How to pickle sauerkraut in Northeast China?

Authentic sauerkraut must be named as the largest variety of Baotou lotus, commonly known as Shandong cabbage or Yantai cabbage. This kind of cabbage is long and thick, and its leaves are hard. The texture of pickled cabbage is crisp enough, unlike cabbage with short stems and thin leaves, which is easy to be soft and rotten when pickled. The oval Tianjin cabbage is also suitable, but the price is high, so it is not cost-effective to pickle it in large quantities.

Shandong cabbage is only produced in winter, and it enters the rich period after the lunar calendar 1 1. When a kilo is about 10 to 15 yuan, it is the cheapest and most affordable, and can be purchased in large quantities to make pickles. It is suggested to pick a few big heads with full leaves and tight knots, weighing about three pounds, and hold them in your hand. Choose the one that feels heavy, indicating that it is full of water and fresh enough, and it will appear crisp when pickled. In addition, the leaves should be less old and rotten, and the green part of the leaves outside should not be too much, so as to avoid blackening and soft rot when pickled in the tank.

Make sour cabbage step by step.

Please prepare 20 Jin of Shandong cabbage and about 2 tablespoons of raw salt.

☆ Break off two or three damaged or defective old leaves on the outermost layer of Chinese cabbage and take care of them completely.

☆ Cut off the protruding roots with a kitchen knife to make them smooth.

☆ Cut the cabbage straight in half. Burn another big pot of water, and the amount of water should be enough to completely submerge more than half a cabbage.

☆ Soak half a cabbage in boiling water, with the round face down, blanch for 10 to 15 seconds, then turn over, blanch for 10 seconds, and drain.

☆ Prepare a vat, plastic bucket or glass jar, wash and dry it, and sprinkle some coarse salt to lay a solid foundation.

☆ Put the scalded Chinese cabbage face down in the jar, and then put other Chinese cabbages in a staggered way, adding a few layers of salt to each pile, and stacking them up to one eighth of the total height of the jar at most.

☆ When the cabbage is completely cool, inject cold boiled water until the tank is nine minutes full, or submerge the cabbage, cover a dish upside down, press down to completely submerge the cabbage, and then press a stone or other heavy objects on the dish to fix it.

☆ Cover it, or cover it with plastic sheets and tie it, move it to a cool place indoors, and let it stand and ferment for about 3 weeks -2 1 day.

☆ When the Chinese cabbage is cured to 18 days, you can open it to see if it is sour enough. The sour taste should be obviously refreshing, but not too much. You might as well just tear a leaf and taste it. You should be able to eat it. When the weather is cold, the cabbage is sour slowly, and the advantage is that it will not rot; The weather is hot and sour fast, often 18, 19 days.

Xuezuo Chinese sauerkraut cuisine

Wash your hands, please take the sauerkraut out of the jar and rinse it quickly with clear water. The thicker part of the cabbage can be cut in half, then cut into filaments with a knife, and then you can wait for the pot.

● Northern classic flavor-hot pot with sauerkraut and white meat

Ingredients: 450g shredded sauerkraut, one piece of pork belly, two tablespoons of scallops or shrimps, some clams, proper amount of fungus, day lily and coriander, vermicelli 1 root, and 3 tablespoons of chopped green onion.

Cook the meat seasoning: onion 1, ginger 2, star anise 1, a tablespoon of wine seasoning, and a proper amount of salt.

Practice: Put pork belly in water, add cook the meat seasoning, and simmer for 30 to 40 minutes. The tender ones should be inserted into the meat with chopsticks. Take it out to cool. Cut it as thin as possible into light-transmitting pieces.

Steam scallops with water for 30 minutes (if shrimp is used, it can be soaked until soft). Auricularia auricula, day lily and vermicelli are all soaked and ready.

Stir-fry half chopped green onion with 3 tbsp oil, stir-fry sauerkraut, and then put it into hot pot or casserole. All chafing dish ingredients except vermicelli are discharged from the upper layer.

