The production method of sauerkraut is not complicated, but it is quite a lot. We need to pick fresh mustard greens. Mustard greens have bright green leaves and are crisp and tender, making them an ideal raw material for making sauerkraut. After buying the mustard greens, remove the old and yellow leaves, leaving only the bright green leaves.
The next step is the pickling process. Pickling requires salt and water, and the ratio is usually 5 pounds of salt for 100 pounds of mustard greens. Mix the mustard greens and salt together evenly, put them in a jar, and then pour in water to cover the mustard greens. The mouth of the altar is pressed down with a heavy object to ensure that the mustard greens are completely immersed in the water.
The pickling time is usually about 20 days, during which time the mustard greens undergo a series of complex chemical changes that produce acids such as lactic acid, which is the source of sauerkraut's sour flavor. The degree of sourness of sauerkraut can also be adjusted according to your own taste. If you like to eat a little sour, you can extend the pickling time appropriately; if you like to eat a little lighter, you can shorten the pickling time.
Pickled sauerkraut can be used to make a variety of dishes, such as sauerkraut fish, sauerkraut stewed pork ribs, sauerkraut fried vermicelli and so on, sour appetizing, appetizing. What kind of vegetables are used to make sauerkraut? The answer is mustard greens! Isn't it simple?
It should be noted that there may be two kinds of sauerkraut sold in the market. One is home-pickled and the other is mass-produced in factories. Factory mass-produced sauerkraut often has chemicals added, such as acetic acid and lactic acid, in order to shorten the pickling time. Home-pickled sauerkraut, on the other hand, is naturally fermented and has a better flavor and is healthier.