Sichuan Laotan sauerkraut has a history of more than two thousand years. For thousands of years, this pickle jar of every household has grown up with countless Sichuanese. Kimchi is the taste of home, and kimchi is the most emotional dish of Sichuan people. Sichuanese can make many kinds of pickles according to different seasons.
Sauerkraut can be an appetizer and a dish in our diet, and it can also be used as a seasoning to cook. The production of pickled cabbage goes through many processes, such as removing dead leaves, cleaning, soaking in boiling water and fermentation in the jar.
Sichuan Laotan pickled cabbage (pickle) is made by traditional technology, and the whole vegetable is the first choice. It is light green in color and has no yellow leaves. The old altar is naturally pickled, with pure sour taste, authentic taste and sour, crisp, tender and smooth taste.
Every seemingly simple step is several times more complicated than it seems. The degree of dryness, tedious cleaning and the proportion of seasonings are all very important, and there can be no carelessness.
Here is a detailed introduction to the production process and production process:
1. Sun-dried vegetables: Fresh vegetables picked from the ground are air-dried outdoors to remove excess water.
2. Washing vegetables: Take the dried vegetables back and put them in clear water, then wash them one by one and dry them.
3, seasoning: cold water, Zigong salt, pepper, pepper, garlic, brown sugar, put into the altar.
4. Vegetables: After all the seasonings are put into the jar, put the dried vegetables into the jar and seal them.
Green vegetables, boil a pot of boiling water. Take it out and put it in a clean oil-free bottle. Then pour in cold boiled water. Add a salt and marinate it for seven days, so it's not very sour.
Step 1 Break the prepared vegetable heads into small pieces by hand, then put them in clear water and soak them in clear water 15 minutes.
Step 2: Take out the soaked vegetable head, remove and drain, add 30 grams of edible salt and marinate for half an hour. Take it out after pickling and press the water outward.
The third step is to put the vegetable head into the pot, add the remaining salt, pepper powder and pepper powder, as well as white wine and white vinegar. After pickling for 24 hours, the vegetable head inside will soon taste.
Step 4, take out the pickled stopper, cut it into filaments, and add sesame oil to make homemade mustard tuber, which can be used. The longer the curing time, the better the taste. In addition, it is best to keep pickled mustard tuber in cold storage after pickling, which will make it last longer.