1. Under the sunCabbageSun-grown: Choose freshCabbageand bask it in the sun until it wilts and softens. Then remove the outer layer of leaves and cut them into appropriate sizes for later use. Prepare a large vat, make sure it is dry and clean, sprinkle with a layerCoarse saltwill be cutCabbageArrange evenly, then sprinkle with salt and repeat this step until all are doneCabbageMarinate to completion. Finally, pour in cool boiled water, making sure to submerge it allCabbageLet it stand for a few hours, then cover it and wait for 1 month to turn yellow before serving. Can be used in stewed porkVermicelliOr dumplings, the taste is sour and delicious.
2. NorthSquare sauerkrautPickling technique: DryCabbageIt is important to wait 1 month for a resting marinating process to help make it more sour and crispy. Sprinkle salt evenlyCabbageIt should be tightly compacted to ensure that the flavor is evenly absorbed during the marinating process. And adding cool boiled water or rice washing water is to make itCabbageKeep it moist and cover it with a clean cloth or bag to help maintain overall hygiene, and the color turns yellow before it tastes.
3. NorthSquare sauerkrautPurpose: After the marinade is completedSauerkrautNot only can it be used in stewing, but it can also be added to other dishes for a more northern twistDeliciousFlavor. The rich acidity and crisp texture make it a must-have on the table of families in the northern regionGastronomyOne.
Southern mustardPickling process: Choose those with few young leafletsMustard greens, also after dryingBlanchprocess, put in a jar, seal and marinate. UniqueSouthern mustardThe curing process pays attention to the different growing environments, the amount of salt and the addition of high liquorSouthern sauerkrautThe taste is fresher, sour and delicious.
Southern mustardPickling details: in the processSouthern mustard, you need to pay attention to stem size and moisture controlBlanchRinse off with cool water to keep the taste fresh. During the curing process, attention is paid to sealing and salting to ensure thatSouthern sauerkrautIt is not easy to grow mildew and deteriorate during storage. Adding an appropriate amount of high liquor has the effect of preserving freshness, and at the same timeSouthern sauerkrautAdd a unique flavor.
Southern sauerkrautUnique Taste:Southern sauerkrautPickled with a unique flavor that is suitable for different cooking methods, such as:Sauerkrautfish, etc., for the people of the SouthFood cultureAdds a delicious dish. The curing time of about 10 days produces a sour and refreshing taste that makes people have an endless aftertaste.
The joy of homemade sauerkraut: makingSauerkrautThe process allows people to experience not only the change and growth of ingredients, but also the different regionsSauerkrautunique flavor. North andSouthern sauerkrautThe production method and taste are different, but they all contain the local people's pairsGastronomylove and unique understanding.
HomemadeSauerkrautThe charm: both northern and southernSauerkraut, all contain the local people's attachment and love for the taste of their hometown. The meticulousness and patience in the preparation process make people feel the warmth and care of the food. Try homemadeSauerkraut, not only can taste authenticGastronomy, I can feel the fun and sense of accomplishment in the production process.
SauerkrautAs a dishTraditional cuisineBoth the north and the south have different production processes and taste characteristics. HomemadeSauerkrautNot only can you ensure the freshness and hygiene of the ingredients, but you can also experience the fun and meaning of the production process. In the busylifeon your Mac, try to make oneDeliciousofSauerkraut, might as well feel the pleasure and satisfaction that cooking brings, letGastronomybecomelifeA kind of fun and enjoyment. May everyone be able to do it on a daily basislifefoundGastronomyThe charm of the and enjoy the productionGastronomyjoy and satisfaction.