Recipe: Old ancestors' pickled sauerkraut method (sauerkraut practice)

Home Cooking Recipe: Old ancestors' pickled sauerkraut method (sauerkraut practice)

Notes:

A good sauerkraut is indispensable in our food, especially the pickled fish, sauerkraut beef, etc. These dishes are made with glutinous rice water, made with musky, very delicious and delicious. Ordinary rice water can also be done, just lacking the musk of glutinous rice, but it is also very delicious! Because I don't often eat glutinous rice, so many parents are in the problem of glutinous rice water! Parents can usually use ordinary rice water to pickle, if you make a donkey for the holiday, you can use the washed glutinous rice water! "Special note, this is sauerkraut, not pickles. Parents don't ask if you want to add salt without water. Don't ask if you want to add salt when you change the second water. These are not needed. You press The recipes are absolutely delicious, the recipes are clear, and you don't need to say anything." You don't always ask questions, always ask questions that have been answered many, many, many times, so that you have been cooking It’s a lot of headaches, and the questions you ask are written. Please don’t ask, please see for yourself. Be serious about each step, and the tips below are also clear. Now, please read all the words in the recipe carefully, so that you will not make mistakes, the recipe is not difficult, just need you to be optimistic about the text of this recipe. Many parents asked if they could marinate with other dishes. My answer is: Yes! But it is not as good as mustard, and cabbage is good, but unlike mustard, it is not crisp! Again, the so-called 3/7 ratio is that powder 3 water 7 is listed as 10 grams, 10 grams is powder, and 7 grams is water. When you do it, you can convert it yourself. If you don't want to put so much powder, you can reduce it yourself. The 2/8 ratio is also ok. Many parents are pickled dishes for less than 20 days will produce what is called "nitrite", I can only "hehe" for those who mind this! We haven’t seen any problems in this way for generations to come. Why do you have problems with eating? And it is not used to eat, not to eat every day, up to two or three times a month, and is used to make side dishes, and the amount is not large! It is also hand-picked and does not contain any additives, and preservatives. Not as long as the sauerkraut in the market or supermarket. When pickling, I didn't use rotten leaves to pickle. I was worried about what I really didn't understand...

Ingredients:

Steps:

  1. Home Cooking Recipe: Mustard (Mustard has bitterness and bitterness. It is usually used directly for frying or boiling soup. It is relatively small. Bitter mustard is usually used for pickling, because bitter mustard, thick poles and few leaves. Thicker and more crispy. Whether it is bitter mustard or sweet mustard.)

    Mustard (Mustard has bitterness and bitterness. It is usually used directly for frying or boiling soup. It is relatively small. Bitter mustard is usually used for pickling, because bitter mustard, thick poles and few leaves. Thicker and more crispy. Whether it is bitter mustard or sweet mustard.)

  2. Home Cooking Recipe: The tile tank is the best choice for mustard because it is very breathable.

    The tile tank is the best choice for mustard because it is very breathable.

  3. Home Cooking Recipe: There is no glass jar that can be like this. The gas permeability is not very good, but it is generally practical.

    There is no glass jar that can be like this. The gas permeability is not very good, but it is generally practical.

  4. Home Cooking Recipe: Glutinous rice (rice) washed rice water

    Glutinous rice (rice) washed rice water

  5. Home Cooking Recipe: Wash the mustard greens to dry the water (if there is a sun, you can also sunbathe under the sun, let the leaves soften some of the salt, so that the leaves are not easy to rot), take a proper amount of salt and gently lick! (Remember to be lighter, don't smash the mustard greens, it won't be good to see the smash! This step is called '搓青', the green scallions of the dishes, after pickling, there will be no strange smell!)

    Wash the mustard greens to dry the water (if there is a sun, you can also sunbathe under the sun, let the leaves soften some of the salt, so that the leaves are not easy to rot), take a proper amount of salt and gently lick! (Remember to be lighter, don't smash the mustard greens, it won't be good to see the smash! This step is called '搓青', the green scallions of the dishes, after pickling, there will be no strange smell!)

