How to pickle northeastern sauerkraut

1. buy some fresh cabbage, not directly pickled, should first be placed in the sun land to dry for 2 days, the surface of the cabbage to dry the moisture, so that the sauerkraut is more likely to taste, and more crisp, but also not easy to bad.

2. After the cabbage is dried, peel off the outer layer of leaves, and the inside will be very clean, no need to wash. Use a knife to split the cabbage in half vertically.

3. Prepare containers for pickles, try to use a ceramic jar if you have one, no ceramic jar, glass jar, storage box can be. Pour some boiling water and scald it, then smear some highly white wine to sterilize it, and put it under the sun to dry the water.

4. A lot of people do one step, which is to boil a pot of boiling water to scald the cabbage, which is wrong. Cabbage contains some wild lactobacilli, and it's up to them to ferment the sauerkraut. If you scald the cabbage, the lactic acid bacteria will be scalded to death, and the fermentation of the sauerkraut will not be successful, and it will also lead to the growth of stray bacteria, and it will froth up with white foam, which is also called raw flowers.

5. First sprinkle a layer of pickling salt in the ground of the container, the effect is better than normal table salt, the bottom salt can be disinfected and sterilized, and let the sauerkraut more quickly into the taste. First put a layer of sauerkraut, then sprinkle a layer of pickling salt, so a layer of cabbage a layer of salt, the top layer should be sprinkled with table salt. The ratio of salt is very critical, more or less will not work, the ratio of salt and cabbage is 1:50, that is, 1 pound of cabbage with 10 grams of salt.

6. Prepare a heavy object, usually with a large stone, if not, with a vat of cooking oil is also OK, the first pickling 3 days time. Under the double action of salt and heavy weight, the water of the cabbage quickly precipitated, it collapsed.

7. Add enough rice water to the container to cover the pickled cabbage, which is easy to spoil even when exposed. Never use water, it contains a lot of stray bacteria and will spoil the sauerkraut.

8. Pour a tablespoon of high white wine, seal the container, placed in a room with low temperature fermentation for a month, sauerkraut can be eaten, the color is golden, the taste is sour and crispy, how to do it all delicious.

Every year in early and mid-October is the Northeast pickled sauerkraut days, the Northeast people called accumulation of sauerkraut.