Homemade Sauerkraut

Name: Homemade Sauerkraut
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 1800g water; 1500g Chinese cabbage; 3 tablespoons salt; 6 tablespoons Sugar; 1 package Sauerkraut Lactobacillus

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

Can't remember which day I did it. The basic fermentation time of the sauerkraut machine was 75 hours. After the countdown, there was no time for it to be born in time. After a delay of one or two days, it caught up with this unusual day. Fortunately, sauerkraut generally does not die, there is always time to see the light of day. Sauerkraut made with Chinese cabbage, to be honest, I really don’t know how to eat it.

Ingredients

1800g Water
1500g Chinese Cabbage
3 tablespoons Salt
6 tablespoons Sugar
1 package Sauerkraut Lactobacillus

Homemade Sauerkraut

1. 1 packet of sauerkraut lactic acid bacteria, 1500 grams of Chinese cabbage, 1800 grams of cold water, 3 spoons of salt, 6 spoons of sugar

2. Wash the cabbage and cut into 4 pieces. Blanch in boiling water for 30-60 seconds, remove, control the water, and let cool. Salt, sugar, bacteria powder, water, pour into a bowl, stir evenly, and mix into fermented juice

3. Put the cabbage code in the container of the sauerkraut machine, pour the fermented juice, press the plate, close the lid, and put it in the sauerkraut machine

4. Activate the sauerkraut function. After the countdown is over, uncover the lid and take out the finished product

Tips:
1. It can be left without lactic acid bacteria, but the use of lactic acid bacteria can speed up the fermentation process and shorten the fermentation time;
2. The spoon used in this recipe is the one randomly configured with the sauerkraut machine.