This is a more traditional method of pickled vegetables in Lijiang, southwest China. The raw materials are fresh bitter vegetables. The finished product tastes very positive, sweet and sour, but not salty, and you can also taste the delicacy of bitter vegetables. You can eat it with white porridge, or you can also use it as an ingredient to stir-fried meat and vegetables such as bean sprouts. It is very appetizing.
During the salting process, no oil should be touched, including steps such as washing vegetables and containers used to serve them, to ensure that the finished product tastes crisp and tender. This is a critical step!
Of course, the prerequisite is to pick a sunny day, haha.
sauerkraut
Recipe Recommendations
- ku Cai appropriate amount
- Jiang appropriate amount
- brown sugar appropriate amount
- chili noodles appropriate amount
- pepper noodles appropriate amount
- salt appropriate amount
- slightly spicy
- pickled
- an hour
- ordinary
Steps for sauerkraut
1
Buy fresh bitter vegetables home without washing them first, just break them and dry them for a while. My mother said this step, but I still don't understand it. Why don't you just wash and dry it? I think this step can be saved;
2
Let's dry it for half an hour, and then wash the vegetables after it's done. Because you can eat it directly after marinating, it is recommended that you wash it patiently and carefully. Make sure that your hands and containers are oil-free, and drain the water after washing.
3
Start drying for about an afternoon.
4
After drying, most of the water has been dried out, but the bitter vegetables have not been completely dried;
5
When I started cutting, I also made sure that the knife and chopping board were clean and cut them into the size of dried beans; forgive my mother for her ancestral pickle knife, but I promise it will be very clean!
6
Place the chopped section of bitter vegetables in a clean basin;
7
Add brown sugar, shredded ginger (it tastes better if you use soaked ginger), chili noodles, pepper noodles, and salt;
8
Put on gloves and rub hard until the surface of the bitter cabbage begins to be dehydrated and the bottom of the basin begins to water, then serve;
9
Put the bitter vegetables into a clean container or a special pickle jar and cover tightly. You can put it in the sun during the day. The high temperature will make the sour taste appear as soon as possible. If the sun is bright, you can eat it in 4- 5 days. Open the lid and you can smell a sour taste;sauerkraut Make Tips
Because it can be eaten directly, I put less salt in the salting process. After the pickles are marinated, I can fish them out with clean chopsticks. According to my taste, add a little soy sauce and chicken essence to mix them. It will be delicious. If you like to eat sour food, you might as well leave it for a few more days and add appropriate amount of white sugar when frying with vegetables and meat. It is delicious.