Hello everyone, I am Xiao Qiu, it is time to pickle sauerkraut again, many friends private messages ask me how to pickle sauerkraut can be as delicious as the rural vat of pickled sauerkraut, today I will share with you my usual method of pickling sauerkraut and some small tips, according to this method pickled sauerkraut crisp and refreshing, put a year is not bad.
Do not dip raw water and oil on the cutting board, knife and pot used when pickling sauerkraut, otherwise the pickled sauerkraut is easy to rot.
The cabbage does not need to be washed, remove the old leaves and roots, and then break the tender cabbage down.
Too thick cabbage help with a knife in the middle of the slice and then cut the shredded, do not cut too fine when shredded, too fine if the pickled sauerkraut will not have a crisp taste.
After all cut well, use salt to kill the cabbage shreds in water, according to the proportion of 100 pounds of cabbage 7 two salts to add edible salt, stir evenly, do not rub in the process of mixing, simply mix well from the inside to the outside, because the cabbage shreds are still relatively crisp, rub hard then it will be broken, pickled sauerkraut will not be formed, mix well and kill for 10 minutes.
Prepare a water-free and oil-free glass bottle or jar or whatever, pour a little high liquor in it and shake it well to sterilize, which is also the most important step to prevent sauerkraut from rotting.
The cabbage has been killed, simply grasp it, don't push too hard, don't have to dry the water inside.
Then directly put in the bottle of sterilization, put a layer after pressing a few times by hand, compacting the cabbage, each layer should be pressed a few times, filled with compaction after pouring a little white vinegar, so that it can be acid faster, and then use plastic wrap to seal the bottle mouth and screw on the lid, try not to let the air inside, if you go in the air, the surface of the sauerkraut is particularly easy to oxidize and rot, put in a cool place after 20 days can be eaten.
If the bottle is not filled, you can use the plastic bag to hold some water pressure on it, be sure not to let the cabbage float up, otherwise the sauerkraut on the top layer is particularly easy to rot.
Look at the sauerkraut I pickled in this way, it's not bad at all.
Pickled sauerkraut is the most important point must be remembered Oh, do not dip in water and do not stick to oil, use white wine to sterilize, add white vinegar can make sauerkraut sour faster.
For more detailed instructions, you can click on my avatar to enter the homepage to watch the video!