In the season when a large number of tight long cabbages are on the market in a year, come to pick up a bucket of northeast sour cabbage! That's right, it's the sauerkraut on the green flower! If you are marinated, you can make sauerkraut white meat, sauerkraut stewed noodles, sauerkraut vermicelli balls, pickled dumplings... I will drool when I think about it! In fact, sauerkraut is very good to do, it is time to really cook it. All you need is a little patience and waiting. I always think that this has something in common with kimchi, Sichuan kimchi, Shanxi sauerkraut, etc. It is a product of lactic acid bacteria, but different ingredients and spices are marinated, and different ways of eating, their wonderful tastes. It’s a world of difference! I like such pickled vegetables with less salt and sourness, which is not only delicious but also good for the body! For the practice of sauerkraut white meat, please refer to my recipe "Sauerkraut, white meat stewed frozen tofu": https://www.xiachufang.com/recipe/100415838/
Use this kind of Chinese cabbage in the picture to choose a firm and no bad leaf. Peel off one or two leaves outside and rinse off slightly.
Cut a knife in the cabbage gang and use your hand to open it. (Cut the reference picture. You can try to keep the integrity of the leaves by hand, so that the broken leaves are few. If the broken leaves are too much, it will float easily, and the leaves that surface will be easily broken.)
Small cabbage can be divided into 2 and a half, and larger ones can be divided into 4 and a half.
Boil a pot of boiling water. After the water is turned on, put the cabbage into the pan and put it slightly hot. In a few seconds, it can be up to 1 minute. Remove the cold water and drain.
The processed cabbage is coded in a container, and a layer of salt is layered and compacted. (1, each layer of cabbage and the next layer of cabbage are placed crosswise, this can prevent the cabbage from floating up. 2, the thin salt can be sprinkled some, not too much. We are doing sauerkraut, not pickles. ^_^ )
After all the codes are good, buckle a large plate on top and press a large washed stone. (If you can't find a big bottle filled with water, press it on it, as long as you can hold the cabbage so that it won't float.)
Fill the container with cold water and never have cabbage. Then cover the lid, or wait for 20-30 days, such as cling film, the cabbage is sour. (1. If you use plastic wrap, you need to put down the gas after 2 days, then you don't need to open it again. 2. Place it in a cool place, preferably at a room temperature of about 5 degrees.)
Marinated dishes can be cooked according to your preferences. If the pickling time is long, the acidity of the dish is very high. Wash the sauerkraut with cold water before cooking, then squeeze the water and fry. If it is particularly sour, soak the sauerkraut in cold water for a night before cooking, squeeze the water and fry it. In short, the acidity is self-regulating, like some acid, stir-fry into the sour soup, feel too sour and wash it in cold water.