How to make sauerkraut step by step tips

Steps to make sauerkraut trick

Cut into thin filaments, all cut up in a pot, add the usual fried vegetables 2 times the amount of salt, tossed evenly to de-watering for 1 hour, squeezed out of the water to shake loose, loaded into a sealed jar, loaded with seven or eight minutes full, sealed fermentation.

Large altar whole cabbage pickling method

Materials: 100 pounds of cabbage, a few handfuls of coarse salt.

Practice:

1, remove the cabbage outside of the withered yellow leaves, cut off the bottom of the raised root.

2, brush the tank clean and sprinkle a few handfuls of coarse salt on the bottom of the tank.

3, put the cabbage into the pot hot, first put the root, and then put the whole plant down, turn a little bit and take it out, at this time the cabbage leaves are a little soft, slightly discolored. Scalded cabbage put aside to dry, dry for an hour or two, will be cooled.

4, put the cabbage in the tank, to a tree layer layer turn around and set up a good set, set up a layer of cabbage should be appropriate to sprinkle some salt, vegetables and vegetables do not leave a gap between.

5, in the top layer of cabbage on the pressure of a large stone, cabbage compaction.

6, three or four days later, pour water into the tank, the water should be diffused over the cabbage, after which the tank is covered with a large breathable lid, a month after the sauerkraut is pickled.

Tips:

1, the cabbage should not be too hot, otherwise it is easy to rot the tank.

2, cabbage into the tank two or three days later to open the tank to see how much water under the cabbage, tank water is less than add cool water, and then a few days, the cabbage will be with the penetration of the salt slowly under the water, the water in the tank if more than one, with a clean, oil-free cups scooped out, in short, the top of the dish do not show the water on the line, exposed to the mildew will develop.

3, vegetables and salt ratio: 100 pounds of vegetables about 400 grams of coarse grain salt.

Small bottle of shredded cabbage pickling method

Materials: cabbage 1, a handful of salt.

How to do:

1, cut off the root of the cabbage, and then take off all the leaves of the cabbage and wash them, and shake the water on top of the leaves with your hands.

2, each piece of the cabbage gang part of the knife with a flat thin slices, and then several pieces stacked on top of each other cut into thin julienne.

3, will cut the shredded cabbage all into the pot, sprinkle salt, with your hands will be shredded and salt together knead a little, shredded cabbage become soft and wilted out of the water can be.

4, the softened shredded cabbage and out of the water are stuffed into a bottle without oil and water, filled, covered with a lid, do not need to open during the period of time, put into a cool place where the sun does not shine directly, 15 - 20 days after the can eat. If the room temperature is very hot, you can put it at room temperature after 2 - 3, and put it into the refrigerator for cold fermentation.

Tips:

1, cabbage must be cut finely, pickled and eaten when fishing out can eat, do not have to cut silk, dumplings only need to chop a few chopped a little on the line.

2, with pure water bottles stuffed, because the mouth of the bottle of small vegetables will be soaked in the soup, just cover the lid and do not care, eat when you open it, but with pure water bottles of sauerkraut is not good to take out, you can pickle the bottle with scissors to cut the mouth of the bottle will be poured out of the vegetable threads.

3, this pickle pickling method does not need to put water, shredded cabbage will automatically come out of the water after salt.

Salt and Sour Cabbage Notes

1, the whole process of pickling sour cabbage must be oil-free, no oil in the container, no oil in the tools, Jaeger sauerkraut stained with oil will also be rotten jar.

2, if you scald the cabbage beforehand, the cabbage should not be too hot, otherwise it is easy to rot the tank.

3, buy back the cabbage is always broken, the growth of bad gangs, pick down do not throw away, boiling water, cool water to dry over, use it to seal the tank, make full use of it is not a waste.

4, salt and acid cabbage, the top of the dish can not be exposed to the water, exposed to mold.

5, the lower layer of salt less put a little, the higher the more salt put, because the lower layer is the last to eat, pickling time is the longest, salt if more than the last dish will be salty.

6, salt and sour cabbage temperature is very important. Outdoor temperature of ten - fifteen degrees will be able to accumulate. Sauerkraut tank is best placed in the place of about 5-10 degrees, the temperature is too high easy to rot the tank, the temperature is low do not love acid.

7, do not like to use pure water bottles can be used in large glass bottles, because the glass bottles are wide-mouthed, filled with shredded fermentation sauerkraut soup will emerge from the lid side, the top layer of shredded vegetables will not be able to contact the water and discoloration, but the taste will not change, after washing can eat. Fear of bubbling water can be loaded with shredded vegetables after the mouth of the bottle to stay an inch, press a small stone, so that shredded vegetables will be immersed in the soup, a few methods can be, according to their own preferences to choose it.