Traditional Chinese sauerkraut practice

At the evidence collection site, some staff members directly threw cigarette butts on pickles. After being acquired, these pitted pickles were pulled to the production workshop one after another, and the preservative content was ten times higher. This is a large domestic enterprise, which is really a disaster for the country and the people, and it is not shallow. The export is afraid of fines, but domestic consumers can fool around at will, which is really reprehensible.

Sauerkraut has been a delicacy on our table since ancient times. It has a long history and the production method is very simple. Sprinkle salt on the leaves, compact them with stones, ferment for a month, and you can eat them. Salty, crisp and delicious. My family pickled a large jar of sauerkraut every year. According to the traditional old method, it is not moldy, not rotten, and it is not bad for one year. Pickled sauerkraut tastes more secure. Please see below for specific methods.

Ingredients: mustard, rice washing water

Seasoning: salt

1, pickled this southern sauerkraut, you can use mustard greens, radish stalks and Shanghai greens. Different dishes have different flavors. The best effect is mustard greens, which are thick and chewy. The first step is to clean them. If they are big, cut them in the middle. Don't cut the small ones. After washing, put them in the sun, hang them up, air-dry them and turn sour.

2. After taking it back indoors, prepare a big pot, put the mustard in order, prepare a bag of salt, pick up a mustard, add some salt and knead it carefully. Leaves and stems should be rubbed in place until the color becomes dark. Add salt while rubbing, so that all the mustard is rubbed out.

3. Prepare a pot of Taomi water, which is easy to understand. It's the water left over from Taomi. If one meal is not enough, you can make up two meals without any treatment. Sauerkraut fermentation is to use this rice washing water to increase the fermentation effect.

4. Prepare a container, jar, glass jar or vat, but it must be intact and cannot leak. First, dry the bottom of the vat with a towel. This process must be oil-free, and the oil will fail. Put the rubbed mustard one by one in order, and then pour in rice washing water, which must not be mustard.

5. find a heavy object to squeeze vegetables, preferably a stone. If you don't press it, it will float and wash it. Families who often pickle sauerkraut basically have a big stone, which is standard. Then seal the jar mouth with edible plastic wrap, put it in a cool and ventilated place, and wait for 20-30 days to eat.

6. Time is up. Let's open it. Mustard has deepened in color and tastes familiar and sour. In Huang Cancan, sauerkraut can be fried with minced meat, and fried with green beans, pickled fish and pickles, which is crisp and delicious. The pickled sauerkraut in this way is super positive, and 100% is successful. You can try it sometime.

1, during the whole operation, try to avoid the appearance of oil, and finally drain the cylinder and try to clean the raw water, because it is easy to get moldy.

2, the big mustard should be cut in half, it is easy to get through when the sun is shining, and the small one does not need to be cut. It takes half a day in summer and one day in winter, depending on the strength of the sun, it is up to you.

Pressing mustard with a stone can prevent it from floating. If it is marinated in a glass jar, and the plug is tight, there is no need to press the stone.