Pickled sauerkraut, without any additives, moderate salty acid, golden color, crisp and delicious, special praise ~ the key to the curing process: the whole process can not be oiled, the mustard is completely soaked in salt water when marinated, so the top is pressed live.
Mustard must thoroughly dry the water, the whole dish should be smashed (wrinkled), and the stem is soft (no sound) (there is a few days), the more dry the finished product is crisper;
Remove the leaves of the mustard greens, slice the vegetables, and put them in a jar (according to the formula, use a picture of 6.5 kg of gelatin). If you like spicy, put a few layers of mustard. chili;
Salt is soaked in the appropriate amount of tap water (longer time, soaked in advance), pour the salt water into the mustard, soaked in the noodles, not enough salt water to add tap water directly to the tank for 8 minutes, do not top up, because pickled During the process, mustard will effluent, overflowing when it is too full; use a bamboo stick (or other tool) to hold the mustard, do not let it out of the water (key), the whole process can not stick to the oil, or it will be moldy, abolished;
1. Soak for half a month in the summer, extend the time in the winter for about 1 month to 1 and a half months, until the finished product is sour and yellow, soak it in order to eat it. 2. If it is marinated again, the salt water can be reused, but just put the formula 1 /2 salt will do; 3. Pickled beans or melons do not need to be dried, directly marinated;
Wash the pickled sauerkraut and pour it into the pan (do not put oil first) stir fry the water, add oil, add red sugar, stir fry until sugary, and serve to cook fish, meat, squid, and burn. Meat and so on, are very delicious.