Method for making sour cabbage

There are many pickling methods for Chinese cabbage in China, such as sauerkraut and pickles. In fact, the famous kimchi in Korea is also sauerkraut. In the northeast, because it is winter for a long time in a year, they also store Chinese cabbage as sauerkraut. Today, I will tell you about the pickling method of sour cabbage.

First, the pickling method of sauerkraut

Method 1:

1. Break off the old side of the cabbage, cut off the head of the cabbage, then wash it with clear water and shake off the water inside for later use. If the jar is small or you want to pickle it faster, you can cut the cabbage in half vertically;

2. Wash and dry the pickle jar, then sprinkle a handful of salt (granular salt) on the bottom of the jar, then put the cabbage in the jar, sprinkle a handful of salt every two layers, and sprinkle another handful of salt when it is full. Put stones or heavy objects on it. I pickled 8 Chinese cabbages, about 30 kilograms, and used 4 handfuls of salt, about 200 grams. Don't put too much salt, so as not to make pickled sauerkraut bitter.

3.7, 8 hours later, fill the cabbage jar with clear water (tap water is enough), and it's okay if you don't eat the cabbage, even if the sauerkraut is pickled;

4, be sure to insist on pressing with stones or heavy objects, and it will be fine after one month. Do not cover it. Sauerkraut is afraid of heat and ash, so cover it with gauze. It should be placed in a cool place on the balcony, about 2~8 degrees is the best; During or after pickling, if there is floating foam, it can be skimmed off frequently. If there is too little degreasing water, you can add more. And don't touch oil, it will rot easily.

Method 2:

1. Peel mustard, then wash it, soak it in clear water for two days, change it with clear water for two or three times, then take it out and put it in a jar, put a handful of salt on the top layer, sprinkle a handful of salt on the top layer for two days, then fill it with clear water (tap water is enough), press it on a stone or cover it at noon, and marinate it thoroughly (about one month). Put more salt in it.

2, you can also cut into silk and put some Chili fried meat to eat; You can also cut it into flowers or thick silk and dry it in spring. When eating, soak it in clear water, take it out and rub it, put it in a bowl and steam it with chopped green onion and cooked oil. It's also delicious ~ ~

Method 3:

Materials:

1, Chinese cabbage 1 about 2 kg, 50g of salt (calculated by 25g of salt per kg of Chinese cabbage, here it is 2.3kg, so I use 58g of salt).

2. Pepper 12 (washed and dried, directly chopped, and spicy lovers can increase)

3. Pickling water materials: salt 15g, sugar 15g, 500ml of cold boiled water (calculated by 3g of salt and 3g of sugar per 100ml of water).

4. Spices: 4-6 star anise, pepper 1/2- 1 tablespoon (spices are optional or not).

Exercise:

1. Break off both sides of the cabbage, then divide each side into four long strips, and then change the knife and cut into small squares with a width of 1.5cm to 2cm. (Figure 1)

2. Put small pieces of Chinese cabbage into a clean pot, sprinkle a handful of salt evenly on each piece (1/8 Chinese cabbages), and repeat until all Chinese cabbages are cut. Then fish the whole basin of cabbage and salt evenly by hand (turn it up and down a few times). Finally, put a clean and oil-free plate on top of the cabbage, then put a container full of water on the plate and press it, and let it stand for 4 to 6 hours to soften the cabbage. Remember to turn the dishes every 1 hour, from bottom to top.

3. Pick up the Chinese cabbage with softened water, whose volume has shrunk by almost half, or pour it into a clean and oil-free cooking basket to dry the water, gently squeeze it, and then put the Chinese cabbage blocks, peppers and spices (without spices) into a sealed container or fresh-keeping box with a capacity of 3000ml.

4. Pour the fully mixed pickling water into the fresh-keeping box. Soaking water must completely submerge the cabbage pieces, preferably more than 2cm above the vegetable surface.

If you want to pickle kimchi, just change the pickling water into spicy kimchi sauce. Please refer to the kimchi sauce method in simple Korean kimchi.

5. Press a small porcelain plate or plastic plate on the dish to prevent the dish from coming out of the water. Be careful not to put oil in all the utensils, or the cabbage will rot.

6. Seal the jar, put it in a warm place indoors for 48 hours, then put it in the refrigerator for more than 2 weeks, and let it be fully sour before enjoying it.

7. Remember to use clean and oil-free chopsticks when eating sauerkraut. A small part of the remaining fermentation juice can be added to the new pickling water, which can accelerate the fermentation of Chinese cabbage.

Tips:

1, when making sauerkraut pot, you can order fish fillets, cuttlefish rings, shrimps, shredded chicken, fish balls, shredded konjac, winter flour or rice flour, which is low-fat and healthy, and is the first choice for slimming girls.

2. When cooking, first add one or two pieces of ginger, pepper and chicken bones to boil, then cover the pot and stew for a while to make it tasty, and then boil the ingredients again.

Three pickling methods of pickled cabbage are introduced above. In fact, pickling pickled cabbage is quite simple for women in China, but a new generation of young mothers, most of whom are office workers, will definitely not, so I still hope that the delicious pickled cabbage in China will not be lost. If you don't know sauerkraut, you can look at the tips above.