What do you usually choose to make sauerkraut?

Stewed beef with radish is delicious, and pickled cabbage with white radish is clearer ~

● Composition:

White radish, white vinegar, white sugar, dried pepper

● Practice:

Wash the radish, cut it into strips or slices, marinate it with salt 10 minute, pour out the marinated water, add a tablespoon of sugar, and marinate it 15 minute.

Pour out the salt water, rinse the white radish and squeeze out the water.

Add a spoonful of sugar, two or three spoonfuls of salt, sprinkle with dried pepper and pickled pepper, and add appropriate amount of white vinegar and cold water.

Mix well, cover with plastic wrap, and put in the refrigerator for more than ten hours to enjoy the food.

▲ Sugar-stained red pepper

Pepper, salt, sugar and other condiments

1. Wash and drain the pepper, and cut it according to your mood.

2. Pour hot water into a large glass jar, let it cool, add pepper and shredded ginger, and add salt, liquor, sugar and monosodium glutamate.

3. Seal the canned food and enjoy the food for about 10 days.

▲ Pickled cowpea

Composition:

● 300g beans, appropriate amount of pepper, appropriate amount of salt, 1 pinch of pepper, a little white wine.

1. Wash beans, remove both ends, dry, wash and dry peppers, add water to the pot, add peppers to boil, and continue to cook for 2 minutes.

2. Let it cool, pour it into the pickle jar and soak the beans and peppers.

▲ Pickled sauerkraut

● Ingredients: Chinese cabbage (doll dish, Chinese cabbage will do)

1. Wash the cabbage with hot water and wring out the water.

2. put a layer of cabbage and a layer of salt in the glass jar, then pour it into hot water and cover it.

3. Enjoy the food after seeing the salt water and vegetables change color.

1. Preparation of raw materials: 3-5 green vegetables (if your pickle jar is big, you can prepare more), pickle salt, white wine, pepper, aniseed, star anise, kaempferia kaempferia, dried pepper, crystal sugar and clear water.

Second, the operation steps: 1. Cut each green vegetable in half, then cut a knife on the head of the green vegetable, but don't cut it.

2. Put the cut vegetables in a ventilated, dry and sunny place to dry for 3~5 days (if there is no sun or rain, put them in a ventilated place), and then marinate them after drying.

3. Marinate the dried vegetables with proper amount of salt 10~ 12 hours.

4. Add clean water and salt to make kimchi water enter a clean oil-free pot, heat it to dissolve the salt, and then cool it.

5. Add pepper, fennel, star anise, kaempferia kaempferia, dried pepper, crystal sugar and 50-60% pure grain to the salt water.

6.

Pour the cooled brine into the pickle jar or sealed jar, and the water amount should be 4/5 of the pickle jar. Soak the pickled vegetables in salt water, cover the pickle jar and put it in a cool and ventilated place.

Add some water to the edge of the pickle jar to seal it.

7. Practical experience has proved that the longer the pickled sauerkraut is preserved, the better the taste. The following is pickled sauerkraut for a long time. If you like to eat tender, you can soak it in 10 and take it out.