Pickled Sauerkraut

Name: Pickled Sauerkraut
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 1 Chinese cabbage; 5 Dried chili; 1 teaspoon pepper; 1 teaspoon Fennel; 1 piece apple; Some salt; 1 tbsp Sugar; 1/2 cup High wine; 1/4 cup Lemon juice

by rosejyy2000

4.9 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

I remember that when I was a child, I used to sell salty sauerkraut in a grocery store. The big one was used to make vegetables and can be used for a few meals. I heard from the elders that it was made with large mustard greens. As I grow up, the economy improves, and the food becomes more and more colorful. It is widely used, but there are fewer people who eat it, but it still stands tall. Compared with sauerkraut large intestines, sauerkraut fish, etc., it is indispensable. Thinking about it, it is really greedy, and I simply made it with Chinese cabbage once, although it can’t be the same as before. , But learning is unique. "

Ingredients

1 Chinese Cabbage
5 Dried Chili
1 teaspoon Pepper
1 teaspoon Fennel
1 piece Apple
Some Salt
1 tbsp Sugar
1/2 cup High Wine
1/4 cup Lemon Juice

Pickled Sauerkraut

1. Separate each leaf of Chinese cabbage, wash and air dry;

2. Spread salt on each leaf of Chinese cabbage and put it in a bowl for about half a day;

3. Put dried chili, pepper, fennel, cumin, apple, high wine and lemon juice on a food processor until they become a pulp;

4. Pour into a bowl, add 3 tablespoons of salt, 1 tablespoon of sugar, put the Chinese cabbage in, and stir evenly with your hands;

5. Wipe the inside of the pre-washed gas dead mosquito tank with high alcohol;

6. Put the vegetables in the pot;

7. Cover the lid, pour water on the edge, and affix a date label. It is generally available for consumption in about 10 days.

Tips:
1. It is best to use Chinese mustard greens as the material, but you cannot find any available Chinese cabbage or cabbage

2. The dishes should be air-dried, otherwise too much water will leak out and there will be no room for flavor;

3. The jar should be rubbed with wine to prevent the pickles from becoming moldy.