Northeast Pickled Cabbage

There are many ways to pickle sauerkraut in Northeast China, and almost every household can make this delicacy, but the taste is different. If you want to make the most authentic sauerkraut taste, you need to pay attention to the drying time. The ingredients must be exposed to the sun. It is necessary to wait until the moisture is completely lost before proceeding to the next step of production. Add some edible salt to it, which can act as a seasoning.

1. Prepare all the materials.

2. Wash the mustard greens repeatedly with clean water and drain them slightly.

3. Put it in the sun until the leaves become shriveled.

4. Put the dried mustard greens into a large bowl and add salt.

5. Rub it evenly with your hands like washing clothes.

6. Rub the mustard greens until they are softened and release a little water. When they turn emerald green, put them into the jar.

7. Boil the rice water.

8. Let the temperature cool to about 60 degrees, then pour the water into the jar with mustard greens. Make sure the water covers the mustard greens.

9. Press the mustard greens with a clean stone, cover the jar, and place it in a cool place. Marinate for about 7 days until the mustard greens begin to turn yellow or even become a little transparent.

10. The rice washing water poured into the jar must cover the mustard greens, otherwise the mustard greens that are not soaked in water will turn black.

Sauerkraut retains the original nutritional components of vegetables to the maximum extent and is rich in vitamin C, amino acids, dietary fiber and other nutrients. Since sauerkraut adopts the storage method of lactic acid bacteria dominant flora, it contains a large amount of lactic acid bacteria. Some data show that lactic acid bacteria are normal flora in the human intestine and have the effect of maintaining normal physiological functions of the gastrointestinal tract.

In fact, the method is very simple. Whether it is shredded, whole, bulk or bagged, first look at the color. The best color is jade white or slightly yellow, and it has a tender texture. It is normal for the pickled cabbage to be brown in color. If the color is dull and gray, it means the vegetable has passed its shelf life. If the color is pale, it means the vegetable is pickled with acetic acid and has a bad taste. It is not suitable for selection.

Secondly, when pinched with the hands, it should feel crisp. If it is soft and sticky, it means it has rotted and should not be used. The third is the smell. It should have the unique aroma of lactic acid. If it stinks, it means it has deteriorated. If it tastes pungently sour, it means that the pickled cabbage is made with acetic acid and should not be used. The fourth is to wash and soak it in water. The pickled sauerkraut still tastes sour, while the acidity of sauerkraut made with acetic acid decreases rapidly and the taste is poor.