You are viewing the article Ms. Nga shares how to make delicious and safe crispy sauerkraut at home at Tnhelearning.edu.vn you can quickly access the necessary information in the table of contents of the article below.
Are you a sauerkraut lover looking to add a delicious twist to this traditional dish? Look no further! In this article, we will explore the expertise of Ms. Nga, a culinary enthusiast who is known for her mouthwatering crispy sauerkraut. Not only will she share her secrets for creating a delectable flavor, but she will also guide you on how to ensure the safety of this fermented delicacy. Get ready to embark on a culinary adventure and discover how to make your very own homemade crispy sauerkraut that is both irresistible and safe to enjoy!
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!
Tnhelearning.edu.vn
In conclusion, Ms. Nga has provided invaluable guidance on how to make delicious and safe crispy sauerkraut at home. She emphasizes the importance of cleanliness and proper hygiene while preparing and fermenting the sauerkraut, ensuring a safe and healthy final product. Additionally, her step-by-step instructions and tips for achieving the perfect level of crispiness have undoubtedly helped many individuals enjoy homemade sauerkraut that rivals store-bought options. By following Ms. Nga’s advice, anyone can embark on a culinary journey to create their own crispy sauerkraut, adding a delightful and tangy twist to their meals. So, grab your ingredients and embrace the process of fermenting your sauerkraut, knowing that with Ms. Nga’s expertise, a delectable and safe end result is within reach.
Thank you for reading this post Ms. Nga shares how to make delicious and safe crispy sauerkraut at home at Tnhelearning.edu.vn You can comment, see more related articles below and hope to help you with interesting information.
Related Search:
1. Recipe for homemade crispy sauerkraut
2. Tips for making sauerkraut crispy and delicious
3. How to ferment sauerkraut safely at home
4. Ms. Nga’s secret to making the perfect crispy sauerkraut
5. Is it safe to make sauerkraut at home?
6. Pro tips for achieving crispy sauerkraut texture
7. The science behind making crispy sauerkraut
8. How long does it take to ferment sauerkraut?
9. Can I use different vegetables to make crispy sauerkraut?
10. What are the health benefits of eating homemade sauerkraut?