  6. Home Cooking Recipe: Put the mustard in the jar, then pour the rice water into the tank, wash the rice water to submerge the mustard, place it in a cool, ventilated place and let it stand for two days to ferment.

    Put the mustard in the jar, then pour the rice water into the tank, wash the rice water to submerge the mustard, place it in a cool, ventilated place and let it stand for two days to ferment.

  7. Home Cooking Recipe: After standing for the third day, pour off the water in front, then pour in the new rice water and let it stand for three days.

    After standing for the third day, pour off the water in front, then pour in the new rice water and let it stand for three days.

  8. Home Cooking Recipe: Change it after three days of rest, change it twice, pickled sauerkraut for eight or nine days to come out and eat! (As the weather changes, parents should extend the fermentation time of sauerkraut properly!) Golden bright sauerkraut is out of the jar! ! !

    Change it after three days of rest, change it twice, pickled sauerkraut for eight or nine days to come out and eat! (As the weather changes, parents should extend the fermentation time of sauerkraut properly!) Golden bright sauerkraut is out of the jar! ! !

  9. Home Cooking Recipe: Beautiful sauerkraut, no added, eat with confidence! ! !

    Beautiful sauerkraut, no added, eat with confidence! ! !

  10. Home Cooking Recipe: Many people worry about not having glass jars and tile cylinders. Xiaobian tells you that you don't have to worry about it. You can use this wide-mouth storage tank!

    Many people worry about not having glass jars and tile cylinders. Xiaobian tells you that you don't have to worry about it. You can use this wide-mouth storage tank!

  11. Home Cooking Recipe: This can also be used!

    This can also be used!

  12. Home Cooking Recipe: In other words, you can use the fermented bean curd or other preserved bottles in your home!

    In other words, you can use the fermented bean curd or other preserved bottles in your home!

  13. Home Cooking Recipe: There is really no wide mouth bottle, so there will be some glass bottles at home!

    There is really no wide mouth bottle, so there will be some glass bottles at home!

  14. As long as you think the bottle is convenient, you can use it!

  15. In addition, if the bottle you use is too small, or if the bottle is too small, the dish can't be put on the bottle. After the dish is finished, cut to the size you need, or fit the size of the bottle!

  16. After cutting the dish to the size you are satisfied with, put the dish in the jar or bottle you need and put the rice in the water to pickle it! Don't seal the jar/bottle, cover it a little and let the dirt go in! Because the sauerkraut fermentation needs to be ventilated, too sealed, it will produce gas to smash the jar/bottle when it is fermented!

  17. The most important thing to remember is that no matter what tank/can/bottle is used for pickling, you can't stick to the oil. It must be an oil-free container, otherwise the marinated dish will be moldy and stinky!

Tips:

