How to pickle sauerkraut with cabbage Methods and skills of pickling sauerkraut with cabbage

In the summer, when the temperature rises, people often have a poor appetite. At this time, eating more sour and delicious sauerkraut is good for the body. However, many people feel that the sauerkraut sold outside is unhygienic and unsafe to eat, so they want to pickle it themselves. Today, the editor will introduce to you how to pickle sauerkraut with cabbage, so that you can pickle delicious sauerkraut in the shortest time.

How to pickle sauerkraut with cabbage

Ingredients for pickled cabbage

When pickling sauerkraut with cabbage, you need to prepare a cabbage, an onion, a small bowl of juice, an appropriate amount of white vinegar, an appropriate amount of cooking wine, and some salt.

Specific steps for pickling cabbage

1. Wash the prepared cabbage with clean water and cut it into thin strips. The thinner the cut, the easier it is to taste. Peel the onion and cut it into thin strips. Put cooking oil in a wok, heat it and stir-fry the onion strips.

2. After the onion aroma comes out, take it out and leave the oil in the pot. Then put the shredded cabbage into the pot, stir-fry until soft, take it out, add white vinegar, juice, cooking wine and table salt to marinate.

3. When pickling, put the shredded cabbage in the refrigerator. After four or five hours, the cabbage will be flavored. When you take it out, you can smell the rich sour aroma. When you want to eat it, take out the pickled sour cabbage and add a small amount of sesame oil to enhance the flavor. It is a good choice to go with rice or porridge.

4. When making pickled sauerkraut with cabbage, if you don’t want to stir-fry it, you can also cut it into thin strips, blanch it in boiling water, take it out and cool it down after it is softened, then remove the water, and then directly add onion shreds and seasonings to pickle it. The pickled sauerkraut is also very delicious.