Jack's Unprofessional Cooking | Homemade Sauerkraut (Cabbage)


Cabbage: one
Salt: about 30g

*Salt is 2~3% of 1000g of ingredients, other spices can be chosen by yourself. (This is the easiest and quickest way to pickle)

The surface of cabbage can be washed, and the darker or unpretentious leaves on the outside can be removed for use. This can be used to cover the pickled objects to help isolate them from the air.

Remove the toughest stems and shred the cabbage, either with a knife or a tool.

This tablespoon is filled with about 30g of salt, but since the cabbage is less than 2kg this time, it is a little less.

After adding the salt, stir it evenly so that the salt can be mixed in, and rub it slowly with your hands (without too much force). A lot of water will seep out in about 10 minutes. This is the original water content of the cabbage (or press it with a heavy object wait for the water to come out). These cabbage water should be kept for use and cannot be thrown away! There is no additional water added throughout.

The last step is to sterilize the glass bottle and then bottle it. First squeeze some water out of the shredded cabbage and put it into the glass bottle. After putting it in, press it a little to reduce the gap. Then pour the remaining cabbage water and cover it with the remaining water. lower leaves. The water should cover the pickling so that it will not mold, and the rest is to wait for 3 to 7 days. The fermentation time is related to the temperature. You can observe it at any time. If you think it is almost enough, you can put it in the refrigerator, which will inhibit the continued fermentation.


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