Homemade sauerkraut

Homemade sauerkraut

Introduction:

"Today's food, today's greed to enjoy the taste buds without knowing it, tomorrow's disgust will be caused by the media exposure... Now, when we see new products, we all want to buy them and make them by ourselves, because now we have become extremely timid. No, the new intelligent sauerkraut machine is really great. Let's eat healthy sauerkraut. "

Production steps:

Step 1: Ingredients: Chinese cabbage, mushroom powder, salt and glucose.

Step 2: cut off the roots of Chinese cabbage, wash and drain.

Step 3: cut in half.

Step 4: shred.

Step 5: blanch.

Step 6: drain and let cool.

Step 7: put it in the container.

Step 8: pour in the fermented juice until it has passed through the cabbage.

Step 9: place it in the machine and use the chopping board to compact the cabbage.

Step 10: cover the upper cover of the liner and fasten the lock.

Step 11: close the cover, power on and press the switch.

Step 12: select the sauerkraut function key.

Step 13: 72 hours. When the time is up, the power can be cut off.

Materials required:

Chinese cabbage: 1000g

Cold boiled water: appropriate amount

Mushroom powder: 1 pack (delivered by manufacturer)

Salt: 30g

Glucose: 15g

Note: slicing Chinese cabbage can accelerate the curing and ripening speed.

Production difficulty: Advanced

Process: salting

Production time: several days

Taste: sour and salty