Pickled Sauerkraut

Pickled Sauerkraut

by elmonte

4.9 (1)
Favorite

Difficulty

Easy

Time

48h

Serving

2

The sauerkraut marinated in this recipe is moderately salty and sour, crispy and delicious."

Ingredients

Pickled Sauerkraut

1. For my homemade cabbage, only the inner core part is taken, and the outer part is used for dried plums. Wash it up.

Pickled Sauerkraut recipe

2. Let it dry for a day and wilt in the sun.

Pickled Sauerkraut recipe

3. Let the water boil for 5 seconds.

Pickled Sauerkraut recipe

4. Remove and drain the water.

Pickled Sauerkraut recipe

5. Put salt, pepper and dried chili in the water to boil and let cool. (Pepper can be put according to the degree of spicy food, my family is not very spicy, I put 4, slightly spicy.)

Pickled Sauerkraut recipe

6. Add glutinous rice flour and mix well after the water is cool. (Actually, the principle is the same as that of washing rice water)

Pickled Sauerkraut recipe

7. Place the cold mustard greens in a glass jar or jar and compact them.

Pickled Sauerkraut recipe

8. I put a big rock on it. 😄

Pickled Sauerkraut recipe

9. Pour in the glutinous rice flour water, the water should be under the mustard greens, and the high-grade liquor (I used Erguotou.)

Pickled Sauerkraut recipe

10. Close the lid and keep it in a cool place, and wait for it to taste delicious.

Pickled Sauerkraut recipe

11. Marinated for 3 weeks, it tastes very fragrant.

Pickled Sauerkraut recipe

12. Moderately salty and sour, crispy, garlic is especially delicious.

Pickled Sauerkraut recipe

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