How to make salt-free sauerkraut in Guizhou

How to pickle salt-free sauerkraut in Guizhou? Today, I will share my little experience with you to increase our game experience, hoping to help you.

Tools/raw materials

more

Chinese sauerkraut (one catty)

A jar

Methods/steps

1/6 Step by step reading

The low temperature in winter is a favorable condition for the accumulation of sauerkraut. The traditional accumulation method of pickled cabbage will produce nitrite, which is not good for health. This method is a salt-free version.

2/6

Wash sauerkraut simply, boil enough water and scald it with boiling water, 3.

Pour cold boiled water once. Repeat this, then put it in a basket to dry, preferably for two or three days, and evaporate some water. four

Prepare a clean jar, put in dried mustard, and directly pour in hot water of about 50 degrees. You can add some vinegar if you like it, and leave it alone if you don't like it. This can be sealed for a week.

five

Pickled sauerkraut is cleaned and put in the refrigerator, or directly fried. It can also be the most home-cooked dish. When you eat the sun-dried salted sauerkraut, soak it in hot water, chop the pot and put the oil, and put the sun-dried chopped pepper in the oil heat, but keep it well. six

Saltless sauerkraut tastes sour and pure. There are many ways to eat. There are two kinds of pickles: fresh vegetables and dried vegetables. It's delicious anyway. It is understood that the uncle of a farmer in his hometown said that after eating it, it has the effects of quenching thirst, relieving alcoholism, relieving summer heat, improving eyesight, clearing heart and reducing fire.