The most authentic way to pickle sauerkraut, without adding a drop of water, is sour and crisp, preserves for a long time, and is not rotten or moldy

The sauerkraut in the south is different from the sauerkraut in the north, the pickled sauerkraut in the south is also called "snow cabbage", which is generally pickled with snow fern, mustard greens, long-stemmed cabbage, etc., most of the sauerkraut in the north is pickled with Chinese cabbage, and the raw materials are not the same, this is the most fundamental difference, today I will share with you the method of pickling sauerkraut in the south of the Yangtze River, today I take long-stemmed cabbage as an example, and share with you how to pickle successful sauerkraut, do not add a drop of water in the pickling process, only use the vegetable brine of the dish itself to pickle, In addition to the protagonist "long-stemmed cabbage", only salt is used, and the pickled sauerkraut is sour and crispy, which can be stored for a long time and is not easy to grow white hairs;

In the past, when I was a child, my grandmother was made of a jar in winter, and a large vat was pickled, but now people eat less pickles, and most people live in buildings, and there is no big vat at home, so today's method is more suitable for you, as long as you prepare a few glass jars to do, the proportion is also very simple, based on the dried long-stemmed cabbage, a pound of vegetables with 32g salt, this proportion of pickled sauerkraut will not be particularly salty, but it can also be stored for a long time, after understanding the two kinds of raw materials, there is "vegetable marinade" left, So since there are only 2 kinds of raw materials for pickled cabbage, where does the vegetable marinade come from? There will be a detailed explanation in the following article, so that you will be able to do it at a glance, and you will succeed as soon as you do it, and friends who like to eat sauerkraut must try it!

【Ingredients】1000g of long-stemmed cabbage, 64g of salt;

【Preparation of pickled cabbage】

1. This is the long-stemmed cabbage that has just been pulled back from the hometown, and the ground has not grown very much, so it is only a little bit, first pickle some sauerkraut to relieve cravings, long-stemmed cabbage is a seasonal vegetable, compared with ordinary greens, its stalk is a little longer, it is white, and it will be listed in large quantities only in winter every year, so if you want to eat the long-stemmed cabbage pickled snow cabbage every year, it is only this period of time;

2. Pull out the long-stemmed cabbage at home, clean it, wash the soil at the roots, and put it outdoors to dry after cleaning, drying is just to dry off the surface of the cleaned water, and dry the long-stemmed cabbage a little, not to dry it;

3. In winter, the weather is almost half a day or a whole day, and when it is dried to this shriveled state, the leaves are wilted and drooping, and the vegetable stalks have become softer, and you can start the next step;

4. This step is to make vegetable marinade, there are 2 catties of long-stemmed cabbage after drying, I used 64g of salt, first take one-third of the cabbage and put it in a large pot, sprinkle with an appropriate amount of salt, rub it with your hands, don't rub it too much, rub until you feel that the leaves are discolored, it's almost, at this time it will not come out of the water, don't rub it too much, it is not right to rub out the water until it is not right, too much rubbing will cause the pickled sauerkraut to be not crisp After all the cabbage is kneaded, take a few cabbages and put them together, wrap them around slightly, bundle them into a roll, or twist them into a twisted shape, and put them in a large basin after twisting, and press a basin filled with water or other heavy objects on top of them for one night;

5. When you get up the next morning, you will find a lot of water coming out of the big pot, this is the "vegetable marinade", which is the water of the long-stemmed cabbage itself, so when pickling sauerkraut, we use its own "vegetable marinade", no need to add additional water or cool white boiling, vegetable marinade is the best fermentation water for pickled sauerkraut, which can make the pickled sauerkraut crisp and not bloom, and the fragrance is stronger, which is the most important secret of pickled sauerkraut; This is the secret of pickling sauerkraut;

6. Prepare a waterless and oil-free clean container, put down the rolled long-stemmed cabbage one by one, press the vegetables tightly for each layer, try not to leave a gap in the middle, the pickled sauerkraut will be more delicious, after the long-stemmed cabbage is put into the container, you will see that there are a lot of vegetable marinade in the basin, pour these vegetable marinade into it, press it tightly again, cover it with a sealed lid, if it is not with a sealed container, you can press a heavy object on it;

7. The processed glass jar is stored in a cool and ventilated place, and it can be eaten after pickling for more than half a month, and the color of pickled cabbage and cabbage will obviously turn yellow, not the original emerald green, and it smells of a rich fragrance and sour taste of pickles, rather than raw taste;

8. The pickled sauerkraut is crisp and delicious, with moderate acidity, it can be used as a filling or stewed meat, and it can also be stir-fried or vegetarian fried, always what kind of practice you like, every time you want to eat, take some out, eat as much as you want, try not to get wet with raw water when you get it, so that the shelf life of the sauerkraut is longer, it is not easy to grow hair, and it will not be moldy;

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————【Stir-fried tofu with cabbage and sauerkraut】————

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

【Preparation of stir-fried dried tofu with cabbage and sauerkraut】

1. If the whole operation of your pickled sauerkraut is relatively clean, you can cook it directly after taking it out, or you can cook it after cleaning, and use this sauerkraut to make a meal today - stir-fried tofu with pickled cabbage and minced meat, an appropriate amount of sauerkraut, dried beans, pork and garlic, and add a little millet spicy if you like to eat spicy;

2. Cut the sauerkraut into minced pieces, the dried tofu into dices, the pork into minced pieces, the garlic into minced pieces, there is no fixed requirement for the proportion of ingredients, and it is decided according to preference;

3. Heat the pot, add an appropriate amount of cooking oil, the oil temperature is 5 to heat, add the minced meat and minced garlic, stir-fry the minced meat until it changes color, add the sauerkraut and dried tofu, and fry on high heat;

4. Stir-fry until you can smell the obvious fragrance of sauerkraut, add a little sugar and light soy sauce to taste, the sauerkraut is salty, you can add no salt, add a little less water, and simmer the dried tofu;

5. After simmering, take out of the pot and put it on a plate, and the delicious sauerkraut fried tofu is ready;

Tips:

1. The containers used in the pickling process need to be anhydrous and oil-free, which can extend the shelf life, and raw water or edible oil will affect the shelf life;

2. No matter how much pickled cabbage is, the proportion of salt is applicable;