Sauerkraut is a crispy, sour and delicious dish that requires some skill to make it crisp and delicious. Here's how to make a simple yet delicious sourdough dish that is guaranteed to your family and friends will enjoy.
Fresh cabbage: Choose cabbage with firm leaves and green color, preferably tender, for a better taste.
Pepper, Sichuan pepper, ginger slices: provide a sour and spicy taste, which can be adjusted according to personal taste.
Green onions, garlic: Provides flavor and adds layers to the taste.
Salt: Used to marinate cabbage and control the pickling time.
Sugar: Increases the sweetness of cabbage and makes it richer in taste.
Vinegar: Provides a sour taste that can be adjusted to suit your taste.
Edible oil: used for stir-frying to add aroma.
Peel and wash the cabbage leaves, making sure to remove dirt and impurities. Cut the leaves into appropriately sized chunks.
Put the cabbage cubes in a large bowl, sprinkle with an appropriate amount of salt, and gently rub the cabbage so that the salt adheres evenly to the cabbage. Let stand for 15-20 minutes to allow the cabbage to come out of the water.
Prepare the marinade in a small bowl, including pepper, Sichuan pepper, ginger slices, minced green onions, ginger and garlic, sugar and vinegar. Stir well, and the taste can be adjusted according to personal taste.
Squeeze out the excess water from the marinated cabbage cubes to make them more crispy.
Add an appropriate amount of cooking oil to the wok, and when it is 50% hot, add the green onion, ginger and garlic and stir-fry until fragrant.
Add the cabbage cubes and stir-fry over medium-low heat to evenly coat the cabbage with the fragrance of green onion, ginger and garlic.
Pour in the pre-prepared marinade and stir-fry evenly to ensure that each slice of cabbage is stained with sour and spicy flavors.
Stir-fry until the cabbage becomes soft and glutinous, taste, add salt and sugar to adjust the taste.
Finally, add an appropriate amount of vinegar and stir-fry quickly to evenly distribute the sourness.
Place the sautéed cabbage on a plate and sprinkle with some chopped chives or peppercorns as a garnish to enhance the overall aesthetic.
During the pickling process, the cabbage can be gently rubbed with your hands to encourage the salt to penetrate better into the cabbage and make it crispier.
When stir-frying, the heat should be just right to avoid over-frying and causing the cabbage to lose its crisp and tender taste.
The sourness and spiciness of cabbage can be adjusted according to personal taste, increasing or decreasing the amount of vinegar and chili peppers.
With the above steps, you can easily make a crispy, sour and delicious sauerkraut that will add a delicious dish to your table. We hope you enjoy this delicious home-cooked dish!