Sour sauerkraut
By VicentaLakin
The haze persists and is heavy daily, and many friends in this weather suffer from discomfort and thirst, come and eat the luxuries, the acupuncture, the blood gain, and the benefit of the luminous seasons, because the luminous season, which contains mucous protein and dietary fibres, can effectively reduce fat absorption. It's not just for a little bit of nectar, it's for the feast of taste and vision, it's for the better, it's for the taste, it's for the better, it's for the better, it's for the better, it's for the better, it's for the better, and it's as if the fog is really dispersing, even if the sun that we're looking for has never appeared. Most of my friends are making custards that are sour sweet, and I love sour spicy, and a plate of sour spicy, hidden in the glamour of the mouth, and there's Sichuan pickles in the house, which are the horns that so many of my friends have come to my house, and I use salt water in the pickles to make sips, and salt water turns into a combination of delicious foods, clean and bright, and blue, with purple blue colours, and a nice and delicious piece of baking for hours.
Recipe Recommendations
- lotus root a
- purple cabbage 300 grams
- Pickled brine half a bowl
- pickled pepper three
- hot and sour
- other
- several hours
- ordinary
Steps for Sour sauerkraut
1
Prepare raw materials。
2
It's not easy to sew up the juice with a cuisine machine and use it with a proper amount of water, so it's not easy to filter the juice out for use, and the rest of the slags don't fall down, and they can be used to make nice buns。
3
The filtered juice is poured into the pickle salt water and the peppers are cut into small pieces to increase spicyness。
4
The lichen went to cut the skin into thin pieces。
5
The water in the pot is boiled, a little bit of vinegar and salt is added to the pot, and the water is covered in the water。
6
It's going to squirm over the cold。
7
Put the sap in the salt water that's made, so it's three or four hours。
8
The
9
Done
10
DoneSour sauerkraut Make Tips
Tips: 1. Choose nine-hole lotus roots, as they turn out crunchier; 2. If you don't have pickling brine, you can buy pickled millet chilies from the supermarket—the kind sold in brine is quite spicy, so adjust according to your personal taste; 3. This crunchy lotus root can be eaten raw, so a quick blanch is sufficient. After blanching, soak it in cold boiled water to cool down, which makes it even crispier. Adding vinegar during the blanching process also helps achieve a crispier texture.