Homemade Sauerkraut

Name: Homemade Sauerkraut
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 1500g Big greens; 1 piece pepper; 60g salt; Some Cold water

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

I still like the sauerkraut made from old earthen jars. However, since this sauerkraut machine is called a sauerkraut machine, you have to try the sauerkraut made by it. Looking at the manual, could this machine be designed for people from the Northeast? Because the above only talks about the practice of Chinese cabbage. The sauerkraut in the Northeast is always famous. But I don’t remember seeing sauerkraut made with Chinese cabbage in Sichuan. Even if I did, I’m already indifferent. Sichuan's sauerkraut is made of green vegetables, which can also be regarded as a kind of kimchi, but it is different from the kimchi that is directly fished out to serve in daily meals. One of the main ingredients of pickled fish is it. I struggled a bit and thought I was still making Sichuan sauerkraut. The manual also mentions the addition of bacterial powder, which can be saved after thinking about it. Where can the bacterial powder be used for traditional sauerkraut?

Ingredients

1500g Big Greens
1 piece Pepper
60g Salt
Some Cold Water

Homemade Sauerkraut

1. Take off the green cabbage leaves one by one, wash, dry the water, spread a layer of green cabbage in the sauerkraut machine container, sprinkle a little salt, and arrange the green cabbage layer by layer.

2. Dissolve the remaining salt with an appropriate amount of cold boiled water, pour it into a container, and continue to add water until the vegetables are just over. Sprinkle a handful of pepper.

3. Put the plastic board of Jiugongge on the green vegetables, and then put the plastic board that can be folded into a sloping roof on it, and click it. Cover the lid, carry the handle, put it into the sauerkraut machine, close the lid, and poke the sauerkraut function.

4. Three days have passed, and the countdown is over. Uncover. The lid of the container is full of drops of water. When I brought it up to see, the leaves turned yellow, and the sauerkraut smell drifted out, faintly.

5. After 140 hours, the sour smell wafted out as soon as the lid was opened. Look at this vegetable gang again, it's a bit so soft, slightly transparent. Almost done, ready to eat

Tips:
Use cold boiled water to make sauerkraut. You can increase or decrease the amount of salt and other seasonings according to your own taste. The sauerkraut made without the powder of bacteria takes longer, and the time may be shortened after the powder of bacteria is added.
The prepared sauerkraut can be placed in an airtight container and continue to ferment. If you don't want to continue to ferment, you can keep it in the refrigerator. (