How to make sauerkraut delicious?

1, sour cabbage Wash the cabbage first, cut off the roots and peel off the old leaves. If it is a small vegetable weighing less than one kilogram, you can pickle the whole tree. Cut the big vegetables vertically into two or four pieces. Blanch vegetables in boiling water for about 1 min, take them out and cool them in cold water. Then take it out and arrange it in the pickling tank layer by layer, press it with heavy stones, fill it with clear water, and let the water surface drown the raw materials about 1 cm. In order to promote fermentation, a small amount of rice soup can be added. The curing time varies with the outside temperature, and it is shortened when the temperature is high until there is a strong sour taste in the tank.

2, spicy cabbage peeled off the old leaves of cabbage, washed, cut into two petals, soaked in salt water for two days, removed and dried. Then cook peppers, garlic, ginger, etc. The spicy juice is put in the Chinese cabbage sandwich. The amount of spicy juice depends on the taste. Then put it into a small jar, seal the jar mouth tightly and bury it in the ground, put mats around it, leave 20% of the ground, cover it tightly with grass, and it can be sold in 20 days.

3. Sweet Pickles: Soak the pickled cabbage heart in a cloth bag for 3 to 4 hours, then put it in a pickling tank, and use 50 kilograms of sweet noodle sauce per 100 kg of pickled cabbage heart. Turn once a day for 20 days.

4. sweet and sour cabbage 50 kg of cabbage or Chinese cabbage, 3.5 kg of salt, 10 kg of rice vinegar,10.5 kg of red and spicy tablets, 2.5 kg of white sugar, 25 g of pepper, 8 g of saccharin and 25 g of monosodium glutamate. Cleaning, chopping, canning and compacting with stones. On the second or third day, empty the fuel tank. Then add ingredients such as red spicy slices and monosodium glutamate and soak them in rice vinegar for one day.

5. Salty and spicy cabbage Take 100 kg of fresh and full Chinese cabbage, cut it into pieces, dry it for half a day, cool it and put it in a jar. Spread a layer of vegetables and sprinkle a layer of salt. After filling the jar, press it with stones for fermentation. It usually takes 15 days. The fermented cabbage is washed with vegetable juice in a jar and cut into strips 3 cm wide and 6 cm long. Then, mix 1.2 kg red pepper powder, 100 g pepper oil and 0.5 kg licorice powder, and put them into a jar after mixing with Chinese cabbage. Compaction should be done layer by layer when entering the cylinder. After 12 hours, when the acid gas diffuses outward, the cylinder mouth should be sealed, and it will end after 10 days.