How to pickle sauerkraut?

It turns out that sauerkraut is so simple that it can be finished in 2 hours. You can make 5 kg at a time and keep it for half a month.

As the saying goes, "A hundred dishes are not as good as Chinese cabbage", which is a compliment to Chinese cabbage and can also explain its nutritional value. There are many ways to cook Chinese cabbage. Most families just stir-fry or make soup. Today, I will share with you a new method of pickling cabbage, which is very simple! It turns out that sauerkraut is so simple that it can be finished in two hours. You can make 5 kg at a time and keep it for half a month. Cabbage can be pickled not only into sauerkraut, but also into spicy cabbage. It tastes sour and spicy, especially delicious. Many people want to make spicy cabbage, but they don't know the seasoning. Today, let's learn about Bian Xiao hot and sour vegetables, which is easy to learn.

Pickled cabbage

Composition:

Chinese cabbage 2000g, glutinous rice flour 50g, white radish 1g, apple 1g, pear 1g, ginger, garlic, Chili powder, chicken essence 15g and sugar 25g.

Cooking steps:

1. Clean the cabbage, divide it into two halves, sprinkle salt in the enlarged basin for one night to kill water, remove it with clear water the next day and wring it out.

2. Then shake dry for an afternoon, and dry the surface for later use.

3. Take a pot, put an appropriate amount of glutinous rice flour in a ratio of one to one, add cold water, and simmer slowly, which is easy to paste the pot. Stir constantly during cooking until the pot bubbles and the paste can be hung on chopsticks. Let it cool when the fire stops.

4. Next, prepare all kinds of ingredients, shred white radish, cut leek into sections, chop garlic, chop an apple and a pear into mud, and chop a large piece of ginger; After the ingredients are prepared, the glutinous rice paste is basically not so hot. Add the right amount of Chili powder, salt and chicken essence sugar, you can taste it and continue to adjust it according to your own taste.

5. Stir well and pour into a large container, then add shredded white radish and leek.

6. Finally, put on disposable gloves to find the first prepared cabbage, evenly spread Chili sauce on the leaves, and then find a clean container to pack and refrigerate.

7. You can eat it in cold storage for 24 hours, and you can eat it for many days at a time after pickling.

Cooking skills:

1. Look at the color: Chinese cabbage is divided into balls and not balls. This article refers to the title variety. Generally choose white cabbage, because white cabbage will be sweeter and taste good. If it is a blue dish, it tastes different. In addition, even Chinese cabbage is not completely white, because the outside part will turn blue by sunlight. So a little blue leaves are allowed outside. 2. Look at the size. If you don't buy in limited quantities, try to choose Chinese cabbage, because there are many edible leaves and stems in it. A Chinese cabbage, a few leaves are peeled off at a time, and there is very little left inside, which is relatively uneconomical. Therefore, it is recommended to choose a large one. At the same time, Chinese cabbage accumulates more nutrients and grows well.