As a northeast person, pickling pickled cabbage is an essential lesson at this time of year! In order to prevent sauerkraut from rotting, the water should be put naturally.

There are two ways to pickle sauerkraut in my family:

First, raw sauerkraut

As the name implies, sauerkraut is a method of directly pickling Chinese cabbage. This method takes a long time to ferment sauerkraut, but it is not easy to rot.

Second, cooked pickled sauerkraut

Boiled sauerkraut is blanched with boiling water, and then covered with a layer of salt and cabbage. The pickled sauerkraut fermented by this method is fast and can be eaten in about 20 days, but the cabbage is easy to rot if it is not scalded well.

-How to pickle sauerkraut? When will the water be released? ——

When will the northeast sauerkraut come out? This is our job. First, put a plastic bag with a thickness of 2.2m on one end of the jar, put the patched and baked Chinese cabbage in the plastic bag in the jar, and put a layer of salt in the two layers of Chinese cabbage until a ballast stone can be knocked on it. After these procedures are completed that day, they will be filled with water, which must be cold water, and the water must be rubbed on the Chinese cabbage. At this time,

The method of northeast pickled cabbage crisp is: first dry pickled cabbage in the sun for a few days, remove the old gang, scald it with boiling water, and then put it evenly in the jar, with a layer of cabbage and a layer of salt, but not too much salt, otherwise the cabbage will slowly turn sour and too brittle. Cover the cabbage leaves on it, and finally find a flat stone to press on it. After a night, add water the next day, and the water must not pass the cabbage. You can eat it in 30-40 days.

Note: If you want to remove the long white film of sauerkraut in time and add water for the second time, you must insist that the water should not pass through the cabbage, otherwise it will easily rot and deteriorate.

It's on the day after the performance.

The pickling method of northeast sauerkraut is to choose cabbage, not too big. This kind of cabbage is pickled thoroughly and tastes good. Cabbage should not be pickled just after being cut, because there is too much water. It should wither after three or four days.

Second, choose a container, generally choose a sink for pickling, brush the sink clean to ensure that there is no oil, then put the cabbage in the tank and put it neatly, sprinkle a handful of salt on the two layers of stacking, and put it in turn. Don't put too much salt, or it will turn into kimchi. After stacking, you can put cold water directly and put a clean weight such as a stone on the cabbage to prevent the cabbage from floating. So, will friends? This is the simplest pickling method.

Answer. From northeast to autumn, every family has sauerkraut. A coup to accumulate sauerkraut. If you want sauerkraut to be crisp and tender, put it in boiling water. The head-to-head code is in the cylinder. It was pressed with a big stone. 24 hours. Add water. Buy two layers and sprinkle a layer of salt when eating horse food. The pickled vegetables are crisp and tender. Answer over.

On the first day, add half the salt and put it into the cut cabbage (stainless steel knife, blanched). The next day, add water, add the other half of salt, add fresh cabbage, and then press the stone. Water is higher than cabbage. Pay attention to the whole process can not have a little oil, salt can be melted with warm water.