How to pickle sauerkraut How to pickle sauerkraut to make it delicious

Sauerkraut is a food that many people like to eat, but they always feel that the sauerkraut sold outside is not hygienic, so they want to pickle it at home. So how should sauerkraut be pickled? How can it be pickled to make it delicious? I will write down the pickling method of sauerkraut in a while, and everyone will know how to pickle sauerkraut after reading it.

How to pickle sauerkraut

Ingredients for pickled cabbage

When pickling sauerkraut, you can prepare six fresh mustard greens, some water and an appropriate amount of galangal powder, as well as an appropriate amount of table salt and a clean container. If there are many people at home, you can prepare more mustard greens and equip a larger pickle jar.

Steps to make pickled cabbage

1. Cut the prepared mustard greens into two halves with a knife, put clean water in a pot and bring it to a boil, blanch the prepared mustard greens in boiling water. If you don't want to blanch them, you can also put them in the sun until they become soft. After blanching, drain the water from the mustard greens.

2. Put the mustard greens that have been drained of moisture and cooled down in a bowl, add galangal powder and salt. You don’t have to add galangal powder as it will not affect the taste, but adding galangal powder will make the sauerkraut taste more fragrant after it is pickled.

3. Use clean chopsticks to mix the mustard greens and seasonings evenly, then put them into a clean container, press the mustard greens tightly, add clean water, let the clean water completely submerge the mustard greens, and then seal it. If it is a large container, you can also take a clean heavy object and press it on the mustard greens to prevent them from floating to the surface of the water.

4. Place the sealed container in a cool and ventilated place for pickling. After about ten days, the mustard greens inside will change color. At this time, the sauerkraut is basically pickled. If you open it, you can smell the tempting sour and fragrant smell. If you can pickle it for a few more days, the pickled sauerkraut will taste even better.