Although the current house is getting bigger and bigger, the cold storage room used to store the winter vegetables is getting smaller or even smaller, so there is really no place to marinate a large tank of sauerkraut. Moreover, the traditional sauerkraut uses whole or all two halves of cabbage. Every time you fish out one and a half, you can't finish it. The sauerkraut leaves the soaked sauerkraut for 2 days. The taste will not change, but the color will be From the beautiful goose yellow gradually turned into grayish white, it does not seem to appetite. I learned a quick and simple method of pickling sauerkraut with my mother-in-law. I can pick up a few bottles at a time, and then pickle a few bottles every ten days and eight days, so that the first and second rounds will be fine. When you finish the first pass, you can pickle the third one. It is so repeated. There are sauerkraut in the winter, and several bottles do not occupy the place like large containers. This method of pickling sauerkraut is very simple, anyone can learn, and unlike traditional sauerkraut, it often takes more than a month to pickle from the inside to the outside. It only takes a week to get sour, but to prevent nitrous acid. Hazard, or 15 to 20 days to eat the sauerkraut 汆 white meat practice link https://www.xiachufang.com/recipe/102939539/ If you have any questions, you can add me WeChat: Szz360654635
Production method: 1. Cut the cabbage to the root; 2. Remove all the leaves of the cabbage and wash it, and rub the water on the leaves by hand; 3. Each piece of cabbage is flattened with a knife; 4, then cut a few pieces together into a filament; 5, put the cut cabbage into the pot, sprinkle with salt, hand-pick the shredded silk and salt together, the shredded silk becomes soft and simmered The water can be discharged; 6. Put the soft cabbage and the water out into the oil-free and water-free bottle, fill it up, cover it, and do not open it, put it in a cool place where the sun does not shine directly. I can eat it after 15~20 days. If the room temperature is very hot, it can be placed in the refrigerator for 2~3 at room temperature.
Zhu Zhu Xiaoxuan: 1. The cabbage must be cut thinly. After pickling, you can eat it when you eat it. You don't have to cut it. You only need to cut a few knives to make a dumpling. 2, because the cabbage is clean, of course, if the acid can be washed twice with water, the sauerkraut soup in the bottle tastes very good, like to eat sour, when pouring vegetables can be poured into some taste is very good, you can also use To cook noodles, put chili oil is sour noodles; 3, the amount of salt is more no problem, just use your hand to grab a hand; 4, after filling with pure water bottle, because The bottle of small cabbage will be soaked in the broth, just cover the lid and you don't need to take it. It can be opened when you eat it. However, it is not easy to take out the sauerkraut in a pure water bottle. After pickling, the bottle can be opened with scissors. Pour the shredded cabbage out of the mouth; 5, do not like to use a pure water bottle can use a large glass bottle, because the glass bottles are wide mouth, filled with shredded cabbage, pickled cabbage soup will emerge from the lid, the upper layer The shredded silk will change color without contact with water, but the taste will not change. It can be eaten as well after washing. Afraid to take water, you can leave an inch at the mouth of the dish, and press a small stone, so that the shredded silk will be soaked in the soup. You can choose several methods according to your preference. 6. Pickled with this pickled cabbage. The method does not need to release water. When the cabbage is put into the salt, it will automatically produce water. 7. The sauerkraut is sour in a week, but according to the experts now, between 3 and 15 days, the concentration of niacin in the pickles is the strongest, and there will be no later. It is said that it is 20 days, and I was confused by the experts.