In the late autumn in the Northeast, many families begin to pickle cabbage and sauerkraut, but that is a compulsory course for the older generation every year. When it comes to our generation, we usually pickle the cabbage from our parents’ home. In recent years, as their parents are getting older and can no longer make it, most people choose to buy it and eat it. However, many of the sauerkraut sold outside put preservatives in it to ensure the color and taste. It is not as good as making your own pickled sauerkraut, which has a pure taste and can be eaten with confidence.

However, the traditional method of pickling sauerkraut generally requires a large container. Although houses are getting bigger and bigger, the shady refrigerators used to store winter vegetables are getting smaller and smaller or even non-existent. , so there is really no place to pickle a large tank of sauerkraut. Moreover, the traditional sauerkraut uses the whole cabbage or cut into two halves. Every time you take out one and a half cabbage, you really can’t finish it. However, if the sauerkraut is left in the sauerkraut soup for 2 days, the taste will not change, but the color will. It gradually turns from beautiful goose yellow to off-white, which no longer looks appetizing.

I learned from my mother-in-law a quick and easy way to pickle sauerkraut that doesn’t take up much space. You can pickle a few bottles at a time, and then pickle a few more bottles every ten or eight days. In this way, you can pickle the first batch of sauerkraut. The second batch is good, and when you finish the first batch, pickle the third batch. Repeat this way, and you can eat sauerkraut all winter, and only a few bottles don't take up as much space as a large container. This method of pickling sauerkraut is very simple and anyone can learn it. Unlike traditional sauerkraut, which often takes more than a month to pickle the sauerkraut from the inside out, it only takes a week for the sauerkraut to become sour. However, in order to prevent nitrite from It’s dangerous, please wait 15 to 20 days before eating”

Ingredients

Main Ingredients

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Chinese cabbage 1

Accessories

Salt

1 handful

How to quickly pickle sauerkraut

1.

Cut off the roots of the cabbage

2.

Take off all the leaves of the cabbage, wash them clean, and shake the water from the leaves with your hands

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3.

The cabbage part of each piece is sliced ??thinly with a knife

4.

Then stack a few pieces together and cut them into thin strips

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5.

Put in all the shredded cabbage In a basin, sprinkle with salt, and knead the shredded cabbage and salt together with your hands until the shredded cabbage becomes soft and wilted and becomes watery

6.

Put the soft cabbage Put the silk and the extracted water into an oil-free and water-free bottle, fill it, cover it, and do not need to open it during the period. Store it in a cool place out of direct sunlight. You can eat it after 15 to 20 days if it is room temperature. It is very hot and can be left at room temperature for 2 to 3 days before being refrigerated for fermentation

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Picture of the finished product of quick pickled sauerkraut

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Cooking Tips

1. The shredded cabbage must be finely chopped. After marinating, you can take it out and eat it. No need to shred it. To make dumplings, just chop it a few times and break it up a little.

2. Because the cabbage is washed, of course if it is too sour, you can wash it twice with water. The pickled cabbage soup in the bottle also tastes very good. If you like sour food, you can pour some in when stewing. It tastes very good and can be used to cook noodles. Add chili oil to make hot and sour noodles;

3. It doesn’t matter if you use more or less salt, just grab a handful with your hands. That’s it;

4. After filling the bottle with pure water, because the cutlets at the mouth of the bottle will be soaked in the soup, just close the lid and forget about it. Just open it when eating. However, it is difficult to take out the sauerkraut in a pure water bottle. After pickling, you can cut the mouth of the bottle with scissors and pour out the shredded vegetables;

5. If you don’t like to use a pure water bottle, you can use a large glass bottle. Because the glass bottles have wide mouths, the sauerkraut soup will come out from the edge of the lid after the shredded vegetables are fermented. The top layer of shredded vegetables will not be exposed to moisture and will change color, but the taste will not change and you can still eat it after washing. . If you are afraid of water leaking, you can leave an inch at the mouth of the bottle after filling the shredded vegetables, and press it with a small stone, so that the shredded vegetables will be soaked in the soup. There are several methods, choose according to your preference;

6. This method of pickling sauerkraut does not require adding water. The shredded cabbage will automatically release water after adding salt;

7. The sauerkraut will become sour in a week, but according to experts now, it takes 3 to 15 days to become a pickle. When the nitrite concentration is at its strongest, it will disappear in the future. Some say it lasts for 20 days. I was also confused by the experts.