Sauerkraut(dong bei suan cai )

Sauerkraut

Introduction:

"I don't remember which day. The basic fermentation time of sauerkraut machine was 75 hours. After the countdown, there was no time for it to be born in time. After a day or two, it caught up with this unusual day. Fortunately, sauerkraut generally does not die, there is always a time to see the sun. The pickled cabbage made from Chinese cabbage, in fact, I really don't know how to eat it

Production steps:

Step 1: prepare materials

Step 2: wash and cut into Chinese cabbage

Step 3: blanch with boiling water for 30-60 seconds,

Step 4: drain and cool

Step 5: pour salt, sugar, Lactobacillus and water into a large bowl

Step 6: mix well

Step 7: put the cabbage into the container of the Pickler

Step 8: add the fermented juice

Step 9: compact with a chopper board

Step 10: cover and put into the pickle machine

Step 11: start the pickle function

Step 12: the fermentation is completed and the machine is started

Step 13: Uncovering

Step 14: finished product

Materials required:

Chinese cabbage: 1500 g

Yogurt: 1 Pack

Cold boiled water: 1800 ml

Salt: 3 teaspoons

Sugar: 6 teaspoons

Note: no lactic acid bacteria can be put, but the use of lactic acid bacteria can speed up the fermentation process, shorten the fermentation time. The amount of spoons used in this recipe is the amount of spoons randomly configured by the sauerkraut machine.

Production difficulty: simple

Process: salting

Production time: several days

Taste: sweet and sour

Chinese PinYin : Dong Bei Suan Cai