Friends who like to eat sauerkraut, besides buying it in the vegetable market, we can also make it ourselves. The method is simple and easy to make, and it is more delicious and hygienic than sauerkraut bought in the vegetable market. Here are two common ways to pickle sauerkraut with big leaf mustard.
Ingredients: big leaf mustard, salt, white wine, rice washing water, wide-mouth glass bottle.
Practice:
Ingredients: big leaf mustard, salt, pepper, white wine, wide-mouthed glass bottle.
Practice:
Tips for pickling large-leaf mustard: large-leaf mustard does not need to be washed before drying, because the leaves inside the washed large-leaf mustard are easy to rot when drying. In addition, don't touch the oil when pickling and sterilize it, so that the big leaf mustard always soaks in the water. The last thing to pay attention to is that it must be sealed and preserved, so as not to leak into the air to avoid the deterioration of sauerkraut.
Mustard meat is thick, crisp and tender, and it is the best ingredient for pickling sauerkraut! Well-made sauerkraut, sour and appetizing, crisp and refreshing, is very good for making pickled fish, fried pork intestines with sauerkraut and sauerkraut soup noodles. It is the season when mustard is on the market, and it is also the best time to pickle sauerkraut. Let's share with you the sour, crisp and refreshing, especially delicious authentic pickling method of sauerkraut!
Prepare ingredients:
Big leaf mustard, coarse salt, rice washing water
Production process:
1, buy big leaf mustard and expose it to the sun for one day (if the mustard is big, it can be dried for two days).
2. Find a clean jar and put the sun-dried mustard into it. Remember to sprinkle a proper amount of coarse salt every time you put a layer of mustard into it, and press it hard every time you put mustard into it.
3. Put the rice washing water into a clean and oil-free pot, bring it to a boil and let the temperature drop.
4. Pour the boiled warm washed rice water into the jar without mustard, cover it, seal it, put it in a cool place, and marinate it for 20 days before eating.
Tip:
1, remember that there can be no oil in the whole pickling process, otherwise it will easily break.
2. Take as much as you eat when you are pickled, and seal it after you finish it.
The big leaf mustard is pickled, so friends who like to eat it can help themselves! Welcome everyone to like and pay attention! Thanks for reading!
How to pickle big leaf mustard? I still know a little, because I live in a small rural area, and in the small rural area where I live, almost every household has the habit of pickling vegetables, and there is big leaf mustard, but every time I pickle big leaf mustard,
Most of them are after winter, but before winter, they will put the big-leaf mustard in the cellar in advance, and when winter comes, they will take it out and pickle it into delicious sauerkraut. Today, we will share with you the specific methods of pickling big-leaf mustard here, but our pickling methods here.
Most of them are traditional practices, so in some steps, they may not be so hygienic, but they can still be eaten. After all, even I have been eating this big-leaf shepherd's purse for 30 years, but from a health point of view, this pickled sauerkraut is still not recommended for everyone to eat often.
▼: Prepare materials
Capsella macrophylla 15, a clean stone, an appropriate amount of salt and cold water.
▼: Preparation work
Clean the large-leaf shepherd's purse, and cut off the larger head, and then cut the larger mustard into two sections from the middle.
Put the cut shepherd's purse in the sun and dry it thoroughly. This process is estimated to take about 1-2 days.
▼: Start working
1. Prepare a clean jar and put in the sun-dried big leaf mustard, but when you put in the big leaf mustard, put a layer of mustard and put it in a layer of big salt until all the big leaf mustard is put out.
2. Bring the pot to boil. After the water is boiled, let the boiling water in the pot cool completely. After the boiling water in the pot is completely cooled, pour the cooled boiling water into the jar containing the big leaf mustard.
3. Put the prepared ballast into a jar filled with water, and marinate the jar in a cool place for about 30 days. When the time comes, you can take out the ballast and take out the marinated big leaf mustard to cook and eat.
① Why use big salt to pickle big leaf mustard?
Answer: When pickling big leaf mustard, the reason why big salt is used to pickle big leaf mustard is because only these big salts have enough salt power to completely pickle these big leaf mustard.
② Why use cold boiled water?
