Pickled sauerkraut, formerly known as autumn, refers to fruits and vegetables that have been alcoholized for long-term preservation. Generally speaking, vegetables, fruits or fresh fruits rich in chemical fiber can be made into sauerkraut; Like cabbage, cabbage, carrots, radishes, garlic, shallots, cucumbers, onions, cabbages and so on. Vegetables and fruits have a unique taste after pickling and seasoning, and many people will regard it as a common hot pot side dish. Therefore, in the living environment where food is guaranteed, contemporary people will also make kimchi.
1 Pour water and sugar into the pot, cook until the sugar melts, and then turn off the heat. Add white rice vinegar and 1/4 tablespoons of salt and stir well.
2 Cut the cabbage into large pieces, peel and slice the carrot, roll the green pepper, slice the pepper obliquely without seeds, and pat the garlic flat.
3. Mix cabbage and carrot with salt and marinate for 1 hour until the yield of cabbage leaves becomes loose.
4. Squeeze the green leaves into the vegetable juice, wash the salt with cold boiled water repeatedly, and then squeeze it dry.
5. Put the cabbage, carrot, sweet pepper and garlic into a clean and oil-free refrigerated container, and pour in the cool sweet and sour juice.
Cover tightly and refrigerate for more than one day until it tastes good.
In the above article, we introduced in detail what sauerkraut is. Our sauerkraut is not only delicious, but also has a certain therapeutic effect. Eating sauerkraut often can have the benefits of health care, beauty and slimming. The pickling method of sweet and sour sauerkraut has been explained in detail above.