If you want to eat sauerkraut, don’t buy it again. Let me tell you a secret Hakka recipe, easy to learn, crisp and sour

Anyone who loves sauerkraut knows that when you mention it, your saliva will flow out. The sour and refreshing feeling is very appetizing.

But now, those sauerkraut sold outside, everyone says they dare not eat it, even if they really want to eat it, they dare not buy more, let alone buy it frequently, what should we do?

In fact, it is very simple to make sauerkraut. You can make it at home without any ingredients. The method couldn’t be simpler. Those of us who live in the countryside don’t buy it outside. We cook it by ourselves all the time. , as soon as you make it, you can make a big tank, and it will not be bad after eating for a long time. Friends who want to try it can read below!

The specific steps are as follows:

Step 1: Take the mustard greens (cabbage is also acceptable) and air dry for a day without washing. Cut it from the ground and dry it directly, about a day or so, don’t let it dry too much.

Step 2: Put the slightly dried mustard greens in a big basin, add a proper amount of salt and rub it, the salt can be a little bit more, just rub it a little bit, don’t rub too hard, be careful to rub the leaves.

Step 3: rub it into the picture, it is almost the same, don’t rub it to pieces. In fact, just use some salt to knead the vegetables to make them feel moist.

Step 4: Prepare glutinous rice flour, add water and stir evenly. The ratio of glutinous rice flour to water is 3:7. You can also use rice washing water. If you use rice washing water, the ratio of water to rice is 1 catties of rice Use 1 jin of water to wash the rice. The rice washing water should be thicker, otherwise the sauerkraut will not be sour enough.

Step 5: Put the kneaded mustard greens into a glass bottle, preferably an earthen jar, and then pour the adjusted glutinous rice flour water into it

Step 6: Press the mustard a little bit tighter, let the water soak the mustard, and then prepare something to press the mustard down

Step 7: After this is left for a long time, the glutinous rice flour will settle, it doesn’t matter, as long as the water can cover the mustard, you don’t need to touch it, cover it and let it marinate for about 5 days before eating, but it is recommended to marinate Make it a little longer before eating.

Step 8: I have been marinating for about 10 days. The taste is very sour. I want to eat it when I smell it. When I take it out, some powder will stick to it. It’s okay. Put it on a plate and wash it with a small amount of water, then put the glutinous rice flour in water Pour it back into the glass bottle and continue soaking sauerkraut, which can be used repeatedly.

The homemade sauerkraut is very beautiful, the color is good and the acidity is enough, and the taste is very good, crisp and delicious. It is delicious to stir-fry or use it to stew meat, boil fish, or stir-fry. It is also very appetizing with white porridge! Friends who like it try it!