How to pickle Chaozhou sauerkraut
Chaozhou pickled cabbage is a traditional delicacy in the Chaoshan region of Guangdong and is famous for its sour taste, crispness, tenderness and juiciness. In recent years, with the rise of healthy eating, Chaozhou sauerkraut has once again become a hot topic due to its natural fermentation and no additives. This article will introduce in detail the pickling method of Chaozhou sauerkraut, and attach the hot topics and hot content on the Internet in the past 10 days to help you understand the current food trends.
1. Pickling method of Chaozhou sauerkraut
The process of pickling Teochew sauerkraut is simple, but you need to master some key steps. The following are the specific pickling steps:
| step | operate | Things to note |
|---|---|---|
| 1 | Choose fresh mustard greens | Mustard greens should be fresh, free from pests, and have plump leaves. |
| 2 | Wash and dry mustard greens | Dry thoroughly after cleaning to avoid residual moisture |
| 3 | Cut into pieces or pickle whole | Choose to cut into pieces or pickle whole according to personal preference |
| 4 | Sprinkle salt and rub | The amount of salt should be moderate and the mustard greens should be kneaded until they become soft. |
| 5 | Pack into container and compact | The container should be clean and oil-free and sealed after compaction. |
| 6 | Fermentation at room temperature | Fermentation time is generally 3-5 days, adjusted according to temperature |
| 7 | Complete marinating | The sauerkraut can be eaten when it turns yellow and has a sour taste. |
2. Suggestions on eating Chaozhou pickled cabbage
Teochew pickled cabbage can be eaten directly or cooked as a side dish. Here are some common ways to eat it:
| How to eat | Pair with ingredients | Features |
|---|---|---|
| Cold sauerkraut | minced garlic, chili oil | Hot and sour appetizer |
| Fried pork with sauerkraut | Pork, green pepper | Savory with rice |
| Pickled Fish | Grass carp, tofu | Fresh and refreshing |
| Sauerkraut soup | Spare ribs, vermicelli | Sour and refreshing |
3. Hot topics and content on the entire network in the past 10 days
The following are some hot topics and content related to diet and health on the Internet in the past 10 days:
| hot topics | heat index | Main content |
|---|---|---|
| healthy eating trends | ★★★★★ | Additive-free, naturally fermented foods are popular |
| Chaoshan Food Culture | ★★★★☆ | Traditional delicacies such as Chaozhou pickled cabbage and beef balls are becoming popular |
| Homemade kimchi tutorial | ★★★★☆ | Netizens share various methods of making kimchi |
| food safety issues | ★★★☆☆ | Sauerkraut with excessive additives causes concern |
| local snacks | ★★★☆☆ | Specialty snacks from various places become popular on online platforms |
4. Health Benefits of Teochew Sauerkraut
Not only is Teochew sauerkraut delicious, it also has a variety of health benefits:
1.Rich in probiotics: Naturally fermented sauerkraut is rich in probiotics and helps improve intestinal health.
2.low calorie: Sauerkraut has low calories and is suitable for people who want to lose weight.
3.Promote digestion: The lactic acid in sauerkraut can promote gastric juice secretion and help digestion.
4.Vitamin supplements: Sauerkraut is rich in vitamin C and B vitamins, which help strengthen immunity.
5. Things to note
Although Chaozhou sauerkraut is healthy and delicious, you still need to pay attention to the following points during the pickling and eating process:
1.health issues: Marinating containers and tools must be clean and oil-free to avoid bacterial contamination.
2.Amount of salt: Too much salt can affect your health, while too little may cause fermentation to fail.
3.fermentation time: Too long fermentation time may cause excessive sourness and affect the taste.
4.Storage method: Pickled sauerkraut should be kept refrigerated to avoid deterioration.
Through the above introduction, I believe you have already understood the pickling method of Chaozhou sauerkraut and its health benefits. Why not give it a try and make your own delicious sauerkraut!
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