[Cooking method of cabbage and sauerkraut]_How to pickle_How to pickle

[Cooking method of cabbage and sauerkraut]_How to pickle_How to pickle

Sauerkraut is a traditional Chinese method of pickling vegetables. It is added to sour water, sealed and fermented for a few days. It is a good choice whether it is fried or cold.

The common vegetable used to pickle sauerkraut is cabbage. Cabbage is a vegetable that is very common in supermarkets and markets, and the price is relatively cheap. What is the pickling method for cabbage?

One easy to pickle sauerkraut ingredients “2 big mustard”, “3 tablespoons of salt”, “1500g of clear water” at home, cut one leaf of amaranth, cut the heart of the vegetable, and release 1: amaranthOpen, the cabbage is cut in half, and the mustard that has been softened after being air-dried in an airy place is easy to be canned, no 2: the mustard that has been softened after being air-dried is easy to be canned, and the mustard leaves are not easily broken.: Squeeze the mustard leaves into a wide-mouth jar, and squeeze as much water as possible 1500cc: 3 tablespoons of salt and stir well (4: 1500cc of water: 3 tablespoons of salt and stir well (the amount of the jar depends on the size of the container) will meltPour the brine into a jar stuffed with mustard 5: Pour the melted brine into a jar stuffed with mustard. When you take a lid closed, you can hold the dish 6: When you take a lid closed, you can hold the utensil downPress (use a porcelain bowl that can just be stuffed, or old yellow mustard leaves that are not yellow), so that the mustard must be pickled into the brine, and finally the lid can be tightly closed. 7: Finally, the lid can be tightly closed for the final appearance on the 16th day., The colder the weather 8: the finished product on the 16th day, the colder the weather is bound to lengthen the finished product间Postscript: Sauerkraut boiled soup, sour soup, taste is not 9: Postscript: Sauerkraut boiled soup, soup is sour, taste is not salty, pure ancient taste ^^ Two pickled sauerkraut Ingredients: Chinese cabbage 1 seasoning: Dried chili peppers 2 teaspoons 2 teaspoons fennel seeds 1 teaspoon cumin seeds 1 teaspoon apples 1 salt moderate sugar 1 tablespoon height wine 1/2 cup lemon juice 1/4 cup practice one, separate Chinese cabbage into each leafAir-dried; two, apply salt to each leaf of Chinese cabbage and place in a bowl for about half a day; three, dry peppers, peppercorns, anise, cumin, apples, high-alcohol and lemon juice on a cooking machine until beatenFour, pour into a bowl, add 3 tablespoons of salt, 1 tablespoon of sugar, put Chinese cabbage in, and mix evenly; five, rub the high-quality wine in the pre-washed gas-dead mosquito tank; six, wipe the vegetablesPut it in a jar. 7. Cover the brick wall, pour water on the edge, and put a date label on it. Generally, it can be eaten for about 10 days.

Tips: First, the material is best to use large mustard, no Chinese cabbage or cabbage can be found; Second, the vegetables must be air-dried, otherwise there is too much moisture leaking out and there is no space for taste; Third, the jars must be rubbed with wineIt is for the pickles to not mold.