What are the methods of making pickled sauerkraut? How to make pickled sauerkraut delicious?

Sauerkraut is rich in copper, which is an essential micronutrient for human health. It has an important impact on the development and function of blood, central nervous system and immune system, hair, skin, bone tissue, heart, etc. So, what are the methods of pickling sauerkraut? How to make pickled sauerkraut delicious? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. How to make pickled cabbage

2. How to make delicious pickled cabbage

3. What are the techniques for making sauerkraut?

How to make pickled cabbage

1. Remove the old leaves from the cabbage, cut off the cabbage head, wash it with clean water, shake off the water inside and set aside. If the mouth of the pot is small or you want to pickle it faster, you can cut the cabbage in half vertically;

2. Wash the pickle jar, wipe it dry, then sprinkle a handful of salt (granular salt) on the bottom of the jar, then put the cabbage in the jar, sprinkle a handful of salt every two layers, and sprinkle another handful of salt when it is full. Press it with stones or heavy objects. I pickled 8 cabbages, about 30 pounds, and used 4 handfuls of salt, about 200 grams. Don't put too much salt to avoid the pickled cabbage being bitter;

3. After 7 or 8 hours, fill the cabbage jar with clean water (tap water is fine) until the cabbage is covered. The sauerkraut is ready.

4. Be sure to keep it pressed with stones or heavy objects. It will be fine after a month. Don't cover it. Sauerkraut is afraid of heat and dust, so just cover it with a layer of gauze. Put it in a cool place such as a balcony, about 2 to 8 degrees is best. During the pickling process or afterwards, if there is foam, skim it out frequently. If there is too little water, add some more. Also, do not get it touched with oil, as it will easily rot.

How to make delicious pickled cabbage

1. Prepare tools: a large pot for boiling water, 2 or more basins, a pickled cabbage jar, and a pair of chopsticks. All of the above must be oil-free.

2. Boil water in a large pot. After the water boils, hold the top of the cabbage with your hand and put one end of the root into the boiling water for about 15-20 seconds. Then put all the cabbage into the boiling water and use chopsticks to help the cabbage turn over in the water. Then blanch it for about 40-50 seconds. Use chopsticks to pierce the root, take out the cabbage upside down, drain the water, and put it in a basin.

3. Put the blanched cabbage under the tap and rinse with cold water. Rinse the roots first and then put it horizontally into a basin of cold water to let the cabbage cool down completely. Put the cooled cabbage with the roots facing up and the heads facing down, squeeze it with your hands and squeeze out the water (as shown in the picture); put the cabbage that has been rinsed with cold water into a basin and set aside;

4. First, sprinkle a layer of salt on the bottom of the jar, then spread a layer of processed cabbage, and then spread a layer of salt and a layer of cabbage in order; finally, use the same processed cabbage stalks to cover the top (as shown in the picture); compact the vegetables in the jar, and press the top with clean granite, and finally wrap the jar from top to bottom with a large plastic sheet to prevent the invasion of bacteria and dust.

What are the techniques for making sauerkraut?

1. Do not blanch the cabbage too much, as it will easily rot;

2. The whole process must be oil-free, the container must be oil-free, the tools must be oil-free, and the sauerkraut will get stained with oil and the pot will rot;

3. There will always be damaged or poorly grown stems on the cabbage you buy. Don’t throw them away after you peel them off. Boil them in boiling water and then let them cool in cold water, and use them to seal the jar. This way you can make the best use of them and avoid waste!

4. Open the jar two or three days after the cabbage is put into the jar to see how much water the cabbage has absorbed. If there is less water in the jar, add cold water (preferably the leftover water from blanching the cabbage, or tap water is also fine). After a few more days, the cabbage will slowly absorb the water as the salt seeps in. If there is too much water in the jar, scoop it out with a clean, oil-free cup. In short, the top of the cabbage should not be exposed to the water surface, otherwise it will get moldy.

5. The ratio of vegetables to salt: about 400 grams of coarse grain salt (called second-crop salt in Dalian) for 100 kilograms of vegetables.