Northeast Sauerkraut

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

by Food·Color

4.8 (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

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

Northeast Sauerkraut

1. Prepare materials

2. Wash the cabbage and cut into quarters

3. Blanch it with boiling water for 30-60 seconds,

4. Drain and let cool

5. Pour salt, sugar, lactic acid bacteria, and water into a large bowl

6. Stir well

7. Put the cabbage into the sauerkraut machine container

8. Add fermented juice

9. Compaction with a cutting board

10. Cover and put in the sauerkraut machine

11. Activate sauerkraut function

12. Fermentation is complete, start up

13. Uncover

14. Finished product

Tips:
No lactic acid bacteria can be left, but the use of lactic acid bacteria can speed up the fermentation process and shorten the fermentation time

The measuring spoon used in this recipe is the measuring spoon randomly configured with the sauerkraut machine.