Next, I'll tell you how we northeast people actually accumulate sauerkraut.
I'll teach you the easiest way to accumulate sauerkraut. You only need to add two kinds of spices, without complicated operation. Simple and quick, even if stored for one year, it will not rot, the color is still good, and the taste is crisp. You can cook any delicious food about sauerkraut. The key is to do it yourself. Does not contain any additives, and is safe to eat.
1. Pickled sauerkraut is generally accumulated after the first frost. At this time, it is mainly to store food for the winter. In addition, pickled sauerkraut is not easy to deteriorate when it is cold. You can take it out of the sauerkraut tank when you want to eat it!
2. Before you pile up sauerkraut, you must expose the cabbage to the sun for 3-5 days to remove the water in the cabbage. When you accumulate sauerkraut, cut off the head of the vegetable with a kitchen knife, and then break off the yellow bad leaves by hand. Don't be afraid to waste. If you don't throw away those rotten leaves, the sauerkraut in the vat will rot and become white.
3. The sauerkraut tank should be hung larger, preferably about one meter high, but the tank must be clean and not oily. Otherwise, sauerkraut will rot easily. This winter, if it is one meter high, we should prepare a plastic sheet one meter and five meters long and put it in the jar.
Cabbage has cooked and raw products. Cooked products refer to cabbage scalded with water in a pot and put into a sauerkraut jar. Accumulation refers to putting raw cabbage directly into the jar without boiling water, but I suggest you not to cook it. Cooked products rot easily if they are not mastered properly.
5. The pickle jar should be placed in a cool place, and the cabbage should be put upside down. When the jar is full, add salt. Two bags of salt are enough for us to cook. After the salt is released, add cold water. The plastic sheet will tie the mouth with a stronger rope and press a big stone on the cabbage to prevent the cabbage from floating.
6. In order to make sauerkraut yellow and crisp, white wine and white vinegar will be added. Of course, you can do whatever you want. If the temperature is too high, sauerkraut will rot, but if it is too low, it will not be sour. So before you accumulate sauerkraut, you must choose a good place. After the accumulation, the sauerkraut jar can't be changed if it wants to change places.
7. Next, we will wait and eat in about a month. You can't eat sauerkraut for the first 25 days. If we eat it, it is easy to be poisoned, but there is no guarantee that it will be poisoned, but it is not safe. We are doing well these days. Just to be on the safe side, wait a month before eating!
8. There are still many people who shred all the cabbages they want to pickle. It doesn't matter. Shredded sauerkraut will be pickled faster, like many people have no place to find small jars, and they can't pickle a few at a time. It is best to shred and pickle. Fast, does not take up space. Be sure to remember that you can't get any oil on your hands and pots!
There are also pickled kohlrabi, and some kohlrabi called (Chinese cabbage) can also be pickled, but the taste and taste are definitely not as good as Chinese cabbage. In short, you can pickle it as you like, but don't pickle it together, so you don't know what you are eating!
This is the method and steps I brought to you today to accumulate sauerkraut. Note: don't just put salt here, you must follow the steps and methods written above, so that the pickled sauerkraut will be crisp and will not go bad even if it is put for one year. This is pickled by my mother in my hometown. When pickling sauerkraut, you should add enough water at one time, and you can't open it halfway, otherwise the taste will change.
Pickled sauerkraut is golden yellow and has a strong sour taste. It's cold, so you can eat and fish now. If you haven't finished eating in spring, you can take them all out and put them in the refrigerator for preservation and freezing. Those who are willing to eat sour can be shredded and cooked directly. Don't eat too sour, rinse it several times before shredding and cooking.
As a Northeastern, I will never forget the food in my hometown! I can't help it Who will let me have a good bite? I don't know if you know the pickling method of sauerkraut above. If you don't understand or what steps are not clear,