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Sauerkraut, a traditional fermented cabbage dish, has gained popularity for its tangy flavor and numerous health benefits. While store-bought options are readily available, there’s something truly special about making your own crispy sauerkraut at home. In this article, we will delve into the secrets of creating a delicious and safe batch of sauerkraut, guided by the expertise of Ms. Nga. With her extensive knowledge and experience, she will share her tried-and-true methods, tips, and tricks to help you achieve a mouthwatering result while ensuring the utmost safety in the fermentation process. So, let’s embark on this culinary adventure together and discover the joy of homemade crispy sauerkraut!
Many Vietnamese families still often have pickled cabbage (sauerkraut) in the tray of rice. The dish not only helps to relieve boredom because it is not greasy but also stimulates the taste buds, but also has the effect of helping better digestion, eating more appetizing thanks to the addition of good fiber. To make sauerkraut you need to have important ingredients, indispensable is the recipe and the notes to make the sauerkraut really successful.
Ingredient
- 2kg green cabbage
- 3 liters of water
- 320g granulated salt
- 2 cups granulated sugar (you can substitute white granulated sugar if you don’t have it!)
How to make pickles
Step 1: Prepare cabbage
After buying cabbage, wash it. Note, when buying cabbage, should choose fresh cabbage, no worms to ensure safety. Then dry in the sun to wilt, the sun only needs to be dried for 1-2 days to be able to salt the cabbage, with the shady sun, then dry it for 3-4 days.
Step 2: Pickled cabbage
After drying in the sun, you wash it again, so that there is no dirt on the cabbage! Next, boil the water and blanch the cabbage , then take out the basket to drain and put in a pot or basin.
You prepare a large pot, add water, salt and sugar. Bring to a boil until melted, then turn off the heat. Cool to about 30 degrees Celsius.
If I use yellow granulated sugar, the cabbage will have a beautiful golden color . If you have less salt, increase or decrease the amount of sugar and salt based on the above recipe!
After the mixture has cooled, you can put it in the arranged cabbage pot, let the salt and sugar mixture cover the whole face, and finally, cover it.
Pickled cabbage from 7-10 days can be used immediately. You can put it in a jar, remember to wash the jar thoroughly before arranging the cabbage to preserve it longer.
Finished product
Homemade sauerkraut not only ensures food hygiene and safety, but is also more crispy, and tastes better because you can reduce the amount to suit the family. Crispy cabbage, with a shiny golden color will surely make you fall in love!
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In conclusion, Ms. Nga’s demonstration and explanation of how to make delicious and safe crispy sauerkraut at home has provided valuable insights and useful tips for anyone interested in trying their hand at this traditional dish. By emphasizing the importance of selecting fresh and organic ingredients, maintaining proper hygiene during preparation, and following a step-by-step process, she has underscored the significance of safety in homemade food preparation. Additionally, her explanation of the fermentation process and its impact on flavor development has deepened our understanding of sauerkraut as not just a tasty accompaniment but also a healthy probiotic. Overall, Ms. Nga’s expertise and guidance have demystified the process of making crispy sauerkraut, empowering individuals to recreate delightful and safe batches of this culinary delight in the comfort of their own kitchens.
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