Answer: When curing big leaf mustard, the reason why cold boiled water is used to cure big leaf mustard is mainly because the cold boiled water of boiling water has completed the function of bacteria disinfection.
(3) why do you want to cut the larger big-leaf shepherd's purse in half?
Answer: When processing the big leaf mustard, the reason why the big leaf mustard should be cut in half is mainly because it can save some pickling time and make the big leaf mustard taste good.
(4) why do you want to put a pressure stone into the jar?
Answer: When curing the big leaf mustard, the main reason for putting pressure stones into the jar is to prevent the big leaf mustard from floating up in the jar.
In fact, big leaf mustard is still relatively easy to pickle, but it is not recommended to pickle in hot summer, because some deterioration will definitely occur in summer, and only in cold winter is the best time to pickle big leaf mustard.
Big-leaf Jiecai, also known as Juanxin Jiecai, pickled sauerkraut and plum vegetables are especially delicious. The meat is more leafy and less crisp. The process is also simple.
Wash the harvested or bought interface vegetables with water first, and don't stir them in the process of washing, so that it is still a whole tree. After washing, dry the water in the sun.
Boil boiling water in a pan without oil, blanch the jiecai in boiling water and remove it. Boiling water is used to shorten the curing time. Prepare a clean bucket or altar, and take a big gulp of that kind of utensil. Drain the mustard, put the mustard layer by layer in a container, and add salt to each layer. Generally, ten Jin of vegetables and two Jin of salt. Preferably coarse salt. Fill up the dish and put more salt on the top layer. Then put a white plastic bag on it to prevent air leakage during pickling. Find two small wooden boards or bamboo pieces and put them on it. Find a big stone or a bucket of water and press it on the board. The purpose is to press out the water of the dish. It has enough weight to press it, and the water of the dish will be pressed out quickly in two or three hours. Salt water will not rot if it is soaked in jiecai.
Generally, it takes about 5 days to soak. If you want to be more sour, soak it for a few days, the longer it takes, the more sour it will be. If dried plum vegetables are dried, they can be dried in 5 or 6 days.
Big leaf mustard is a common vegetable for pickling sauerkraut. The advantage is that there are many leaves and few stalks, so the pickled sauerkraut should be eaten.
The use of boiled sauerkraut is more hygienic and healthy, and its practice is as follows:
1, wash the vegetables and dry them. You can bask in the sun for 1-2 days, and you can bask in the sun for half a day 1 day in summer. The more dehydrated the vegetables are, the longer the pickled cabbage will be preserved.
2. Boil a pot of water with a pot, scald the vegetables until they are 5-6 minutes cooked, and take them out of the pot to cool;
3. Put sauerkraut in a container, a bucket or an altar, add cold water (cold water should immerse all the dishes) and put a few spoonfuls of salt (not too salty).
4. Put the pickle jar in a cool place for 2-3 days and it will be sour.
Note: pickled sauerkraut must be fried before eating. If you don't fry it, you can eat raw water (unsterilized) and eat a bad stomach.
I make this sauerkraut without salt, which tastes sour and crisp as an appetizer, boiled fish with sauerkraut, fried lean meat with sauerkraut and beef with sauerkraut. Let me share with you how I make sauerkraut. The method is as follows:
Wash the vegetables first, then boil a pot of water in a pot. After the water boils, scald the vegetables in the pot and take them out. Put them in a glass jar and add boiling water to the ceramic jar. If there is no boiling water, add cold boiled water, only the boiled water will be sour slowly. Cover the glass jar, cover the ceramic jar, add water to seal it for about a week, and eat it at a high temperature of two to three days. This is how we rural people make sauerkraut.
In Korea, mustard pickle is quite famous, and it is also an indispensable side dish for Koreans. Pickled mustard pickles, pepper is essential, so pickled mustard pickles taste sour and sweet, spicy and fragrant, which can play a good role in appetizing and stimulating appetite. Next, I will share with you the authentic Korean mustard pickle making method!
Mustard, coarse salt, clear water, dried Chili, glutinous rice paste, Chili noodles, fish sauce, shrimp sauce, shrimp, onion, garlic, ginger,
Stir-fried sesame, shredded pepper, onion, carrot and chestnut.
