Foreword: As the weather gets colder, pickleSauerkrautThe time has come. SauerkrautIt is loved for its rich nutrition, sour taste, and wonderful taste. Whether served as a side dish or stir-fry, it is an appetizing dishGastronomy。However, many people face a dilemma, homemadeSauerkrautPerishable. Especially in the south, the temperature is relatively high, resulting inSauerkrautIt is easy to ferment excessively, and it will deteriorate after a few days, which is a pity. So today I'm going to share a story about picklingSauerkrautTips, don't add salt directly. With this little trick mastered, you can make something firm inside and out, sour and crispySauerkraut, it will not break if it is left for 2 to 3 months. Let's take a look.
1.Will buy backChinese cabbageLeave it to dry in the sun for 3 to 5 days so that it can be removedCabbageExcess moisture to preventSauerkrautToo moist.
Additional Extension: Drying is picklingSauerkrautA very important step that can not only reduceCabbagemoisture content, but also to makeCabbageMore crisp and tender. This is because of the drying processCabbageThe water in gradually evaporates, making it more concentrated and compact. In addition, in the sunUltraviolet raysIt also has a bactericidal effect and helps to maintainSauerkrautFreshness.
2.Sun-driedCabbageWash well and break off yellowing and bad leaves. willCabbageCut in half and continue to cut into eighths.
Additional Expansion: SlicingCabbageThe purpose is to facilitate flavor and storage. Cut itCabbageThe blocks allow for better absorption of seasonings and make the flavor more even. In addition, after the slicingCabbageThe blocks are of a good size, making them easy to marinate and easy to store and eat.
3. Blanch the chopped cabbage in a pot for 2 minutes, then remove it to cool and squeeze out the water.
Additional Extensions:BlanchThe purpose is to clean thoroughlyCabbageand remove impurities. BlanchmakeCabbageMore refreshing, but also destructiveCabbageThe internal cellular structure makes it easy to absorb the flavor. Squeezing out the water can be improvedSauerkrauttexture and shelf life.
4.Find one that is waterless and oil-freePicklescylinder, willCabbageblock yards into the cylinder, and in each layerCabbageSprinkle with salt to taste. The salt should be evenly stackedCabbageMedium, let stand for 2 hours.
Additional Extensions:PicklesThe material of the cylinder is very important, and it is best to use ceramic or glass containers. This avoids the use of metal containers when salt andSauerkrautA reaction occurs to produce harmful substances. At the same time, the role of salt is to removeCabbagemoisture in the preventionBacteriagrows, and plays a flavoring role. Let sit for 2 hours to allow the salt to seep in graduallyCabbageMiddle.
5.InCabbagePress a stone on top to make sure it is compact, and pour in an appropriate amount of rice washing water, so that the water is submergedCabbage
Extra Expansion: The weight of the stone can helpSauerkrautIt is better to maintain a tight condition and exhaust air to prevent oxygen from entering the cylinder. Starch in rice washing water andMicroorganismsHelpedSauerkrautfermentation process to form a better mouthfeel and flavor.
6.Finally, add an appropriate amountHighly liquor, then seal the jar and store it in a cool place before it is ready to eat after 25 to 30 days.
Additional Extensions:Highly liquorIt can not only sterilize and disinfect, but also improveSauerkrautThe palate. At the same time, sealing and storing in a cool place helpsSauerkrautBetter fermentation and freshness.
1.MarinateSauerkrautThe optimum temperature is 8 to 15 degrees Celsius, too high a temperature will causeSauerkrautrot, but too low a temperature will affect itSauerkrautfermentation and taste.
Extra Extension: Temperature is the influenceSauerkrautOne of the important factors of quality. Excessively high temperatures will accelerate the growth and fermentation process of the fungus, resulting in:SauerkrautMetamorphism. Temperatures that are too low will inhibit the fermentation process, affecting taste and flavor. Therefore, in the marinadeSauerkraut, to choose the appropriate temperature environment.
2.Be sure to add it at the endHighly liquor, which can play a role in sterilization and disinfection and improve the taste.
Additional Extensions:Highly liquorin marinadeSauerkrautplays an important role in the process. On the one hand, it is capable of killingBacteriawithMicroorganisms, keepSauerkrauthygiene and freshness. On the other hand,Highly liquorThe unique flavor can be enhancedSauerkrautto make it more mellow.
3.Rice water is used because rice water contains some substances that can be promotedSauerkrautof the fermentation process.
Additional Expansion: Starch, sugar, and rice in the waterMicroorganismsYes, it can be providedSauerkrautof nutrients needed for fermentation. These substances are able to promoteBacteriaactivity, producing more beneficial substances to makeSauerkrautThe taste is more acidic and rich.
Summary: MarinateSauerkrautIt's a process that tests skill and patience. Through the above steps and precautions, we can make the mouth feel sour, refreshingSauerkrautTender and crisp with a long shelf lifeGastronomy。Armed with these tips, you can enjoy homemade in the winterSauerkrautBrings delicious and nutritious. Give it a try!