Pickled sauerkraut, don’t just add salt, remember 2 keys, sauerkraut is sour and crispy, not rotten or moldy

Pickled sauerkraut, don’t just add salt, remember 2 key points, sauerkraut is sour and crispy, not rotten or moldy

Autumn, it’s the season of pickling sauerkraut, the pickled sauerkraut at this time will not spoil for a long time When it’s cold, you can also use it to stew a pot of sauerkraut fish, or stew ribs and stir-fry. Sour and refreshing meal, it is really admirable, this is our family's favorite.

Southerners like to pickle sauerkraut with and mustard . The northeast prefers pickling Chinese cabbage. Today I will mainly introduce you to the Southern method, because I like the crispy texture too. I really like the taste of pickled fish.

But many people pickling sauerkraut, only know that salt is put in it. In fact, this is not comprehensive. If the method is used incorrectly, it will easily cause the sauerkraut to become moldy and smelly.

So what kind of method do you need to pickle sauerkraut to get a sour and crispy taste? Is it not easy to rot and mold? Among them, water, seasonings and the like are very important. Many people have mistaken two of the key points. Today I will teach you the correct steps.

【Pickled sauerkraut】

Ingredients: mustard greens, salt, white wine, rice water

1. After we have cleaned the mustard greens, don’t rush to pickled sauerkraut. It should be placed in the sun for a whole day.

2. Next, we prepare a sealed jar. It is best to blanch the jar in boiling water and dry the water in it to ensure that the jar is free of water and oil. Otherwise, take it Pickled sauerkraut can easily go bad.

3. Boil water in a pot from the bottom. After the water is boiled, pour a spoonful of salt into it, and then put the mustard greens in it and blanch it.

4. Hot it out immediately,Do not soak in boiling water for a long time, otherwise the taste will not be crispy. After blanching, we drained the water, then put the mustard greens in the airtight jar just now, and sprinkled the salt on it. I used 1 catty of mustard greens and sprinkled 25g of salt on it. You can use this ratio.

5. After sprinkling the salt, we are ready to pour water into it. Do many people use cold water at this time? This is wrong. If we want the mustard greens to taste better and not easy to mold, we have to replace the cold boiled water with rice water. Pour the rice-washing water into it, and it can be covered with mustard greens.

6. Finally, you have to put an extra flavor in it. This flavor is white wine, and it is a high-level white wine. After adding this thing, it is less prone to rot, and it is more fragrant when pickled. Seal the jar and store it in a cool place. After marinating for 20 days, you can open it and eat it.

Tips:

There are 2 keys to remember when pickling sauerkraut. The first is to marinate with rice water, and the second is that you need to add 1 more seasoning at the end. It is a high degree of liquor.

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