After the beginning of winter, it is the season to pickle sauerkraut, remember the key point 1 point and the detailed ratio, the sauerkraut is crisp and does not produce flowers

There are many choices of raw materials for pickled sauerkraut, such as the common snow fern, small cabbage, mustard greens, and Chinese cabbage commonly used by Northeast people, but no matter what kind of dish it is, the pickled sauerkraut is crisp and sour, and it does not produce flowers, and the sourness is moderate, then this requires skills;

Now after the beginning of winter, the weather is cooler, it is very suitable for pickling sauerkraut at home, today I take the cabbage picked back from the vegetable field at home and share with you how to pickle sauerkraut at home, in addition to the raw material cabbage, as long as one ingredient is used, that is, edible salt, without any additives, but there is a key step, that is, "vegetable marinade", using the cabbage's own "vegetable marinade" as the medium of fermentation, so that you can pickle super delicious sauerkraut, so what is the specific "vegetable marinade"?

Sauerkraut generally needs to be marinated for at least half a month, so that the nitrite content will be reduced, pickled sauerkraut can be used to fry and eat directly, when accompanied by porridge and side dishes, it can also be used to fry beef, fried tofu, make sauerkraut cakes, sauerkraut stewed vermicelli, etc., friends who like it can try!

【Pickled cabbage】

【Raw materials】Chinese cabbage, edible salt;

【Directions】

1. Clean the vegetables bought or picked back from the ground, clean the vegetables, and put the cleaned vegetables outdoors to dry.

2. The dried vegetables are in this shriveled state, as long as they are dried until they wilt and droop, and there is no raw water on the surface, the vegetables at this time are not particularly dry, and they cannot be dried too dry, otherwise they will affect the operation later;

3. This is a dish after drying water, the weight is about 1 kilogram, that is, two catties, then we prepare almost 65g of edible salt, this proportion of sauerkraut will not be too salty, but also to ensure that it is crisp and does not produce flowers, the correct ratio is very heavy;

4. Put the dried vegetables in a large basin, add salt, rub it slightly with your hands, if the big pot can't be put down at one time, you can rub half of it first, and then rub half of it after half of it, just rub it a little, don't rub it too hard, you can't break the vegetable leaves, otherwise the pickled sauerkraut will not be refreshing, this cabbage is easier to rub, if it is snow fern or mustard greens, the time to rub it is a little longer;

5. The feeling of rubbing the vegetables with salt is almost the same, at this time, because the vegetables have been dried in advance, and the water will not come out, so we put all the dishes in a large basin after rubbing, and press a heavy object on it, I use a basin filled with water, and let it stand for a day or a night;

6. After standing overnight, there will be water coming out, this water is very important, that is, we often say "vegetable stew", must not be poured out, vegetable stew plays a vital role, is the best fermented water for pickled sauerkraut, can make sauerkraut more crisp and not blooming, and the fragrance is stronger, this is the most important secret of pickled sauerkraut;

5. After the dish comes out of the water, take a few vegetables, tidy them up, and then twist it, which can be twisted into a twist shape, and by the way, squeeze out the vegetable marinade in the dish and squeeze it in a large bowl for later use;

6. Put the squeezed vegetables directly in the prepared waterless and oil-free tank, and press the vegetables tightly every time you put them, and try not to leave a gap in the middle;

7. After squeezing out the water, you will find that there are a lot of vegetables left in the big pot, at this time, directly pour the vegetables into the jar, so that the vegetables can not be cooked, and then press hard, to press tighter, if there are stones or other heavy objects at home, it is better to press on it;

8. After all are done, cover the lid and put it in a cool and ventilated place to pickle, generally need to marinate for about half a month, you will find that during this period, there will be bubbles coming out of the jar, and the color of the dish will slowly turn from green to yellow, and it can be eaten after half a month;

9. The pickled sauerkraut has a good color and moderate acidity, the focus is crisp and delicious, and you can have a dish of fried tofu with sauerkraut at this time;

【Stir-fried tofu with sauerkraut】

【Raw materials】Appropriate amount of sauerkraut, appropriate amount of dried tofu;

【Method】

1. Take out the pickled sauerkraut, wash it again, and chop it into pieces after cleaning;

2. Clean the prepared dried tofu and cut it into dices, there is no requirement for the amount of dried tofu and sauerkraut, you can come according to your preference, our taste is relatively light, generally choose slightly more dried tofu and less sauerkraut;

3. Heat the pot, add cooking oil, the oil temperature is 5 hot, add the sauerkraut, fry the sauerkraut to make it fragrant, then add the dried tofu, stir-fry evenly;

4. Start seasoning, the sauerkraut already has a salty taste, you don't need to add salt, add a little sugar and light soy sauce, add a little water, stir well, and cook the dried tofu a little;

5. The water is almost volatilized, put it out of the pot and put it in a pot, sprinkle with chopped green onions, and the delicious sauerkraut fried tofu is ready;

6. The picture on the left is the pickled sauerkraut in the snow, and the color of the pickled cabbage will be darker than that of the cabbage sauerkraut;