Sauerkraut is a traditional Chinese method of pickling vegetables. It is made by putting the vegetables to be pickled in sour water and sealing them for fermentation for a few days. Whether it is fried or served cold All are good choices. The common vegetable used to pickle sauerkraut is cabbage. Cabbage is a very common vegetable in supermarkets and markets, and the price is relatively cheap. So what is the pickling method of cabbage?

Easily pickle sauerkraut at home

Ingredients

"2 large mustard greens", "3 tablespoons of salt", "1500g of water",

Method

Cut one leaf of the cabbage, cut the heart in half, and let it ventilate

1: Cut the leaf of the cabbage, cut the heart in half, and let it ventilate

The softened mustard greens after air drying are easy to can, not easy

2: The softened mustard greens after air drying are easy to can and not easy to break

Will the mustard greens Stuff the leaves into the wide-mouth jar one by one.

3: Stuff the mustard leaves into the wide-mouth jar one by one and press them as tightly as possible

1500cc water: 3 tablespoons salt and mix well (

4: 1500cc water: 3 tablespoons salt and mix well (the amount of salt water depends on the size of the container)

Pour the dissolved salt water into the jar filled with mustard greens

5: Pour the dissolved salt water into the jar filled with mustard greens

Take one that can hold down the vegetables when closing the lid

6: Get one with the lid closed At this time, you can press down the utensil to hold the vegetables (use a porcelain bowl that can just fit into it, or old yellow mustard leaves that are not used), so that the mustard greens can be marinated in salt water

Finally, close the lid tightly That's it

7: Finally, close the lid tightly

The finished product will look like on the 16th day, the colder the weather is

8: The finished product on the 16th day It seems that the colder the weather is, the longer the time for the finished product will be.

Postscript: Sauerkraut boiled tripe soup, the soup is sour and tasteless

9: Postscript: Sauerkraut boiled tripe soup, the soup is sour , not salty, pure and authentic ancient taste ^^

Second pickled sauerkraut

Ingredients

Raw materials:

Large 1 cabbage

Seasoning:

5 dried chili peppers

2 teaspoons of Sichuan peppercorns

1 teaspoon of anise seeds

1 teaspoon of cumin seeds

1 apple

Adequate amount of salt

1 tablespoon of sugar

1/2 cup of high-quality wine

1/4 cup lemon juice

Method

1. Separate each leaf of Chinese cabbage, wash and air-dry;

2. Use Spread salt on each leaf of Chinese cabbage and leave it in a bowl for about half a day;

3. Put the dried chili peppers, peppercorns, anise, cumin, apples, high-alcohol wine and lemon juice in a food processor and beat until Make a paste;

4. Pour it into a bowl, add 3 tablespoons of salt and 1 tablespoon of sugar, put the Chinese cabbage in, and mix evenly with your hands;

5. Wash the Wipe the inside of the can with strong alcohol;

6. Put the vegetables into the can;

7. Cover the lid, pour water on the edge, and stick the date on it Label, it is usually ready for consumption in about 10 days.

Tips

1. It is best to use mustard greens, and you cannot find Chinese cabbage or cabbage;

2. The vegetables must be air-dried, otherwise too much water will seep out and there will be no room for flavor;

3. The jars must be wiped with wine to prevent the pickles from becoming moldy.