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德式发酵酸菜 | Sauerkraut

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酸菜  Sauerkraut

材料 :

  • 包菜 – 1 公斤
  • 红萝卜 – 150 至 200 克
  • 海盐 – 1 汤匙
  • 古方酵素 – 2汤匙

器具:有盖玻璃罐 – 1 个

做法:

  1. 把包菜和红萝卜切丝,分别包菜丝放在盆中。
  2. 把盐和古方酵素洒在包菜后开始轻轻搓至脱水。
  3. 加入红萝卜丝,继续搓大约10分钟左右。
  4. 将脱水的包菜丝和红萝卜丝装进入玻璃管里,用力挤压排除空气。
  5. 把多余的包菜汁倒入,盖过包菜丝和红萝卜丝。
  6. 如需要,用一片包菜叶铺在上面避免接触空气。
  7. 把玻璃瓶盖紧,发酵7至14天后(根据各人口味),即可食用。
  8. 发酵好的酸菜可以储存在冰箱里,随时食用。

Homemade Sauerkraut

Ingredients :

  • Green cabbage (shredded) – 1 (medium)
  • Sea salt – 1 tbsp
  • Classic Enzyme – 2 tbs

Equipment : 1 mason jar

Instructions :

  1. Shred cabbage and carrot, put into big bowl separately
  2. Sprinkle sea salt and Classic enzyme on the cabbage, rub and squeezing the cabbage to dehydrate.
  3. Add in the shredded carrot, continue rubbing (about 10 minutes)
  4. Put the dehydrated vegetable into the glass jar and tamp down to remove the air.
  5. Pour in the excess cabbage juice to cover the vegetable.
  6. If necessary, cover vegetable with piece of cabbage leaf to avoid contact with air.
  7. Cover the bottle with the lid tightly and let it ferment for 7 to 14 days (according to individual taste).
  8. Fermented sauerkraut can be stored in the refrigerator and ready for serving.

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