Homemade sauerkraut, sauerkraut and winter pickle(zi zhi suan cai xue cai dong yan cai )

Homemade sauerkraut, sauerkraut and winter pickle

Introduction:

"This dish is a must for every household in our hometown in winter. I used to think it would be very complicated. I have worked outside for many years, and I haven't eaten the delicious food of my hometown for a long time, especially with white porridge, not to mention the acid! One day, he called his mother to ask for advice. After that, every time he did it himself, he was very successful. Now he shares it with his sisters. It's easy to learn, including teaching and meeting. "

Production steps:

Step 1: air drying; 2 kg of green vegetables, if the sun is big, you can also directly split the green vegetables into two halves to dry. When I was drying, it was sunny to cloudy days, so I picked them one by one to facilitate air drying;

Step 2: the weather is not very good. I put it on the balcony to dry for three days. If it's sunny, it's usually two days. It's as wilting as the picture shows;

Step 3: after drying, lay it flat in the container. I use the inner liner of the electric rice cooker. If I don't have it, I can also use the inner liner of the bucket or tile jar;

Step 4: prepare a brick;

Step 5: in order to be clean, bricks can also be wrapped in food grade fresh-keeping bags;

Step 6: when boiling water is boiling hot, soak it directly into the container;

Step 7: the water level can be higher than the vegetables, if you are not in a hurry to eat, you can put it for about three or four days (anyway, you can fry the vegetables when they are yellow);

Step 8: if you are in a hurry to eat, you can soak in boiling water, as shown in the picture, immediately cover it and simmer until the boiling water is cool, then take off the cover and put it for about two days.

Step 9: This is the pickled cabbage cut into small pieces after washing, and then stir fry it in the pot! (see my other recipe for the method of sauerkraut fried meat.).

Materials required:

Vegetables: 2 jin

Boiling water: right amount

Note: 1, vegetables ready to dry before cleaning, because after the sun is also to clean; 2, pickle containers do not need to pay attention to touch raw water, because winter water is generally not white, of course, no one will pour cold water inside, ha ha; 3, if you like to acid point, you can also bubble in boiling water, and then drop a few drops of white vinegar;

Production difficulty: simple

Process: others

Production time: several days

Taste: hot and sour

Chinese PinYin : Zi Zhi Suan Cai Xue Cai Dong Yan Cai