Pour about 6 cups of stock into a hot pot, bring to a boil, turn off the heat, continue to cook for about 5 to 10 minutes, add vermicelli, season with salt, cook for another 2 or 3 minutes, and serve with chopped green onion and coriander.

● Thai style hot and sour-fried cuttlefish with sauerkraut

Ingredients: 300g shredded sauerkraut (especially from the stem), coriander 1 stick, red pepper 1 root (shredded), 2 shallots (chopped green onion) and 2 strips of cuttlefish (about half a catty).

Seasoning: 1 tablespoon light soy sauce, half a tablespoon Thai fish sauce.

Exercise:

Clean the flower branches, cut them into 4 cm square diamond blocks, and draw a cross knife with the tip of the inner layer for use.

Boil a pot of water, boil it, then let the water out, then boil the cuttlefish slices, and pick them up when the cuttlefish begins to curl.

Squeeze the sauerkraut dry (but don't pour out the remaining juice), so that it will smell good when fried.

Stir-fry chopped green onion with 3 tbsp oil, and then stir-fry sauerkraut with high fire. After inducing a clear and sour flavor, add the scalded cuttlefish and shredded red pepper, pour in about half a cup of pickled cabbage juice, cook for 2-3 minutes, season with soy sauce and fish sauce, and then sprinkle with chopped green onion, coriander or shredded red pepper at will. Serve.

● Fu Peimei's private cuisine-Chinese sauerkraut beef steamed stuffed bun

Ingredients: 450g sauerkraut, 300g tender beef, 2 onions, 3 coriander, 2 cups flour.

Seasoning: salt 1/3 teaspoons, water 4 or 5 tablespoons, soy sauce 2 tablespoons, sesame oil 1 tablespoon, oil 2 tablespoons.

Exercise:

Pour the flour into a big bowl or steel basin, pour 2/3 cups of boiling water, stir quickly with chopsticks into snowflakes, add 1/3 cups of cold water, stir into batter, then move to a clean table and lightly sprinkle the flour, knead into dough, cover with wet clothes and wake up for 20 minutes.

Slice the sauerkraut, chop it a few times and squeeze out the water (but leave the juice). Chop the onion into powder, and chop the coriander.

Dice the beef, chop it into minced meat (or chop it directly with the beef), put it in a big basin, add salt to taste, stir the minced meat in the same direction with chopsticks, and add the pickled cabbage juice squeezed several times to make the minced meat absorb all the water, with bright color and sticky texture. Then add shredded vegetables and stir well to make stuffing.

Knead the dough repeatedly until the surface is smooth, first knead it into long strips, then divide it into balls slightly smaller than table tennis balls, stick it into dough, wrap it with stuffing, and then fold it in half at the mouth to make buns, or fold it in half and seal it directly to make jiaozi. After all is done, put it in a steamer and steam it on high fire for 10 to 12 minutes.

● Northeast home cooking-stewed sauerkraut with vermicelli balls

Ingredients: 450g of pickled cabbage, 250g of minced meat, 2 tablespoons of dried fungus, wide vermicelli 1 strip, and 2 onions.

Ground meat seasoning: 1 tablespoon soy sauce, 1/4 tablespoons salt, 4 tablespoons water, half a tablespoon sesame oil, 1 tablespoon chopped green onion.

Seasoning: soy sauce 1 tablespoon, salt, 2 cups of broth or water.

Practice: Juice sauerkraut and shred it for later use (keep the remaining juice).

Chop the minced meat with a knife again, move it into a large bowl, add soy sauce, salt and water, stir it in the same direction with chopsticks until it becomes thick, and then add sesame oil and chopped green onion.

Heat a pot of oil, knead minced meat into balls, fry in the pot until cooked, and take it out for later use.

Soak the fungus and pick it; Soak the wide vermicelli until soft, and cut the onion into chopped green onion.

Stir-fry half a chopped green onion in 3 tbsp oil, add sauerkraut and stir fry, then add seasoning, fungus and fried meatballs, add vermicelli after boiling, simmer for 3 or 4 minutes on low heat, and sprinkle with the remaining chopped green onion to serve. If you add more water to make soup, it is the authentic northeast home-cooked flavor.