Pickling methods and techniques of sauerkraut

What side dishes should be eaten with porridge, one of the staple foods loved by Chinese people? Peanuts? Pickled mustard tuber? In fact, when it comes to the most appetizing side dish, it must be the sour and sweet kimchi. And the sauerkraut among kimchi is the best of the best. However, not everyone can make sauerkraut successfully. You must master the correct method to pickle delicious sauerkraut. To enjoy the delicious taste, of course you have to put in your own efforts. In the following content, the editor will tell you how to pickle sauerkraut. Let's learn about it together. Without further ado, let's learn how to pickle sauerkraut in the following content.

Raw materials for pickled sauerkraut

Chinese cabbage, water, salt

How to pickle sauerkraut

1. Rinse the newly bought fresh Chinese cabbage with clean water and drain it thoroughly, then place it on the balcony to dry. When it is almost dry but not completely dry, place it in a sealed container. Be careful not to add raw water to the container.

2. Boil the prepared water. When the water boils, add an appropriate amount of salt to the boiling water and stir until it is completely dissolved. The amount can be determined according to the amount of water. This is the basic preparation step for pickling sauerkraut.

3. Pour boiling hot salt water into the container prepared earlier. The water level should cover the cabbage. Be careful not to drip raw water into it, otherwise the pickled cabbage will not have the original effect and the taste will be greatly reduced. Then cover the container and seal it, place it in a cool place and wait for it to cool naturally.

4. Wait for about 3 days, during which time, the pickled cabbage is almost fermented. The cabbage is now truly sour cabbage. If it continues to ferment, it will become more and more sour, so you can choose how much sour cabbage to pickle according to your taste. It is best to store the fermented sour cabbage in the refrigerator. Such sour cabbage often tastes better.