How to pickle pickled Chinese sauerkraut

Chinese cabbage and green cabbage are more suitable for storage than Chinese cabbage, especially pickled autumn cabbage. Don't hold your heart too full, it's easy to rot, and medium maturity is the most suitable for storage.

Jinri parts

Large grains of salt, cold boiled water, gauze, vegetable stones or heavy objects, pickle jars (metal containers are not allowed);

Preparatory work/about to start work

1, put the Chinese cabbage in a sunny and ventilated place to dry for about 6 days, dry the water vapor, dry it in good weather, and don't dry it in rainy days and foggy days (pickled cabbage with first frost is better);

2. Remove the roots, rotten leaves and old Chinese cabbage from the recycled Chinese cabbage, cut two knives (cross knives) on the roots of Chinese cabbage with a knife, grab the salt and send it along the roots, and the salt will go into the Chinese cabbage;

Note: Not only the cabbage needs to be disinfected, but also the sauerkraut container needs to be disinfected, especially the sauerkraut tank with rotten vegetables in the previous year needs to be disinfected carefully, especially the disinfection of the edge gap. It is best to wash it with a towel dipped in white wine.

manufacturing method

1. Wash and dry the pickle jar without any oil, and sprinkle a handful of salt (granular salt) on the bottom of the jar;

2. Put the cabbage in a jar (the first circle of cabbage faces outward and the leaves face inward), with a layer of cabbage and a layer of salt (100 kg of cabbage uses 7-8 kg of salt, but not more than 12 kg), code the wrapped cabbage into a hill, and press the washed big stones or heavy objects on it;

3. On the second or third day, water will come out of the water tank, and an appropriate amount of cold boiled water will be injected according to the water output. Don't let the water pass through the cabbage, wrap it with bread gauze, tie the rope tightly, reduce contact with the outside world, so as to ferment better, and pour the jar once every 20 days;

4./kloc-you can eat sauerkraut in about 0/5 days;

Note: When eating, take it down layer by layer. Never take out the stone pressed on the sauerkraut, lest the sauerkraut float and rot naturally without pressure. Take as much as you eat to ensure that sauerkraut is delicious, sweet and crisp. Wash or soak sauerkraut before eating, squeeze it dry and cook it.

The Experience of Great Poetry

If a bulge is found during curing, it means that the water in the tank is in contact with bacteria in the air and is polluted. It is necessary to empty the tank and take out the cabbage for curing again.

Some friends rot easily in pickled sauerkraut. If you do what Wei Shi teaches you, there will be no problem! Please pay special attention to the following points:

1, raw pickled sauerkraut must be pickled early;

2. Don't be reluctant to throw broken cabbage leaves;

3. The container used for curing should not be metal, and should be disinfected before use;

The water in the water tank should be cold and boiled. After two or three days, check that the water level does not exceed the cabbage, and the excess water should be scooped out.

5. Invert the jar and put the dishes below the original jar on it, and put the dishes above on it, so that it can be pickled thoroughly;

6. Sauerkraut must be pickled for more than 30-40 days. At this time, sauerkraut is the best time and the safest time;