How to pickle sauerkraut is the most delicious

First of all, there are two kinds of Northeastern sauerkraut, one is pickled with Chinese cabbage, and the other is pickled with datura (round cabbage).

Next, let me say how we Northeasterners actually pickle sauerkraut!

1, we pickle basically will be pickled before and after the frost. This time to pickle one is in order to stock up for the winter, the second is the weather is also cooler, the vegetables are not easy to be bad.

Before pickling the cabbage will be placed in the sun for two days, to go to the water. On the day of pickling, the cabbage is cut in half and washed in cool water, then put directly into the big jar of pickles.

The Northeasterners' pickle jar is not small, basically 1 meter 2 high, 1 meter wide jar. Because the tank is large, so the cabbage does not have to be cut into silk, directly cut in half, can be loaded into it. Such a large tank is generally put 2 pounds or 3 pounds of salt, the tank is big to put more, the tank is small to put less, the tank must be placed in a cool place.

2, add salt, directly add well water, vegetables will also cover the top of the lid, pressed on the big stone, is to prevent the vegetables long float (a white foam like things), in short, will be sealed.

In order to make the sauerkraut white and crispy, some people will also add a bottle of beer, of course, this can also not add.

3, the next step is to wait, be sure to wait until "a month" before eating.

The first 20 days of sauerkraut in the nitrite content are very high, people eat easy to poison. After the 20th day, the nitrite content will become very low, but it is not safe, the safest is to wait until after a month to eat!

4, pickled dachshund, Northeastern people used to wash the dachshund, cut into silk and then pickled, but there are also people who cut the dachshund into two halves, directly in the jar pickled, but very few.

The taste of pickled cabbage is not the same as that of Chinese cabbage, which is more acidic.

5, if you want to pickle a little faster, you can cut both dashi and cabbage into julienne, and then pickle.

Like the kind of small altar used for pickles now, or small canning jars then. The first thing you need to do is to cut them into julienne strips and then pickle them, so it's quick and easy.

6, as for the amount of salt, put a few spoons into it, you think ah, the Northeast with 1 meter 2 jar pickles only put 2 pounds or 3 pounds of salt, this small altar can use how much salt.

The point is to remember to wash the vegetables, pickled in cool water, sealed, placed in a cool place, a month later before eating!

Also, if the cabbage and daikon pickled, remember to pickle them separately, the two kinds of vegetables have different tastes, and if you pickle them together, the taste will be affected when you eat them.