Homemade Sauerkraut

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

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

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 save you thinking about it. Where is the traditional sauerkraut useful for bacterial powder"

Ingredients

Homemade Sauerkraut

1. Take off the green leaves one by one, wash them, and dry them.

2. Spread a layer of greens in the sauerkraut machine container

3. Sprinkle a little salt

4. Layer by layer

5. Dissolve the salt with an appropriate amount of cold water

6. Pour into the container

7. Continue to add cold boiled water until it is slightly above the surface of the leaves

8. Sprinkle a handful of pepper

9. Press on with plastic pressure plate

10. Close the lid

11. Put in the sauerkraut machine

12. Put the lid on, start the sauerkraut function, starting time is 75 hours

13. At the end of 75 hours, the lid of the container is covered with water droplets

14. The greens are yellowish in color, with a slight sourness overflowing

15. Uncovered, the leaves of the vegetables that have not been submerged are still green

16. Take it out and check, Caibangzi still feels crispy, put it back into the sauerkraut machine, start the sauerkraut function again, and continue to ferment

17. 17.120 hours, the sourness is obvious, the vegetable bangzi is slightly soft, but still crispy

18. After 140 hours, it has a strong sour taste, and the Caibangzi is slightly yellow and translucent, and basically soft. Roughly reach the state of usual consumption.

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

Sauerkraut made without bacterial powder takes longer, and the time may be shortened after adding bacterial powder.

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.