Pickled pickles in heavy snow and solar terms

Grandma has been cooking sauerkraut for decades and never adds salt. How to pickle sauerkraut? It doesn't matter to bring fruits and vegetables home every day. You must eat it every day. Good eating habits can make your body grow healthily and happily. You need to strengthen your physique and keep healthy at home on weekends. Health is the price of reform and innovation. Only when you are in good health can you have a good state in your study and work. Ok, the next step is to get to know the following masters!

Grandma has been cooking sauerkraut for decades and never needs to add salt. Pickled sauerkraut is more sour than Laotan sauerkraut. As the saying goes, Xiaowen sauerkraut, potherb sauerkraut and Xiaoxue solar terms are most suitable for sauerkraut. In the past, people pickled sauerkraut mainly because this kind of food could not be stored in cold winter, so it was pickled and served with sauerkraut in winter. However, the unique taste of sauerkraut can be used to make pickled fish and pickled chicken, which tastes super cool.

But inadvertently, I found that grandma would continue to pickle sauerkraut in different ways. My grandmother said that she has pickled sauerkraut for decades and never added salt. The pickled sauerkraut is sour. I tasted it, and my grandmother's cooking is really sour than the old altar sauerkraut. If you have a personal hobby, you can try pickling sauerkraut yourself and buy a glass jar for pickling. It's simple. Let's take a look at the practice of enjoying resource sauerkraut ~

At the beginning of step 1, we prepared some rice washing water, which was pickled with sauerkraut, which was sour. So we clean some rice, and the first rice washing water is unnecessary, because the first rice washing water contains other sediments. Embedding the second rice washing water and the third rice washing water.

The second step is to wash the rice washing water by boiling, so that it will not contain pathogenic bacteria, otherwise it will easily deteriorate. Boil the rice washing water in a pot, then let it cool and bury it.

The third step is that mustard is ripe this season and is generally pickled with mustard. Wash the mustard thoroughly, then put it in the sun for a day, and the water will dry up.

Step 4: Then put the mustard in the bottle, then pour in the dry rice washing water, and compact it with stones, so as not to let the mustard float. Finally, cover the outer cover and naturally ferment for 15-30 days.