The traditional practice of pickling sauerkraut in the old altar, not moldy and not flowers, a year are not bad, they pickle most assuredly

The forensic scene, more workers directly threw the cigarette butt on the sauerkraut, these clay pit sauerkraut, after being acquired, one after another was pulled to the production plant, the preservative content is more than ten times higher, which is the domestic big business, it is really a scourge of the country and harming the people, harming the people, exported for fear of fines, and the domestic consumers, can be fooled at will, it is really its heart can be punished.

Sauerkraut since ancient times is our table food, history Quite a long time, the production method is also very simple, the salt sprinkled on the leaves, and then compacted with a stone, after a month of fermentation, you can eat, salty and crispy, especially tasty, my family every year to pickle a large tank of sauerkraut, in accordance with the traditional old methods, not moldy and not afraid of rotting, a year is not bad, their own pickled sauerkraut, eat more assured, the following Please see the specific method.

Ingredients: mustard, rice water

Seasoning: salt

1, pickling this southern sauerkraut, you can use mustard, radish stalks, Shanghai green can be, different vegetables taste is different, the best effect is mustard, thick chewy meat, the first step to wash, if a big one, from the middle of the cut, a small one do not have to cut, cleaned up, and then put it in the sun outdoors. Hang it up, air-dry its moisture, wilt on the line, half a day in the summer sun, winter day or so.

2, back to the room, prepare a large pot, put the mustard in order, prepare a bag of salt, pick up a mustard, add some salt, carefully rub, leaves, stalks should be rubbed in place, rub until the color becomes darker, rubbing the edge of the salt, in accordance with this way, all the mustard all rubbed.

3, prepare a pot of rice water, this is very good to understand it, is the rice left water, if a meal is not enough, you can make up for two meals, do not have to do any processing, sauerkraut fermentation is the use of this rice water, to increase the fermentation effect.

4, prepare a container, altar, glass jar, vat can be, but must be intact, leakage of water can not be, first dry the bottom of the tank with a towel, the process must be oil-free, there will be oil on the failure to knead the good mustard, in order to put neatly, one next to another, tightly packed, and then poured into the amalgamation of rice water, the water must not have been over the mustard.

5, find a piece of heavy weight pressure mustard, the best stone, not pressure will float up, scrub clean, often pickled sauerkraut family, basically have a large stone, which is standard, and then seal the mouth of the tank with edible plastic wrap, placed in a cool ventilated place, and so on, 20-30 days can be opened to eat.

6, time is up, let's open and take a look, mustard color has become darker, the taste is still familiar flavor, sour, yellow, pickles can be fried with minced meat, fried string beans, do pickled fish, do pickles, crispy and delicious, according to this way of pickling sauerkraut, the taste is super positive, 100% success, we can try it sometime.

1, the whole operation process, try to avoid the appearance of oil, and finally put the cylinder, try to deal with the raw water clean, because it is easy to mold.

2, large mustard to cut in half, sunshine, easy to sunshine through the interior, small pieces do not have to cut, half a day of sunshine in summer, winter sunshine a day, depending on the intensity of the sun's rays, decide for yourself.

3, with a stone pressure mustard, you can prevent it from floating up, if you use a glass jar pickling, stuffed tight case, there is no need to press the stone.