Pickled cabbage

Overview

In the eastern part of North my country and the northeastern Liaoning, Jilin, Heilongjiang and other places, there is a custom of using cabbage to pickle sauerkraut every winter. Sauerkraut pickled with cabbage is rich in nutrients, sweet and crispy, and delicious. It is a favorite food of people in winter. Although sauerkraut is a specialty of the Northeast, there are not a few people who like it. My sister-in-law is an authentic Northeastern. The sauerkraut is so delicious, sour and crispy. Cut the sauerkraut into thin shreds, add some pork belly and chewy vermicelli, and have a big bowl with vegetable soup. It is so fragrant. I tried to do it once many years ago, but it probably failed because I didn't get it right, so I didn't dare to do it again for a long time. Before winter this year, someone came into the community to sell Chinese cabbage. LG didn't think of anything and bought 50 yuan of cabbage. Oh my god, how can I digest this? Brave your head. Let’s make some sauerkraut again. Maybe it’s because it was very cold this winter. I made 5 of them and it actually worked. Haha, I’m so happy. Now I don’t have to worry about the cabbage being unable to be digested. Now I’ll share with you how to make sauerkraut. I hope it can be helpful to friends who like to eat sauerkraut but don’t want to sauerkraut.

Tags

• side dishes
• pickles with soy sauce
• children
• old man
• northeastern cuisine
• winter recipes
• banquet dishes
• dinner
• chinese cabbage
• coarse salt
• zanthoxylum bungeanum
• boiling water

Ingredients

Steps

1. 1 Have materials ready.

   

2. 2 Remove the old part of the Chinese cabbage, cut the cabbage in half, and make a cut in the upper part of the middle half of the cabbage.

   

3. 3 Boil a large basin of water without any grease or impurities.

   

4. 4 Blanch the Chinese cabbage in the pot for two minutes - green side down, leaves side up. The Chinese cabbage becomes soft.

   

5. 5 Remove and drain until the Chinese cabbage is cool inside and out, otherwise it will rot.

   

6. 6 Clean the marinating tank without any grease or impurities. Sprinkle some coarse salt and Sichuan peppercorns on top of a layer of cabbage, spread a layer of salt and a layer of cabbage and Sichuan peppercorns in order, and stack the Chinese cabbage layer by layer into the jar. Boil the water used to blanch the cabbage, let it cool, and pour it into the sauerkraut jar.

   

7. 7 Press a big stone on top, and after a day or two, the Chinese cabbage water will seep out, and there will be obvious bubbles on the water surface, indicating that fermentation is in progress. If the water level is below the Chinese cabbage, add boiled water until it is submerged. If there is too much water, it will drain out and cover it. If there is no cover, cover it with plastic wrap. Store it in a cool place, preferably around 10-15 degrees. If the temperature is high, sauerkraut will go bad easily. It can be eaten after one month.