The first step is to remove the old leaves and yellow leaves from mustard and rinse them with water.
Step 2: Mix 450g of crude salt with 2kg of clean water to make salt water, put the washed mustard into salt water, marinate for 3-4 hours, take it out, rinse with water and squeeze out the water.
Step 3, mix the fish sauce and shrimp sauce.
Step 4: Grind garlic, ginger, onion and dried pepper, and boil them together with glutinous rice paste.
Step 5: Cut carrots into filaments, and chop chestnuts and onions.
Step six, mix the remaining materials except mustard as seasoning.
Step 7, when pickling mustard, grab a handful of thick seasoning and put it on the mustard, then put the mustard into the jar one by one, compact it, put the rest of the sauce on the top, and then eat it after a month of pickling and fermentation.
Mustard is a little bitter. A cool old tea can also be used as a delicious food.
I have a way of eating it called <: < Vegetable feet > > Delicious and hot and sour.
1 A few roast chicken necks and one chicken foot: Roasted ribs: A San Gao 100g of water, 3 liters of A San Pi 10 slices of dried Chili10 strips of mustard greens, 2 kg of oyster sauce, 3 tablespoons of soy sauce and 5 tablespoons of soup.
Steps of vegetable feet
Step 1
Dried Chili peppers are seeded and washed. Wash the three skins. A San Gao is mixed with proper amount of water (three liters of water from the material) and seeded. Add the above materials and the rest of the water, add roast chicken, chicken feet ribs and other pots to boil. Wash and cut the mustard into suitable sizes when the water is boiled.
Note: the above meat is better to be of the quality of roast meat for banquet, so it is more fragrant.
Step 2
Add seasoning, adjust the taste and then boil. Add mustard into the soup three times every IO minute, and it will be ready after 2 hours.
This dish will taste better in two days.
1. Wash mustard and wrinkle it in the sun. If there is no sun, it can also be air-dried. Generally, one day, the vegetables will be soft.
2. Boil water with a rice cooker at night, just enough to soak the vegetables, and turn off the electricity when the water temperature is about 60 degrees. Turn over the food halfway and sprinkle with salt. I put three small spoons of salt, so I can put less salt and add it later when I fry. Just cover it and stuffy all night. Oh, the water should not be too hot. If it is too hot, the dishes will be cooked and it will be difficult to seal them. Besides, it should not be stained with oil.
3. Opening the pot cover in the morning has turned a little yellow. Put it in the container.
4. seal it.
The next morning, I opened it and smelled it, but it was mainly the taste of salted vegetables, and it was not sour yet. Three days will make it a little sour.
6. I still can't help but take a small piece and put it in the noodles. Well, it's not sour. It tastes like salted vegetables. It's delicious.
7. Looking forward to delicious sauerkraut in two days.
Mustard is rich in mustard oil and has a spicy taste. After pickling, it has a special flavor, which can not only promote the digestive function of stomach and intestine, but also enhance appetite. In particular, it has the effect of promoting the transformation of food into vitamin A, and is a good food therapy for protecting eyesight and ophthalmologists.
Mustard is rich in mustard oil and has a spicy taste. After pickling, it has a special flavor, which can not only promote the digestive function of stomach and intestine, but also enhance appetite. In particular, it has the effect of promoting the transformation of food into vitamin A, and it is a good food for protecting eyesight and ophthalmologists. Mustard is rich in mustard oil and has a spicy taste. After pickling, it has a special flavor, which can not only promote the digestive function of stomach and intestine, but also enhance appetite. In particular, it has the effect of promoting the transformation of food into vitamin A, and it is a good food for protecting eyesight and ophthalmologists. Pickled mustard formula 1. Mustard (also called mustard pimple) 10 kg fresh mustard is shredded and salted for 24 hours, then squeezed with water. 2. A catty of salt (use a large part of pickled shredded mustard, and mix the rest with other seasonings) 3. Chili powder 3 2 4. Garlic 1 catty 5. monosodium glutamate 3 2 6. Vinegar: half a catty 7. Cooked soybean oil: 3 2 8. Sugar: 3 Two squeezed mustard greens, and mix with seasonings.