Sauerkraut is made of the simplest materials and utensils. It can eat less food additives such as preservatives, sweeteners, saccharin, etc. to ensure quality and health, and can be made and preserved at any time and anywhere. Sauerkraut is rich in lactic acid bacteria, which is good for human body. Sauerkraut with salty and sour taste can match meat, decompose the fat of meat, and increase the taste and flavor of dishes. The pickles made by this method are sour and yellow. They are delicious with fried meat foam or stewed ribs.
Food Material List
- 1 Cabbage One piece
- 2 sea salt Half bowl
- 3 Glutinous rice flour 250g
- 1 First, wash the vegetables, put salt on them, and make the water from the first pickling, while drying the water.
- 2 Cool in boiling water. Mix glutinous rice flour into boiled water to cool.
- 3 Mix dried vegetables into glutinous rice flour water, seal them and move them into the refrigerator after fermentation. According to the temperature, it can be eaten for about 25 or 10 days.
Attention should be paid to the cleanliness of utensils and tools. Vegetables must not be packed in containers with oil and water in order to ensure that the fermentation process is not corrupt.
After the start of fermentation, the color is yellowish. If the room temperature is relatively high, the refrigerator can be placed to prolong the fermentation time. Glutinous rice flour is used to help lactic acid bacteria ferment, which can provide nutrients to lactic acid bacteria, but it should be sealed when stored, because this edible fungus is anaerobic, contact with air will affect the fermentation. Especially in the early stages of fermentation, try not to touch them.
Pakchoi can be replaced by Chinese cabbage and sea salt can be replaced by table salt.
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