Homemade sauerkraut(zi zhi suan cai )

Homemade sauerkraut

Introduction:

"Mom's version of sauerkraut generally takes a month to eat. Now the self innovation version only takes three days. Let's see the breakdown below. It's simple and convenient. It's most suitable for MM who live in commercial buildings!"

Production steps:

Step 1: dry mustard with water on the surface. (I prefer this kind of heart wrapped mustard. Pickled mustard is crispy.)

Step 2: evenly yard in the jar (I don't have a pickle jar in my family, I use a casserole) a layer of vegetables, sprinkle a small layer of salt, add some millet pepper, the amount of salt to the hands, taste, feel the water is salty, subject to what you can accept

Step 3: find a stone suitable for the mouth of the jar and press it on the mustard, so that the mustard won't come out of the water (the vegetables will rot when they come out of the water). The amount of boiling water is subject to the submerged vegetables

Step 4: after three days, the refreshing sauerkraut will be fine. You can cook it as you like. I usually like to fry it directly with porridge

Step 5: add a small recipe of sauerkraut. I don't know how Jianzi eat sauerkraut, but cut it carefully

Step 6: heat the oil in a hot pan. The oil should be more delicious. Saute ginger and garlic (red onion is more fragrant if you have it)

Step 7: pour in the pickled cabbage and sprinkle 1.5 tbsp sugar. Don't be afraid that it's too sweet. You need more sugar to feel sour and sweet (because there are salt and millet peppers when soaking, so you just need sugar)

Step 8: stir fry continuously until the water is dry, put it on the plate and serve the rice (ER, it seems that the porridge at night is not enough, and it's also delicious with white rice, or it's good to have rice noodles with pickled cabbage)

Materials required:

Cabbage: 2000g

Millet pepper: 10

Salt: right amount

Note: do not like too sour cheese can be taken out of the refrigerator in about three or four days (do not over water, to fry and wash), like sour point on the time bubble longer, the longer the more acid, a quantity of not too much, three or four Jin can, because the speed is very fast, do not like the old-fashioned bubble a month, so a small amount, after eating bubble. PS: my cousin called again to ask if there is any sauerkraut. At noon, I got a call from my mother-in-law. I don't need to bring anything when I go back to Hong Kong. Just bring more sauerkraut, ha ha... Even her husband, who has always been picky, said that you can switch to selling pickles!

Production difficulty: simple

Process: salting

Production time: several days

Taste: hot and sour

Chinese PinYin : Zi Zhi Suan Cai