If You Want to Eat Sauerkraut, Don't Buy It - Here's a Hakka Secret Recipe for Easy, Refreshing and Sour Cabbage
People who love sauerkraut know that just mentioning it will cause their mouths to water, that sour and refreshing feeling is very appetizing, and they can't help but want to cook a batch of sauerkraut to satisfy their cravings.
However, the sauerkraut sold outside now, everyone says it's not allowed to eat, it's simply not daring to buy a lot, and it's even more not daring to buy it frequently, what should we do?
In fact, making sauerkraut is very simple, you can make it at home without any ingredients, the method is even simpler, we live in rural areas, and we haven't bought it outside for so long, we've been eating it ourselves for a long time, and when we make it, we can make a big pot, and it won't spoil for a long time. If you want to try it, you can take a look down!
The following are the specific steps for making sauerkraut:
First, pick down the mustard greens (you can also use white cabbage) and dry them for one day. Don't wash them, you can pick them directly from the ground and dry them for about one day, don't dry them too much.
Second, put the slightly dried mustard greens into a large basin, add a suitable amount of salt, and rub them lightly. The salt can be a little more, just rub it lightly, don't rub it too hard, be careful not to rub the leaves.
Third, rub them into something like the picture, don't rub them too much. This is actually just to use salt to bring out the feeling of moisture.
Fourth, prepare the glutinous rice flour, add water and stir evenly. The ratio of glutinous rice flour to water is 3:7, you can also use washing rice water to make it. If you use washing rice water, the ratio of water to rice is 1 pound of rice to 1 pound of water, the washing rice water should be more concentrated, otherwise the sauerkraut will not be sour enough.
Fifth, put the rubbed mustard greens into a glass jar, it's best to use a tin can, then pour in the prepared glutinous rice flour water.
Sixth, press the mustard greens a little, so that the water can keep the mustard greens submerged. Then prepare some things to press the mustard greens down.
Seventh, after this is stored for a long time, the glutinous rice flour will settle, it doesn't matter as long as the water covers the mustard greens, don't move it, cover it with a lid, and let it ferment for about 5 days. However, it's recommended to ferment for a longer time before eating.
Eighth, this one has been fermented for about 10 days, it's very sour, smelling it makes you want to eat it. When you take it out, it will stick some powder, it's okay, put it in a dish and wash it with a small amount of water, then pour the glutinous rice flour water back into the glass jar to continue fermenting, which can be used repeatedly.
Homemade sauerkraut is very beautiful, with good color, enough sourness, and especially good texture, crisp and delicious, it's great to stir-fry or stew meat, cook fish, or stir-fry it. It's also very appetizing with rice porridge. If you like it, try it!
The text and pictures are original by: Guest Family Iron Head
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In this world, only food and love cannot be neglected; eating is a happiness, and tasting is a taste. Cooking is also a happiness!
Hello everyone, I'm Iron Head, a hardworking and cooking-loving Hakka man!
