pickled cabbage resembling sauerkraut(suan cai )

pickled cabbage resembling sauerkraut

Introduction:

"This is a traditional pickle method in Lijiang, Southwest China. The raw materials are fresh bitter vegetables. The taste of the finished product is very good, sweet and sour, not salty, but also taste the taste of bitter vegetables. You can eat it with porridge, or stir fry meat and bean sprouts as ingredients. It's very appetizing. In the process of pickling, including washing vegetables and containers, oil should not be stained to ensure that the finished product tastes crisp and tender. This is a key step! Of course, the prerequisite is to choose a sunny day, ha ha. "

Production steps:

Step 1: buy fresh bitter vegetables at home, do not need to wash them, directly break them off and dry them for a while. This step is what my mother said. I still don't understand why I don't wash and sun it. I think this step can be saved;

Step 2: sun for half an hour, then wash the dishes. Since pickled vegetables can be eaten directly, it is recommended that you wash them patiently and carefully. Make sure that your hands and containers are oil-free. Drain the water after washing.

Step 3: start drying, about an afternoon.

Step 4: after air drying, most of the moisture has been dried out, but the bitter vegetables are not completely dried;

Step 5: to start cutting, also make sure the knife and chopping board are clean, cut into dried beans; forgive my mother's ancestral pickle knife, but I promise it will be very clean!

Step 6: cut the bitter herbs and put them in a clean basin;

Step 7: add brown sugar, shredded ginger (such as pickled ginger for better taste), pepper noodles, pepper noodles and salt;

Step 8: put on gloves, rub hard, when the surface of bitter vegetables begins to dehydrate and the bottom of the basin begins to come out of water, you can do it;

Step 9: put the bitter cabbage into a clean container or a special pickle jar and cover tightly. During the day, it can be placed in the sun, and the high temperature will make the sour taste come out as soon as possible. If the sun is bright, it can be eaten in 4-5 days, and you can smell a sour smell when opening the lid;

Materials required:

Bitter herbs: moderate

Ginger: right amount

Brown sugar: right amount

Hot pepper noodles: right amount

Chinese prickly ash noodles: right amount

Salt: right amount

Note: because it can be eaten directly, I put less salt in the process of pickling. After pickling, I can use clean chopsticks to take out the pickles. According to my taste preference, add a little soy sauce and chicken essence, and it's delicious. If you like to eat sour, you may as well put a few days, and vegetables and meat fried with sugar, delicious ha.

Production difficulty: ordinary

Process: salting

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Suan Cai