Every season, Chinese cabbage will be on the market in large quantities, and this time is also the best time to make sauerkraut. Among them, sauerkraut from the Northeast is the most popular variety, although each region has its own way of making it and taste. Guizhou sauerkraut, Yunnan sauerkraut, etc. all have their own characteristics. However, there are some key points that need to be paid attention to in order to make sauerkraut that is not moldy and becomes more sour and fragrant the more you put it.
No matter what kind of sauerkraut it is, you need to remember the following three points to avoid mold and rot.
When making sauerkraut, the vegetables need to be fermented in an oil-free, sterile environment. The fermentation environment must contain specific substances without which the desired effect cannot be achieved.
Choose fresh Chinese cabbage and wash it thoroughly. Make sure to clean the surface of the cabbage from dirt and impurities, which will affect the taste and texture of the sauerkraut. Next, drying the Chinese cabbage is crucial in the pickling process. Drying can reduce the moisture content of cabbage, improve its taste, and help the preservation time of sauerkraut.
Prepare and boil the rice water, which will be used to blanch the Chinese cabbage. Blanching Chinese cabbage is an indispensable step in pickling sauerkraut, a process that not only improves the texture of the sauerkraut, but also allows the cabbage to better absorb the flavor of pickling.
Choosing the right storage container is crucial, and it is recommended to use ceramic or glass containers instead of metal or plastic containers. Next, make the rice washing water for marinating, add seasonings and liquor. These seasonings and liquors not only enhance the taste of sauerkraut, but also add a unique flavor to it. Pour the rice washing water evenly on the cabbage, compact it with a weight, cover it with a lid and seal it for preservation, so that the cabbage can be fully soaked in the pickling liquid.
1.In the process of making sauerkraut, special attention should be paid to washing, drying and blanching.
2.Choosing pickling containers is also key, avoiding metal or plastic containers that can have an impact on the quality of sauerkraut.
3.The amount of refined salt also needs to be used in moderation to ensure that the sauerkraut has a balanced taste and a wonderful taste.
In addition, when pickling sauerkraut, there are three special additives that enhance its taste and flavor:
1.Sliced ginger: Adding some sliced ginger adds a refreshing flavor and a hint of spicy flavor to the sauerkraut. Ginger slices not only help to improve the taste of sauerkraut, but also play an antibacterial role in the pickling process, helping to keep sauerkraut fresh.
2.Cinnamon and star anise: The right amount of cinnamon and star anise can add a light spice flavor to the sauerkraut, making it more fragrant and giving it a unique flavor.
3.Dried chilies: Adding the right amount of dried chili peppers can give the sauerkraut some slightly spicy flavor, adding layers to it and making it more appetizing and tasty.
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