Traditional Sauerkraut Processing Methods and Recipes

If there is a salty and sour dish, add some sugar when cooking, the taste is really first-class, and it will surely be appetizing and dissipate stagnation.

Materials: large mustard 2 pounds (can also be based on their own tank)

Salt 2/3 packages

Porcelain tank a

Making method:

1, buy back the large mustard do not wash, a day in advance will be placed in the sunshine in the sunshine to soften the purpose is to let it pickle more easily into the flavor.

2, with a pot of water fire boil, and then put in the salt, and then the brine thoroughly cooled.

3, the sun soft big mustard clean, cool out the vegetable water. Put the large mustard greens evenly into the clean porcelain jar, and then pour the cooled salt water.

4, with a few chopsticks to the vegetables pressed into the salt water, cover the lid can be. Vegetables must not float in the water, otherwise the vegetables will mold, affecting the results.

5, about three weeks can be eaten. But if the weather is particularly cold, the dish will take a little longer to taste, mainly to see its color becomes darker, into a dark green on it. Or you can eat it with a sour flavor. The longer the pickling time, the more sour the sauerkraut will be.