Tender ginger, ginger, bok choy, cabbage, celery, white radish, carrots, pimple vegetables, bamboo shoots, cowpeas and so on are common pickle raw materials, can be used to pickle pickles.
I don't know if there is any in the north, we are here to use the green cabbage, family members have a hobby of cooking dipped in condiments to eat, I feel who is bitter. There is also a can do sauerkraut we locally called "grandma vegetable", the stem has a prominent round bumps. The stem is more than the leaves, and the cooking is a little bitter.
You can also use the cabbage to do, at the moment we are popular here! Salt put a little less easily acid! Not less than too little, so the vegetables will be bad! Soaking method in low concentrations of salt, the application of lactic acid bacteria fermentation vegetables internal sugar born lactic acid, so as to achieve the goal of collecting vegetables. And pay the vegetables with special flavor.
Sauerkraut function and sensitization
Sauerkraut is one of the world's three night pickles, rich in vitamins A, B, C and other major vitamins and a variety of minerals, is a kind of both safe and nutritious vegetable fermentation products. The fermentation of sauerkraut is the result of lactobacillus differentiating the sugar in cabbage to produce an organic acid - lactic acid - that may be directly received by the body.
Lactic acid is received by the body can stimulate the digestive glands to excrete digestive juices to assist digestion and promote appetite, but also can restrain the growth of **** bacteria in the night intestine, cut down on the occurrence of toxins, and phagocytosis of carcinogenic materials, can be useful to prevent colon cancer, rectal cancer and so on. Sauerkraut fermentation process produces organic acids, alcohol, esters, amino acids, etc. formed the sauerkraut peculiar fresh sour flavor, and the texture is crisp and tender, bright, pungent, appetizing and refreshing, sober to greasy.
Sauerkraut manufacturing method
1, put the pick of the cabbage in the outdoor drying two or three days, evaporate some water.
2. Wash your hands and knives clean and complete without oil. Cut off the old gangs and underdone leaves of the well-dried cabbages and cut them in two from the center.
3, the pickling container brush clean and dry, again not a trace of oil.
4, cut the cabbage with boiling water, scald time is not long, first scald the root and then scald the leaves, the color of the vegetable slightly green on it.
5, the cabbage should be cooled first, after the cipher face down pressed into the container, try to press the tight.
6, after the arrangement, the top of the pressure on a stone, with plastic wrap to seal the mouth of the container.
7, the next day injected into the clean water, let the water did not exceed the cabbage, and then sealed the plastic wrap, cut the contact with the air, may be better fermentation.
8, at a temperature of 5-10 degrees in the case of pickling 30 days after you can eat.