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Sauerkraut, a traditional fermented cabbage dish, has gained immense popularity due to its tangy flavor and numerous health benefits. While store-bought sauerkraut is readily available, making it at home allows you to customize the recipe to your liking and ensures the use of fresh ingredients. In this regard, Ms. Nga, a culinary expert and sauerkraut enthusiast, graciously shares her step-by-step instructions to create delicious and safe crispy sauerkraut in the comfort of your own kitchen. From choosing the perfect cabbage to achieving the ideal fermentation process, her valuable tips and techniques promise to elevate your sauerkraut-making skills, leaving you with a mouthwatering and probiotic-rich condiment. Whether you’re a seasoned home cook or a beginner in the kitchen, Ms. Nga’s expertise will guide you through every aspect of this traditional culinary art. Get ready to embark on a tasteful journey as we delve into the secrets of making homemade crispy sauerkraut with Ms. Nga.
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 tips and suggestions for making delicious and safe crispy sauerkraut at home provide a valuable resource for any cooking enthusiast. Her emphasis on using fresh and high-quality ingredients, following proper fermentation techniques, and ensuring a hygienic cooking environment is crucial in achieving the desired result. By understanding the science and art behind sauerkraut preparation, enthusiasts can now confidently experiment and create their own flavorful variations at home. Whether it’s adding different spices or vegetables to the brine or adjusting the fermentation time to suit personal preferences, Ms. Nga’s guidance allows for a world of possibilities in the world of sauerkraut. Overall, her expertise and enthusiasm for sharing this recipe showcases the joy and satisfaction that can come from making homemade sauerkraut while ensuring it remains both delicious and safe for consumption.
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