How to cook sauerkraut at home

1, I choose my own dishes and wash them several times.

2, clean and oil-free, put a pot of boiling water on the stove, open the right amount of vegetables and salt, after about two or three minutes, pick it up and put it in a clean and oil-free basin, and blanch it in turn.

3. When the picked vegetables are not hot, put them in a thick fresh-keeping bag, and pour them into the fresh-keeping bag when the blanching water temperature is low. Just spill the vegetables, not too full.

4. Pour the white wine, tie the bag tightly, put it in a clean bucket or basin, and press it with a heavy object. After seven or eight days, the color of vegetables turned yellow. If you want to eat sour food, leave it for a few more days. Huang Liang's simple and healthy sauerkraut will be fine.

Tips:

1, the whole pickling process should not be oil-free. Otherwise, all previous efforts will be in vain.

2, do not put white wine, eat as soon as possible, there will be white foam.

3, to make the most beautiful color, you can use vacuum packaging, you can take it with you, you don't need a vacuum machine to squeeze water, put it in a small bag and throw it in the refrigerator for freezing.