How to pickle sauerkraut

Sauerkraut pickling is very simple, but in the process of pickling a little inattention is easy to white flowers, resulting in ulceration. Most vegetables can be pickled into sauerkraut, common chili peppers, beans, cucumbers, white radish, carrots, garlic seeds, cucumber, lotus root, bok choy, cabbage, sprouts, cabbage stalks, small bamboo shoots, lettuce and so on.

Sauerkraut pickling method is not uniform, different ingredients pickling time and method are different.

One, blistering pickles

Blistering pickles, as the name suggests, is to use sour water to soak out of the dish. Chili peppers, bean curd, beans, garlic seeds, beans, lotus root, bamboo shoots, lettuce and other vegetables are very suitable for soaking pickled into sauerkraut.

Take 1 pound of chili peppers as an example:

1. Prepare the sour water. Put 5 slices of ginger, 12 peppercorns, 2 tablespoons of salt, 1 tablespoon of white vinegar, 1 tablespoon of white wine can be boiled and cooled, the amount of sour water to cover the ingredients is appropriate.

2. Select fresh chili peppers without insect eyes, wash with water and cut the tip, drain the water, placed in a ventilated place to blow dry the surface of the chili peppers.

3. Peppers into a clean glass container without water or oil or ceramic altar, pour acidic water to submerge peppers, the top and then sprinkle a thin layer of salt, plus a few layers of plastic bag film, cover tightly sealed lid. It will be ready to eat in about half a month. If you add ingredients in the middle, you also need to add the right amount of salt according to the amount of added ingredients.

If it is the old sour water, the ingredients will be sour faster, such as beans old sour water pickling, encounter high temperatures 2 days to acid cooked.

Two, waterless pickles

Leaf pickles generally do not need to be put into the sour water, they are pickled through the salt and triggered by a small amount of their own out of the water, they slowly fermented into acid. They tend to pickle sour time than blistering sauerkraut longer, usually at least 1 month, and the longer the more mellow, but not too long, preferably within a year.

Take bok choy as an example:

1. Remove yellow and rotten leaves from the whole bok choy, wash it, and place it in a ventilated place or under the sun to dry until soft.

2. Put into the basin and rub the salt, because the bok choy is relatively large, thick leaf stems, so it is necessary to repeatedly rub, so that the salt is fully and evenly dissolved into it.

3. Put into a clean ceramic altar without oil and water, add a small amount of white wine, a layer of bok choy put a few peppercorns and a few star anise, and then seal with water to seal, some places to prevent leakage sealing, in the plastic film on the paste on the mud, and then cover the lid. Green cabbage sauerkraut is not recommended to use glass containers, because the ceramic altar pickling flavor is stronger. So that after a month, you can open the altar to open the food.

Brussels sprouts and sauerkraut boiled fish is a good flavorful dish.

Three, other

In addition, there is a slightly sour pickles, they are characterized by a slightly sour crisp, between sauerkraut and dried vegetables, put into the spicy fried meat is very rice.

such as white radish cherry sauerkraut:

1. It is when the white radish is not yet grown up, not more than the thickness of the finger, while its leaves and stems are very tender, even the root with the leaves made of sauerkraut.

2. White radish with roots and leaves, remove the old and rotten leaves, wash it, put it in a ventilated place and under the sun to dry the water.

2. Blanch them quickly in boiling water, squeeze out the water, chop them finely, add a good amount of salt and scrub them, and wring out the water again.

3. Put into a container without water and oil, sealed well, about half a month can open food.

Sauerkraut with the extension of the pickling time, sour flavor aggravation, blistering sauerkraut than waterless sauerkraut sour faster than the old sour water than the newly made sour water sour faster.

The trick to making sauerkraut is: don't dip raw water in the pickling process, control the amount of salt, more salt is salty and affects the taste, less salt is easy to deteriorate, pay attention to the pickling time, the degree of different ingredients acid cooked is different, and the air temperature is also an important factor affecting the degree of acid cooked.