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Practice English Speaking&Listening with: 【Eng Sub】鹽都不用加的東北酸菜 三種材料 就是這麼簡單 Homemade Suan Cai Recipe

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Prepare a lot of cold boiled water / ice water

for quick cooling of vegetables

Napa Cabbage

Choose a leafy vegetable with good toughness

The head of napa cabbage is dense and the leaves are wrapped in layers

It is ideal to make Suan Cai

Wash and Rinse before cutting into quarter. The napa cabbage bought from supermarket is already cut into half

Cut a head of napa cabbage

Just an inch or two into the base, through the section where the white stalks join

Use your hand to gently pull apart the cabbage from that base cut

to let the leaves magically unfold

Bring a pot of water to a boiled

Put the quarter napa cabbage in the boiled water

Blanch for about 30 seconds to 1 minute

Adjust the blanching time according to the size of the vegetables

The cooking time should not be too long

otherwise the vegetables will be overheated and become very soft

Pick up the cabbage

Cover the pot

Bring it to a boil again

Put another cabbage inside

Pick up the cabbage and place it on a mesh sieve

Rinse with cold water to speed up cooling

Drain

Clean and sterilise the big glass jar refer to my video "Cleaning and Disinfection"

The lactic acid produced in the fermentation process will corrode the container

It is best to use glass bottles for fermented food

Put the cool Chinese cabbage in a glass bottle, and try to press down the cabbage

Fido Canning Jars can prevent airborne bacteria and dust

So you dont need to press the weight and worry about the bacteria in the stone

And also there will be not white membrane formed on the surface of the water

Fill the entire jar with cold water

Put a clean sterilised glass bowl

To prevent the vegetables from floating out of the water

Put a rubber pad

Cover the lid to ensure that the water is completely filled in the bottle

It's okay if there is water overflow during capping

This type of fermentation process is called lacto fermentation

Lactic acid bacteria thrive in environments where dangerous bacteria dont, basically low-oxygen and salt-rich environments

So, by submerging the boiled vegetables under water

Youre providing the perfect habitat for that lactic acid bacteria to take off and grow

My method is a bit different from the traditional one

by boiling the vegetables first to kill dangerous bacteria

I made an experiment

Day 2

Let vegetables sit at room temperature 20°C to see what happen

A healthy fermentation will start with a clear brine the first 1 to 3 days

Day 5

It will then typically turn cloudy, which is totally normal

In addition to releasing lactic acid, the lactic acid bacteria also excrete carbon dioxide as they ferment

You will observe there are air bubbles in the water, and the Chinese cabbage will start to float

Press the rubber cap to release pressure

Day 6

Day 10

Let it fermented at least for 30 days

There are more gas and bubbles at room temperature

Press the rubber cap at least once a week

Day 30

Use clean sterilised equipment to take out veggies

Fermented at room temperature 19~20°C for 30 days

It is slightly sour. The cabbages is soft and mashed

The taste is not sour enough

I decided to do it again

I use the fermented sour water at the 1st fermentation

which can help shorten the fermentation period and improve the sour tastes of veggies

If you are not going to make next batch very soon. Store the sour water in the fridge

The amount of vegetable determines jar size

More cabbage use a bigger jar

Boiled the cabbage, drain and cool down

Fill up the glass jar with cabbage

The sour water of 1st fermenation

Add more cold boiled water if the sour water is not enough to fill up the jar

Demerara Raw Cane Sugar

If you want to increase the sour taste, you can add sugar

Put it in a small bowl, cover with lid

Because the water doesn't contain salt

You don't need to calculate the brine proportion

And no need to worry about excessive sodium

Shake the jar

Put it in the refrigerator at 4 ~ 5°C for fermentation for at least 30 days

Daty 7

Day 40

Because of travel and moving house

It has been fermented for 40 days, 10 days delayed

It has smelled a strong acidity just open the lid

Fermentation process at least more than one month

Until the concentration of nitrite decreases, it is safe to eat

Lactic acid grow actively at low temperature 4 ~ 5°C

Lactic acid is sour and tartsince its an acid, and it tastes kind of like vinegar

but with a more complex flavour and the added bonus of probiotics

I am satisfied with the result of 2nd fermentation

Chinese Sauerkraut can be incorporated into dumplings, hot pot, suan cai fish

I love the combination of suan cai and minced pork dumplings

I eat them even without vinegar

Fermented sour water is treasure

It is amazing to cook them with soup

Homemade Chinese Sauerkraut is not processed

and the lactic acid bacteria still maintain active

If the ready sauerkraut is soaked in sour water

It will become more and more acid

Separate the sour water and cabbage for storage

Keep them in fridge

The Description of 【Eng Sub】鹽都不用加的東北酸菜 三種材料 就是這麼簡單 Homemade Suan Cai Recipe