Pickles in different regions taste different. How do you pickle sauerkraut?

Rinse a proper amount of pickled sauerkraut with water, chop it up, squeeze out the water, put it into the meat stuffing, add cooking oil, salt and chopped green onion, stir well, and start wrapping jiaozi, so as to ensure the delicious taste. Rinse the pickle jar first, trim the cabbage and remove the old leaves. After washing, put it in the dish jar, the tighter the better. Wrap a layer of cabbage, remove a layer of salty salt from the supermarket, and fill it with suitable stones layer by layer to prevent the cabbage from floating and rotting after adding water. The weather should not be too hot when pickled Chinese sauerkraut, usually around the middle of 10. The weather is too hot, and sauerkraut is easy to burn and rot. The optimum temperature is 2-8℃. At this temperature, food is not easy to rot and become brittle.

Pickled sauerkraut pickled with vegetable leaves generally does not need to be added with acid water. They produce a small amount of water by salting, and then slowly ferment and turn sour. They tend to last longer than sauerkraut, generally at least 1 month, and the longer the time, the more mellow it is. After the cabbage is full, put a stone on it to prevent the cabbage from floating up when water is added to the tank, so that the cabbage that is not wet is easy to rot. After adding water to the jar for three or four days, you can eat it in a month, so that the sauerkraut is white, crisp and not rotten. When preparing sauerkraut, you must not use very full cores, and it is best to have about seven or eight cores. So as to obtain bet effect in that pickling proces.

There are two ways to soak sauerkraut. One is to use a big pickle jar. You can soak more than 20 kilograms, enough to eat for several months. The second kind is to soak in a small pickle jar and eat only about 1 week. There are some differences between the two soaking methods. Let's start with soaking in a big pickle jar. Then don't worry about pouring water into it for seven days. Be sure not to bring oily vegetables in barrels, they will rot. 100 Jin put a bag of sauerkraut in the cabbage. After the water has not passed through the cabbage, press it with a stone and you can eat it in about a month. Second, the practice is different. The north is very simple and basically does not add other spices, and the south will add many kinds of spices, especially peppers.