Sauerkraut is an authentic family practice that can be eaten after 3 days of pickling, crispy and delicious, the more delicious it is, the more you put it

When it comes to sauerkraut, I believe that many friends love to eat it. Sauerkraut in our diet can be appetizers, meals, or as a seasoning to make dishes, can be divided into Northeast pickled cabbage, Sichuan pickled cabbage, Guizhou pickled cabbage, Yunnan Fuyuan pickled cabbage, Guangdong pickled cabbage, German pickled cabbage, etc., pickled cabbage in different regions Taste styles are also different. The”sauerkraut” often referred to by the common people refers to the general term for all kinds of sauerkraut made of all green cabbage or cabbage. Among them, Guangdong sauerkraut is made with mustard. The characteristics of this sauerkraut is refreshing and sour. The food tutorial in this issue, Tianjian Food Square is going to share with you the practice of Guangdong sauerkraut. Friends who like to eat sauerkraut, Just wait and see, friends who like food, don’t forget to give me some attention. I will update and share different food tutorials every day. I believe there will always be a dish you want to learn!

 Sauerkraut is an authentic family practice. It can be eaten after 3 days of marinating, crispy and delicious, the more delicious it is, the more you put it

Before the official production, we first need to prepare the following ingredients:mustard 1 basket, boiling water 1 pot, stone 1 jar, 1 jar, 1 lid

 Sauerkraut is an authentic family practice. It can be eaten after 3 days of pickling. It is crispy and delicious. The more you put it, the more delicious.

The first step:put the freshly picked mustard on the ground and let it air for noon. Here we have the fresh mustard Sauerkraut is generally not cleaned. Wait until you eat it. Of course, if you feel that it is not clean, you can also clean it and remanufactured it, but it only needs to be dried for a long time, and the water will dry, and the mustard will wrinkle! Here’s a note:Sauerkraut is not so easy to rot after sun-cured mustard. Sauerkraut made after sun-wrinkled will have a crisper taste!

Sauerkraut is an authentic family practice. It can be eaten after 3 days of pickling. It is crispy and delicious. The more you put it, the more delicious.

The second step:prepare a larger jar, it is best to put all the mustard, clean the jar first, then blanch with boiling water, Then, wait for the mustard to be wrinkled, and tuck it into the jar one by one. After stuffing, add 50 grams of salt, and then put the prepared pebbles on it. Put the pebbles on top of the mustard. When it does not float!

Sauerkraut is an authentic family practice. It can be eaten after 3 days of pickling. It is crispy and delicious. The more you put it, the more delicious.

Step 3:After everything is ready, boil a pot of boiling water and pour it directly into the jar. The amount of boiling water must be no mustard, and then cover Put the lid on and let it ferment!

Sauerkraut is an authentic family practice. It can be eaten after 3 days of pickling. It is crispy and delicious. The more you put it, the more delicious.

Step 4:After 3 days of fermentation, our sauerkraut can start to eat. At this time, the sauerkraut has a golden color, a bit sour but not very sour, but The fried meat is also very delicious. Generally, it will be sour for about 7 days. If you do n’t eat it for a while, you can keep it so that it will be more sour. As long as it does not surface, the sauerkraut will not be bad. No problem for a year! This kind of sauerkraut is very delicious whether it is fried meat or used to make sauerkraut fish!

Sauerkraut is an authentic family practice. It can be eaten after 3 days of pickling. It is crispy and delicious. The more you put it, the more delicious.

This is a simple and super-flavored mustard sauerkraut. It is completed. Friends who like sauerkraut, try this method, basically zero Failure will not let you down!

Sauerkraut is an authentic family practice. It can be eaten after 3 days of pickling. It is crispy and delicious. The more you put it, the more delicious.

Okay, friends! This issue of Gourmet Tutorial [Sauerkraut Practice] is shared here. If you have any steps that you ca n’t understand during the course of reading this tutorial, please leave me a message in the message area at the bottom of this article, and I will do it for you as soon as I see it The answer is, if you have better suggestions, or better practices, you are also welcome to leave a message in the message area to share! Of course, if you want to learn and don’t have time for a while, you can also collect it first!

I’m Tianjian Food Square to share food with you, thank you for reading, we will see you next time