Introduction: Grandma has used pickled sauerkraut for 50 years. Remember these four points. Crispy and refreshing, it won't go bad for a year!

Every time I go to grandma's house, she will take out her pickled sauerkraut and make it for us. No matter how she cooks it, it tastes crisp and refreshing. Every winter, grandma will start pickling sauerkraut. I happened to be at home this year, and I'm going to learn sauerkraut from my grandmother. Many people think pickling sauerkraut is a very simple thing, but when I started to cook it, I found it really wasn't that simple. Pickled sauerkraut will be sour, rotten, black and smelly.

So how can we make pickled sauerkraut crisp and refreshing, and it won't go bad for a year? It's actually quite simple. My grandmother told me that she has been pickling sauerkraut for 50 years and has mastered some tricks. These four points should be kept in mind if you want to pickle crisp and refreshing sauerkraut. Here is to share with you the specific method of pickling sauerkraut. I hope all the friends who like sauerkraut can pickle delicious, crispy, refreshing and lasting sauerkraut after reading it, so I won't say much and serve it directly to you.

Make pickles

The ingredients we need to prepare are: Chinese cabbage, edible salt, dried peppers, fennel, white wine, rice washing water and a clean and disinfected jar.

Then we will deal with the ingredients:

1, put the Chinese cabbage in the sun for one day, then wash and remove the roots, tear off the dead leaves, add enough water to the pot, add appropriate amount of edible salt, boil the water, blanch the Chinese cabbage roots for 20 seconds, and blanch the whole Chinese cabbage for 30 seconds. At this time, we will find that the leaves of Chinese cabbage begin to change color. At this time, we will take out the Chinese cabbage.

This jar should be made of ceramics. Never use plastic to ensure that there is no oil or water. Then sprinkle a layer of edible salt, lay a layer of Chinese cabbage flat, sprinkle a layer of edible salt inside, and enlarge the Chinese cabbage. Enlarge cabbage and edible salt in turn, and put more edible salt closer to the upper layer. Generally, 1kg edible salt can be pickled.

3. The rice washing water does not need to be heated or boiled, because the heated or boiled rice washing water becomes rice soup. Pickling sauerkraut requires rice washing water instead of rice soup. This method must not go wrong. It doesn't matter if your family isn't going to wash rice and water. At this time, we need to add water to the pot, add some dried peppers, fennel and pepper to boil, then let it cool, and so on, pour it into the ceramic jar.

4. Finally, adding a bowl of high-alcohol liquor can play a good role in sterilization and disinfection, and also make the taste of Chinese cabbage more perfect. After this step, we can wrap the ceramic jar tightly with plastic sheets, put it in a cool and ventilated place, wait for the curing to be completed, and then enjoy the delicious food. The curing time must not be less than one month, otherwise the nitrite contained in edible salt is still very high, and eating too much is not good for our health.

The above four points are grandma's recipe for cooking sauerkraut for 50 years. Although the whole process is simple, it can make sauerkraut more crisp and refreshing, and it will not go bad after one year. Friends who like sauerkraut must learn. After all, the sauerkraut cooked at home is more delicious than the sauerkraut bought outside, and it will be healthier and more hygienic.

Today's food sharing is over here. I wonder if you spectators have learned it? If you have other good pickling methods, please leave a message in the comment area to share, so that we can gain more in the exchange, which I am very much looking forward to.

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