How to pickle sauerkraut?

Sour cabbage is a very popular cooking method in the north. The nature of sour cabbage is somewhat similar to kimchi, and the method is the same. The key to making sauerkraut is to control the pickling seasoning and pickling time. If the pickling time is not enough or too long, it will directly affect the taste and flavor of the sauerkraut.

raw material

5000g Chinese cabbage, edible: 250g, sugar 250g, apple: 250g, pear: 250g, garlic: 50g, onion 100g, red pepper: 30g, pepper: 25g, MSG 10g

method

1. Remove the leaf tips and old stalks of the cabbage, wash it with water, drain the water, cut it into ribbed shapes, pour it into a bowl, sprinkle a little salt on it, marinate it, and then drain the marinade.

2. Put all the seasonings in a container and mash them, then mix them with the cabbage. Put the mixed cabbage into a jar, seal the jar mouth, and place it in a ventilated place. It can be removed and eaten after one month.

3. The nitrite content in pickled foods has an obvious growth peak during the pickling process. After this peak is over, the nitrite content will decrease and disappear, and basically disappear after 20 days. Therefore, pickled foods can generally be eaten after one month.