How to cook Chinese sauerkraut in Longlin, Guangxi

I teach everyone to make their own sauerkraut.

First, boil a large pot of water and wait. Wash the leafy vegetables, the best old dishes (first distinguish the vegetables from the cabbage, and ask for vegetables and bitter ones). After the water is boiled, put it in the pot for scalding (pay attention to scalding rather than boiling, and the time should not exceed 15 seconds).

Then pick it up and put it in the jar ... where is the jar? By the way, you need a container, and clay pots are the best. If there are no pottery jars in Shanghai, you can use glass jars. If there is no jar, you can use an enamel bowl. If you don't even have an enamel bowl, don't make it.

Then, scoop it up and put it in the jar, and pour the water of scalded vegetables into the jar, so it is better to submerge the vegetables.

Then add white vinegar. The amount of vinegar depends on the weather. Put less if it is hot, and more if it is cold (the measuring container is a spoon, not a bowl! )。 If there is tofu water (the juice in tofu brain and tender tofu), don't put vinegar. It doesn't matter if you put more tofu water.

Finally, put on the lid (the jar should be sealed to prevent air from entering and leaving. Seal the jar mouth with plastic wrap first, and then cover it)

1, 2, 3 days later, the altar can be opened. Well, it's delicious ~ don't blame me for my poor method if it's not delicious. It's a traditional Chinese sauerkraut practice in Guizhou, Yunnan. I've cooked it n times and it's all delicious ~:)

Remember a few points:

1, oil (no matter what oil) should not be touched during the operation, and everything must be vegetarian, otherwise the sauerkraut will rot in the jar; ←? This is the most important point, come straight to the point ~ ~

2, the cooking time should not be too long, otherwise the sauerkraut is not easy to turn sour; Storage time is not long;

3, the jar should be sealed, so it is easy to be precocious (it takes a short time for green vegetables to become sauerkraut).

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The practice of kimchi

Kimchi is a spicy dish made of cabbage, radish or cucumber with salt, garlic, onion, ginger, red pepper and seafood. It is a fermented food, which is not only delicious and refreshing, but also rich in nutrition. Kimchi is an indispensable appetizer on the table. Kimchi is made of fish sauce, pepper, garlic and other ingredients. Kimchi is cooked by every family. There are many kinds of kimchi, which can be divided into radish kimchi and cabbage kimchi in spring, cucumber kimchi and radish kimchi in summer, spicy cabbage and pickled radish in autumn and various kinds of kimchi in winter.

The following is how to make spicy cabbage. The production process is 1. Divide the cleaned whole cabbage into two halves or four equal parts (note: cut vertically) and marinate it with salt water; 2. Cut the radish into filaments. 3. Wash oysters (jellyfish) and seafood with salt water; 4. Add a proper amount of Chili noodles into shredded radish and stir evenly; 5. Stir all kinds of seasonings (garlic, ginger, etc.) into a paste. ) and add them to (4). Add appropriate amount of fish sauce, salt and sugar to taste and mix well; 6. Finally, add the oysters and mix well (the filling is finished); 7. Sandwich the stuffing between pickled cabbage leaves; 8. Fill the cabbage core until the outer leaves are polished; 9. Finally, wrap it with the outermost leaves, put the spicy cabbage neatly in the jar, and gently press a layer of sauerkraut leaves.

Types of kimchi (*** 187) Chinese cabbage kimchi 25 kinds of radish kimchi 62 kinds of cucumber kimchi 10 kinds of other vegetables kimchi 54 kinds of seaweed kimchi 5 kinds.

The main materials of kimchi

Ingredients: Chinese cabbage, radish, radish, eggplant, cucumber, pepper, lettuce, etc. Accessories: bean sprouts, pepper leaves, Adenophora adenophora, celery, pumpkin, pear, shallot, leek, chestnut, pine nuts, frozen whitebait, pheasant, chicken, mullet, flounder, cuttlefish and shrimp. Ingredients: Chili noodles, garlic, ginger, onion salt, sugar, sesame and so on. Fish sauce: shrimp sauce, hairtail sauce, lake sauce, yellow croaker sauce, etc.

Characteristics of pickles

As a fermented food, kimchi has different taste and nutrition with different fermentation degree. Pickle is a kind of comprehensive nutritious food with vegetables as the main raw material and various fruits, seafood and meat as ingredients. The taste and fragrance of kimchi also vary with raw materials, containers, weather and technology. Especially in Korea, every family keeps its own unique production method and taste.

Nutritional components of pickles

Vitamins A, B 1, B2, C, calcium, phosphorus, iron, carotene, capsaicin, cellulose, protein, etc.

Health care function of pickles

Vegetables and peppers in kimchi contain a lot of vitamin C and carotene, which can play an anti-cancer role. Cellulose in vegetables can effectively prevent constipation and inhibit colorectal cancer. The cellulose in kimchi can lower cholesterol and prevent adult circulatory diseases such as hypertension and arteriosclerosis. Pepper, garlic, ginger, onion and other irritating condiments in kimchi can play a bactericidal role and promote the secretion of digestive enzymes.