When Pickling Sauerkraut, Don't Just Use Salt - Master Chef Teaches You This Trick, Simple and Delicious

Spring is the season to eat pak choi, it is said that pak choi is a treasure, so when it is cold, it gradually appears on the tables of households, some are stewed, some are stir-fried, and some are cold, talking about the way to eat pak choi, my family's favorite is pickled pak choi, one batch can be kept for a long time, and every time I eat it, I pick a small dish, which is appetizing and goes well with rice. When pickling sauerkraut, don't just know how to use salt, Master Chef will teach you this trick, it's simple and delicious! Today I'm going to share this dish of pickled pak choi, which I just learned with my friend Master Chef, and I didn't realize when I learned from Master Chef that when pickling sauerkraut, you shouldn't just use salt, a little white wine tastes better.

Homemade sauerkraut

By Love Food's Mumu Fang

Ingredients:

Pak choi four, salt appropriate (for blanching), white wine 20g, water appropriate, tapioca flour appropriate (specific ratio see below introduction)

Cooking steps:

1. Choose four pak choi you look at each other and feel beautiful

2. Sprinkle '81' year natural salt (just kidding)

3. The process of sprinkling salt is to extract a flavor from the pak choi, so that the pickled sauerkraut is delicious, note that you shouldn't brush too much on the vegetable stem otherwise it will affect the crisp texture

4. After 'killing' for several hours, the state of the pak choi will be like this

5. Prepare tapioca flour water, the ratio is 20g of tapioca flour powder plus 80g of water (determine the amount of tapioca flour water according to the size of your container, the amount should submerge the pak choi)

6. Prepare a pickling jar, if you have conditions it's best to use a clay jar (good permeability), our home obviously is no conditions

7. Put the cute pak choi into the unconditioned glass jar

8. Pour in the prepared tapioca flour water

9. Add 20g white wine, at 50 degrees or above

10. Cover with a bowl lid, remember that this doesn't need to be sealed with water, otherwise in the fermentation process it may cause the container to break and explode, put it in a dark place, about 10 days (hot weather the time can be shortened, like sour just extend the time)

Cooking tips:

1. When selecting pak choi, first select the kind of deep green pak choi, this is the real wild pak choi, and pale green, tender green is greenhouse pak choi. In addition, don't buy pak choi that blooms, because this pak choi is already very old, not delicious, only suitable for medicinal use. 2. When selecting pak choi, you should also distinguish between varieties: one is pointed leaf, and the other is round leaf. Pointed leaf is flower leaf pak choi, the leaf color is pale, the leaf is small and thin, the flavor is strong. Round leaf is plate leaf pak choi, the leaf color is dark, the leaf is large and thick, the flavor is light. 3. When selecting pak choi, you should also buy single-grown, which is better, because the quality of the tied leaf is poor. In addition, don't despise red-leaf, its fragrance is more intense, and the flavor is better.

Do you like to eat pak choi?

If you like the articles of Master Chef, please like, follow, and share! Do you have any opinions and ideas, welcome to leave comments and discuss with everyone below.