However, there are still some precautions for seemingly simple sauerkraut, otherwise sauerkraut is easy to rot or not crisp enough. The following is a detailed production process, and the points that need attention are summarized at the end of the article.
Sauerkraut preparation materials: 2 northeast Chinese cabbages, with appropriate amount of salt.
Production process:
1, it is best to buy scattered northeast Chinese cabbage (also known as Tianjin green) for sauerkraut. In addition, if the cabbage you buy has a lot of water, put it indoors or on the balcony for a day or two to evaporate too much water to prevent it from rotting easily during the pickling process.
First, cut off the roots of cabbage. If the outermost layer is not good, you can throw away the old cabbage bangzi.
2. At the top of the cabbage, cut off the leaves outside the cabbage core. The last thing we want to eat is cabbage. Too many leaves not only take up space, but also rot easily.
3. Process the cabbage into the following picture. I cut off the roots and leaves of Chinese cabbage and took them out to dry. The cut green leaves of Chinese cabbage are good for stewing or making zongzi. )
4. Prepare a boiling pot with a big opening and boil a pot of water in advance. At this point, cut each cabbage into four equal parts, as shown in the figure below. If the pickle jar at home is big enough, it can be cut in half or not. Divide into smaller pieces for easy filling and tightly plug the small pot. After cutting, you can simply clean it. If the whole tree is pickled, the outer layer can be cleaned.
5. After the water is boiled, put the cabbage in. It is best that the outer layer is facing down, and the outer layer is older. Long-term burns require hotter water. Don't cover the pot, the water in the pot will continue to be hot. One of the purposes of scalding Chinese cabbage is to sterilize it so that it is not easy to rot; Secondly, pickled sauerkraut is more brittle after the cabbage is scalded.
6. Take it out after scalding for about 30 seconds, put it into a basin that can drain water, control excess water and let it cool thoroughly as soon as possible.
7. Prepare a glass jar or ceramic jar and clean it without oil, including the knife and chopping board for cutting vegetables. Cabbage is stained with oil, and the pickling process is also easy to rot. After cooling, the cabbage is put into a jar and compacted with a layer of cabbage and a layer of salt (a little). Compaction can contain more. In addition, the compaction effect will be better.
8. After the cabbage is filled, add cold boiled water. The amount of water should not exceed the amount of cabbage. Then tighten the lid and put it in a low temperature place at home. The general temperature is fifteen or sixteen degrees. Marinate for a month and you can eat it.
This kind of sauerkraut won't rot, moreover, sauerkraut is crisp and sour, and it is sour, crisp and delicious whether fried or stewed, which is very appetizing.
The four points that need to be mastered are written below:
Sauerkraut is best to choose loose cabbage. Chinese cabbage is big, with thick meat and high fiber content, and sauerkraut tastes good. If you buy cabbage with a lot of water, you should let it dry for a day or two, so that too much water is lost and the process of scooping is not easy to rot. Be sure to scald the cabbage with boiling water before scooping it, not too long, about 30 seconds. Fill the jar with cabbage and pour it into cold boiled water. Don't pour raw water to prevent bacteria from growing and rotting.