Sauerkraut has been a part of China's culinary tradition for a long time, made through natural fermentation.The ingredients used for pickling sauerkraut also vary from region to region, including:White cabbageAndMustard greensSauerkraut is very nutritious, and can be eaten as a main dish or as a side dish with otherIngredientsDuring cooking.Today, we will teach you how to make authentic sauerkraut.

Method 1 for pickling sauerkraut

Ingredients preparation

White cabbage, salt,SugarAnd, mushroom powder.

Steps

1. Wash and cut the large white cabbage into four pieces;Boil it in boiling water for 30 seconds to 1 minute.2. After draining, let it cool;Add an appropriate amount of boiling water to a clean basin.

3. Add the appropriate amount of salt and sugar;Stir and let it cool to around 35 degrees.

4. Mix in the mushroom powder;Place the drained and cooled white cabbage in the inner pot.

5. Add the prepared solution;Press down with the press plate provided with the machine.

6. Seal the clean glass preservation box filled with water and place it on top;After sealing the inner pot, place it in the machine.

7. Turn on the power, press the sauerkraut button, and after 3 days, you can eat it.Method 2 for pickling sauerkraut

Ingredients preparation

Green vegetables

And

Sichuan peppercornsSalt, cold water.Steps1. Wash and dry the green vegetables, remove the leaves, and wash them one by one, and then dry them.

2. In the sauerkraut container, layer the green vegetables with a sprinkle of salt.

3. Dissolve the salt in an appropriate amount of cold water and pour it into the container, then add more cold water until it covers the surface of the leaves.

4. Sprinkle a handful of Sichuan peppercorns and press with a plastic press, cover and place in the sauerkraut machine, close the lid and start the sauerkraut function.

5. Ferment for about 5-7 days, the green vegetables will turn slightly yellow and translucent, and become soft, and you can eat them.

Method 3 for pickling sauerkraut

Ingredients preparation

Mustard greens, chili peppers, salt, Sichuan peppercorns, water, garlic,

Ginger

Mustard greens, bird's eye chili, salt, Sichuan peppercorns, water, garlic.Steps1. First, expose the mustard greens to the sun for one day, and let them dry slightly;

Wash and drain all the ingredients.

2. Fill the sauerkraut jar with water, add about 50-80 grams of salt, and prepare the seasonings in the jar.3. Wash and dry the green vegetables;

Place the green vegetables in the jar and press them with your hand to submerge in water.

4. Sprinkle an appropriate amount of salt on the mustard greens and press withPigeon

Stones, ferment for 3-7 days, and you can eat it.GoosePebbles, marinate for 3-7 days, then ready to eat.