The main reason for the rot of pickled northeast sauerkraut is that the operation technology is not standardized.

Matters needing attention in preventing sauerkraut from rotting;

1, don't burn too much cabbage, it will rot easily if it is too hot;

2. There must be no oil in the whole process, no oil in the container and no oil in the tool. If pickled cabbage is stained with oil, it will also rot the jar;

3. There are always broken and unhealthy cabbages in the bought cabbages. Don't throw it away when peeling. Blanch it with boiling water, dry it with cold water, and seal it, so as to make the best use of it and not waste it!

4. Two or three days after the cabbage is put in the jar, open the jar to see how much water the cabbage has put in. If there is less water in the tank, add cold water (it is best to use tap water for the rest of the scalded dishes at that time). In a few days, the cabbage will slowly enter the water with the penetration of salt. If there is more water in the tank, scoop it out in a clean, oil-free cup. In short, don't expose the top plate to water, it will be moldy;

5. Temperature is very important. Can accumulate outdoor temperature 10- 15 degrees. The sauerkraut jar is best placed at about 5- 10 degrees. If the temperature is too high, it is easy to rot, and if the temperature is low, it does not like acid.