How much to eat, because the pickled sauerkraut is not crisp! Pickled for a long time, the taste is not good enough! ! Many parents asked why it was soaked out of acidity! The reason is very simple! There are two points: The first point is that the pro-washing water is not strong enough. Many parents feel that the first wash of rice water is not clean. It is necessary to soak the second rice water. This is wrong. It is the essence, its concentration is strong enough to ferment well, and you don't have to worry about washing the rice water dirty, because the pickled sauerkraut we have to wash it before we fry it! It’s not directly fired out of the altar, and there is sometimes less rice, more water, and the water that is washed out is not strong enough! The correct thing is that the water and the rice are both 1:1, and the rice washed out in such a ratio is thick enough. The second point is: as the weather gets colder, the original soaking time can no longer satisfy its fermentation! Pro should extend the time properly! The weather is cold, and the fermentation bacteria activity is also changing with the weather! Therefore, the pickled sauerkraut is not sour enough! The pickled sauerkraut looks very bright and golden! The pickled sauerkraut is not transparent enough, and the color will be worse than the pickled sauerkraut! There is no crispy marinade! Many pros will ask, "When pickling sauerkraut, there will be white things floating on the water. It looks like it is not a bubble. What is it? But the dish is not rotten!" My answer is "pro, this layer of white Things don't affect sauerkraut. This is a good phenomenon. This white thing is produced when sauerkraut is fermented. It is also a fermenting bacterium! It shows that your sauerkraut is fermented very well! The dish is slowly changing. "Our oh!" "Special highlights: Many pros think that glutinous rice is difficult to find, and there is not enough rice for cooking every day. The rice for cooking is only a little bit. Adding more water, the rice is not rich enough, the sauerkraut made. Not sour, then this problem is very good to solve, you can go to the supermarket to buy glutinous rice flour to flush it, you can use it! Ordinary sticky rice noodles can also be used for flushing! The ratio of powder to water is 3:7. The sauerkraut is the best to eat! In addition to the blisters of glutinous rice that come out delicious, there is another kind, which is also very delicious. It is cornmeal (cornme), sauerkraut made from the sauerkraut of cornmeal (cornme) and sauerkraut made from glutinous rice water. It is very delicious and very refreshing! Whether it is glutinous rice flour, ordinary rice flour (sticky rice noodles) or corn flour (cornme), the proportion of them is 3:7 soaked sauerkraut is the best to eat! In addition, please don't ask me if I use starch or raw powder to make bubbles. My answer is no, their texture is different! Just like cooking with starch instead of rice noodles, I want to know why I can only ask experts, I don't know! (❁ ́◡`❁) The so-called water change is to pour half of the rice water in the tank, and then add new ones! If it is 3/7 glutinous rice flour and water, then you don't need to change the water. The concentration is enough to ferment it well without changing the water. If it is washed rice water, the water should be changed when the concentration is not enough. The powder and water will be separated during pickling. Phenomenon, don't panic, it's normal, don't need to shake it, don't need to stir it, just let it sit in a cool and ventilated place, the dish can't float up, if the dish floats, please find a clean and oil-free weight Press the dish down! Always suppress it and let it float, until the dish is marinated in the same way as in my picture (Golden translucent). The sauerkraut that has just been released can also be washed and eaten directly! Don't have a flavor! When the weather is hot, it is cleaned and not fried. I directly use it to send porridge. The fried rice is another flavor. Each has its own flavor... The sauerkraut cannot be exposed to the sun during the curing process. The jar is long. The sauerkraut made in the sun will have a strange taste, not good! And easy to over-fertilize! Keep it in a cool, ventilated place! There are still many people asking if the rice water should be heated or boiled. My answer is not to heat it, do not boil it, heat it or boil it is rice soup is not rice wash! Washed rice water is washed out of cold water! The pickled vegetables need to be washed rice instead of rice soup... Some people ask me, they are 3 powder 7 water blending, the water left by pickled sauerkraut can not be recycled, my answer is can be used, but To pour off the original water by a third, re-distribute it and add it, because the bacteria inside they need new vitality! To have new things in, sauerkraut can do better! More beautiful... But if the parents are pickled with rice water, don't recycle them, because there are too few beneficial bacteria inside, and the pickled food is not sour enough to make it delicious without 3/7 blending...搓When you are young, please only lick the leaves, don't pick up the stalks. If the stalks are also smashed, the water in the stalks is lost, and the sauerkraut made is not crisp enough! Please pour out the water that comes out, and the water is not needed. Don’t put the water in the tank! Don't bear the water! Otherwise, it will not be easy to eat... Parents must carefully look at the recipes and follow the steps! (Special note: when pickling, whether it is hands or jars, or things that are drying mustard, you can't touch the oil, or the sauerkraut will be moldy!!) The mustard salt is used to go green, the mustard is softened. Some water flows out, these waters are not needed, that is, what we call "green" parents do not forget to pay attention to the picture ............ The so-called 3/7 ratio is powder 3, water 7! ! ! A little emotion: the pros who like me can collect, the finished products can be photographed and submitted to the homework. If you don't like it, you can detour, don't move to comment on those that are hard to hear! There are so many mantras in people, what I say is my business, can't hinder you! My publication of recipes is also a benefit for you. I don't have any benefit. I don't want to mention some pro-reviewing some ugly words. I hope that the pros who come to see the recipes can respect me, thank you...


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