Sauerkraut

Name: Sauerkraut
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 5s Chinese cabbage; Some boiling water; Some Coarse salt; Some pepper

by Danini

4.7 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

In the eastern part of North China and Liaoning, Jilin, Heilongjiang and other places in the northeast of China, it is customary to pickle sauerkraut with cabbage every winter. Sauerkraut pickled with cabbage is nutritious, sweet and crispy, and delicious. It is a favorite food for people in winter.
Although sauerkraut is a specialty of the Northeast, there are not a few people who love it. My sister-in-law is an authentic Northeastern. The sauerkraut is so delicious that it is sour and crunchy. The sauerkraut is cut into fine silks. Then cut some pork belly and chewy vermicelli, and a large bowl of soup with vegetables. It's really fragrant.
I tried to do it many years ago. Maybe it was to no avail. It ended in failure, so I didn't dare to do it again for a long time. Before the winter this year, someone went into the community to sell Chinese cabbage. LG didn't think of anything anymore. I bought 50 yuan cabbage, my god, how can this be digested, bite the bullet and accumulate sauerkraut again, maybe it is very cold this winter, I made 5 cabbage, and it succeeded, haha, so happy Now, I don’t have to worry about the cabbage being digested. Let’s share with you the method of accumulating sauerkraut. I hope that I can give some help to friends who like to eat but don’t accumulate sauerkraut."

Ingredients

Sauerkraut

1. Prepare the materials.

2. Remove the old Chinese cabbage gang, cut the cabbage in half, and cut the top half in the middle of the half cabbage.

3. Boil a large basin of water without grease impurities.

4. Blanch the Chinese cabbage in a pot for two minutes-the cabbage is facing down and the leaves are facing up. The Chinese cabbage becomes soft.

5. Remove and drain until the cabbage is cool inside and out, otherwise it will rot.

6. Clean the marinade tank without any grease impurities. Sprinkle some coarse salt and pepper on top of a layer of cabbage. Spread a layer of salt and a layer of cabbage and pepper on top in order, and pack the cabbage layer by layer into the tank tightly. Boil the blanched cabbage and let it dry. Let cool and pour it into a sauerkraut jar.

7. Press a big stone on it. After a day or two, the Chinese cabbage water will seep out, there are obvious bubbles on the water surface, and fermentation is in progress. If the water level is below the Chinese cabbage, add boiled water until there is no more Chinese cabbage. If there is too much water, cover it with a lid. If there is no lid, cover it with plastic wrap. Store in a cool place, around 10-15 degrees Celsius is the best, the temperature is high, the sauerkraut is easy to rot. It can be eaten after one month.

Tips:
1. The ratio of cabbage to salt is 1/10.

2. Choose Chinese cabbage that is fresh and full. If there are scars or spoilage on the dish, leave it alone.

3. Don't scald the cabbage too much, it will rot easily.

4. The whole process must be oil-free, the container is oil-free, and the tools are oil-free. If the sauerkraut is stained with oil, the tank will be rotten.

5. Two or three days after the cabbage is in the tank, open the tank to see how much water is in the cabbage. If there is little water in the tank, add cool boiled water. After a few days, the cabbage will slowly enter the water with the infiltration of salt. The water in the tank If there is too much, use a clean and oil-free cup to scoop it out. In short, don't expose the top dish to the surface of the water, it will be moldy when exposed.

6. Temperature is very important. The sauerkraut tank is best placed at about 5-10 degrees. The temperature is too high and the tank is easy to rot, and the temperature is low and does not like acid.

7. It takes more than one month from the time the cabbage is put into the tank to eat it out. The sauerkraut that has been marinated for less than one month cannot be eaten.