Homemade deliciousness: the simple preparation of cabbage sauerkraut
Chinese cabbage: 1 piece.
Ginger: To taste. Garlic: to taste.
Dried chilies: to taste.
Salt: to taste.
Sugar: to taste. Choose fresh Chinese cabbage, wash and cut into cubes.
Sprinkle an appropriate amount of salt between the chopped cabbage leaves and leave for 15-20 minutes to let the cabbage water.
Slice the appropriate amount of ginger and peel and mince the garlic.
Destem the dried chili peppers and cut them into sections for later use.
Add salt and sugar to the chopped ginger, garlic and dried chilies, and stir well.
Wash the cabbage leaves and squeeze out the excess water.
Apply the marinade evenly over each cabbage leaf, making sure that each leaf is marinated.
Stack the pickled cabbage in a container and leave it with a lid for 24 hours.
Check whether the cabbage leaves are soft and have the aroma of sauerkraut.
The amount of salt and sugar can be adjusted according to personal taste.
Place the pickled cabbage in an airtight container and refrigerate it for several weeks.
Cabbage selection:Choose fresh, crisp Chinese cabbage with full leaves, so that the pickled sauerkraut tastes better.
Marinating time:The marinating time should not be too long, generally 24 hours, too long can easily cause sauerkraut to be too sour.
Ingredient adjustments:In the marinade, you can add an appropriate amount of light soy sauce and aged vinegar according to personal taste to add flavor.
Refrigerator preservation:The pickled cabbage and sauerkraut should be stored in the refrigerator to ensure the taste and flavor.
Cabbage sauerkraut is a delicious home-cooked dish that is sweet and sour, refreshing and appetizing. Homemade cabbage sauerkraut is healthier and more controllable, and it is a snack worth trying in the home kitchen.