How to eat traditional pickled sauerkraut in Northeast China?

How to pickle sauerkraut in Northeast China?

Choose this kind of long cabbage in the picture, and choose the one that is tight and has no rotten leaves. Peel a leaf or two outside and rinse it a little.

Cut a knife along the length of the cabbage patch and break it by hand.

(cut the reference picture. You can break it by hand, and try to keep the leaves intact, so there are fewer broken leaves. If there are many broken leaves, it is easy to drift, and the leaves that come out of the water are also easy to break. )

Chinese cabbage can be divided into two halves, and Chinese cabbage can be divided into four and a half.

Boil a pot of boiling water. After boiling, put the cabbage in the pot and scald it for a few seconds, at most 1 minute. Remove cold water and drain.

Put the processed cabbage into a container, sprinkle a layer of salt on each layer and compact.

(1, each layer of cabbage and the next layer of cabbage are placed alternately, which can prevent the cabbage from floating up.

2. Just sprinkle some thin salt, not too much. We make sauerkraut, not pickles. ^_^)

When all the yards are finished, buckle a big plate on it and press a clean big stone. If not, you can find a big bottle full of water and press it on it, as long as it can hold the cabbage, so it won't float. )

Fill the container with cold water until the cabbage is eaten. Then cover it, or wait quietly with plastic wrap for 20-30 days, and the cabbage will be sour.

(1, if you use plastic wrap, you need to deflate it after 2 days, and then you don't need to open it again.

2, in a cool place, it is best to room temperature about 5 degrees. )

skill

Pickles can be fried according to your own preferences.

If the pickling time is long and the acidity of the dish is high, then before cooking, wash the sauerkraut with cold water in advance, and then squeeze out the water before frying.

If it is particularly sour, soak the sauerkraut in cold water for one night before cooking, and squeeze out the water to fry.

In short, the acidity can be adjusted by itself. I like to be sour. Add sour soup and stir fry. If it is too sour, wash it with cold water.