Don't Always Stir-Fry Cabbage – Learn a New Way to Eat It, Making a Delicious Home-Style Pickled Cabbage Appetizer, Appetizing and Good for Eating
This issue introduces how to pickle sauerkraut in spring, shred it and put it in a jar, you can eat it the same day, it’s even better than meat!
Northen people love to eat preserved vegetables, a bowl of small preserved vegetables must be on the table, paired with rice porridge, steamed bun, rice, noodles, it's appetizing and good for eating, a delicious small preserved vegetable, sometimes more important than meat, there can be no meat on the table, but there must be preserved vegetables, if it’s missing, it feels like there’s no appetite.
Sauerkraut is a vegetable we often eat at home, it can be eaten all year round. Usually we use sauerkraut to stir-fry. Today, I will teach you how to make a delicious appetizer with sauerkraut. This method is simple and flavorful. Shred the sauerkraut and put it in a jar, add a soy sauce, and pickle it the same day. The sauerkraut is crisp and tender, it blends the fragrance of celery and chili peppers, it’s appetizing and good for eating, especially good with meat, you can also learn it and make it for your family. Let me share the recipe below:
Pickled SauerkrautRequired Materials: 1 head of sauerkraut, 4-5 green peppers, 4-5 chili peppers, appropriate amount of oil, salt, 1 segment of green onion, 1 block of ginger, 3 cloves of garlic, 1 bag of soy sauce (500ml), 2 tablespoons of white sugar, 10-10 pieces of cardamom,
Steps:
1. Peel the leaves of the sauerkraut and put them in a basin to wash them clean, then shred the sauerkraut into evenly sized pieces with your hands.
2. Pick the leaves of celery, wash them clean, then cut the celery into segments, cut the green peppers and chili peppers into segments diagonally.
3. Put the sauerkraut and green pepper segments, chili pepper segments into a basin, stir-fry evenly, sprinkle with salt, stir-fry evenly, squeeze the sauerkraut with your hands to release water.
4. Prepare the seasoning, cut the green onion into segments, garlic into slices, ginger into filaments, soy sauce can use ordinary soy sauce, using seafood soy sauce has a better flavor.
5. Add oil to the pot and heat it, add green onion segments, ginger filaments, garlic slices, cardamom, stir-fry until the fragrance of the seasoning comes out over a small fire.
6. Pour in the soy sauce, add white sugar, boil, cook over a small fire for 4-5 minutes, so that the flavor of the seasoning comes out, turn off the fire, remove the green onion, ginger, garlic and cardamom, don’t use it, pour the cooked soy sauce into cool temperature.
7. After the sauerkraut is pickled for the required time, use your hands to squeeze the sauerkraut, squeeze out the water of the sauerkraut, put the sauerkraut into a container, the container must be wiped clean, without any fresh water, the container is best to use a sealed container, such as a food box or glass jar can be used.
8. Pour the cooled soy sauce onto the sauerkraut, the soy sauce should cover the sauerkraut, pickle it for 2 hours before eating, if you don’t eat it all at once, cover it with a lid and put it in the refrigerator for storage, eat it when you want to, preserved vegetables are finished, the remaining juice can be boiled next time to use.
Tips: Sauerkraut needs to be pre-salted to remove excess water from the sauerkraut, so the sauerkraut tastes crisp and refreshing, the container for storing preserved vegetables must be free of fresh water, the soy sauce should cover the sauerkraut, pickle for the required time, and store it in the refrigerator for later use.
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