed in the soup, several methods can be, according to their own preferences to choose it;

6, this pickled cabbage pickling method does not need to put water, shredded cabbage will automatically come out of the water after the release of salt;

7, sauerkraut a week on the sour, but according to the experts now say that between 3-15 days is between the pickled vegetables nitrite concentration the most concentrated time, after that there is no more, there are also said to be 20 days, I was also confused by the experts.