Homemade sauerkraut(zi zhi suan cai )

Homemade sauerkraut

Introduction:

"I still like sauerkraut made in old-fashioned earthen jars. However, since this pickle machine is called pickle machine, we have to try what it feels like. Look at the manual. Is this machine designed for northeast people? Because it only talks about the way of Chinese cabbage. Sauerkraut is famous in Northeast China. But I don't remember seeing sauerkraut made of Chinese cabbage in Sichuan. Even if I did, I was already indifferent. Sichuan sauerkraut is made of green vegetables, which can also be regarded as a kind of pickle, but it is different from the pickle that is directly fished out on weekdays. It is one of the main ingredients of sauerkraut fish. After some tangle, I think it's better to make Sichuan sauerkraut. The manual also mentions the addition of mushroom powder. It's easy to think about it. How can we use mushroom powder in traditional pickles

Production steps:

Step 1: take off the green vegetable leaves one by one, wash them and dry them

Step 2: in the pickle machine container, lay a layer of vegetables

Step 3: sprinkle a little salt

Step 4: stack them layer by layer

Step 5: bring the salt to a boil

Step 6: pour into the container

Step 7: continue to add cold water until it is slightly above the leaf surface

Step 8: sprinkle a handful of pepper

Step 9: press on with plastic pressing plate

Step 10: close the lid

Step 11: put in the sauerkraut machine

Step 12: close the lid and start the sauerkraut function. The starting time is 75 hours

Step 13: at the end of 75 hours, the container cover is full of water droplets

Step 14: the green vegetables are yellow and slightly sour

Step 15: uncovering, the leaves are still green

Step 16: take it out and check it out. The dish Gang still feels crispy. Put it back into the pickle machine, start the pickle function again and continue to ferment

Step 17: 17.120 hours, the sour taste is obvious, the dish is slightly soft, but still crisp

Step 18: after 140 hours, it has a strong sour taste, and the dish is slightly yellow, translucent, and basically soft. Generally reach the state of normal consumption.

Materials required:

Vegetables: 1500g

Salt: 60g

Chinese prickly ash: 1

Cold boiled water: appropriate amount

Note: use cold boiled water to make sauerkraut. Sauerkraut can be made by adding or reducing salt and other seasonings according to their own taste. It takes a long time to make sauerkraut without mushroom powder, and it may shorten the time after adding mushroom powder. Good sauerkraut can be placed in closed containers, continue to ferment. Do not want to continue fermentation, can be stored in the refrigerator.

Production difficulty: simple

Process: salting

Production time: several days

Taste: sour and salty

Chinese PinYin : Zi Zhi Suan Cai