When it comes to sauerkraut, I believe many people are familiar with it. Pickled sauerkraut is golden in color and sour and crunchy. The fried sauerkraut is super delicious for porridge, rice, noodles, and noodles. It is a dish that every family can cook in the countryside. The way of pickling sauerkraut is different in the north and south, and the selected dishes are different. Northerners like to pickle Chinese cabbage, while southerners generally choose mustard to pickle sauerkraut.
Most people like to eat sauerkraut but don’t want to make it, so they always buy it outside, but the sauerkraut sold outside has many additives, not to mention clean and hygienic. If you want to eat clean and hygienic sauerkraut, it’s better to make it at home. . Next, the editor will share the [preserved sauerkraut] method with everyone. After eating sauerkraut for 20 years, I did not expect that the pickling method is so simple, it will become sour in 3 days, and 0 failures are guaranteed.
Method: 1. Separate the mustard greens to clean the mud and dry them in the sun, so that the sauerkraut will be crispy and not easy to rot after soaking for a long time.
2. Pour half of the pot of water into the pot and bring it to a boil. Put the dried mustard greens in the boiling water and boil them evenly. Turn it over and turn off the heat when the leaves are all broken. Don't burn it for too long.
3. Take out the hot mustard greens and place them in a deep basin without water and oil (for pickling sauerkraut).
4. After removing the mustard greens, add twice as much salt to the water in the pot as we usually cook. I added three spoons.
5. After the brine in the pot cools down completely, pour it into the mustard pot. Let the salt water cool down before pour it in, otherwise the hot water will scald the mustard greens, and the soaking will not taste good.
6. Place another plate on the mustard greens or press a heavy object to ensure that all the mustard greens are soaked in water. The unsoaked mustard greens will become moldy and rot. Cover them and store them in a cool place.
7. After three days, the mustard greens turn yellow, and the sour and crispy sauerkraut is ready. The method is very simple. Stir-fry it as a meal is very appetizing! Will you go out to buy and eat after reading this tutorial? If you like sauerkraut, give it a try.
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