The practice of sauerkraut:
1. Prepare containers, plastic buckets, jars and jars. Iron and aluminum containers cannot be used because lactic acid will corrode the containers during fermentation.
2, put the cabbage in the container, try to fill all the space, if not good, you can cut some cabbage.
3. Fill it with cold water, with a little salt, or without it. Hold it down with stones to prevent the cabbage from floating. Don't let the cabbage come out of the water. Cabbage rots easily when exposed to air during curing. The barrel mouth is sealed with plastic film and isolated from the air. If stored at 10-20℃ for more than 20 days, the higher the temperature, the shorter the fermentation time.
Precautions for eating: sauerkraut should be stewed thoroughly and cooked before eating. Long-term gluttony of pickled cabbage with poor quality, poor food hygiene, mildew and short curing time may cause urinary calculi. Eating sour pickled cabbage contaminated by miscellaneous bacteria and moldy, because of its short curing time and excessive nitrite, will turn hemoglobin in blood into methemoglobin without oxygen-carrying function, make red blood cells lose their oxygen-carrying ability, lead to tissue hypoxia, and lead to symptoms of nitrite poisoning such as cyanosis of skin and lips, headache, dizziness, nausea and vomiting, palpitation, and even death in severe cases.
It is necessary to confirm the maintenance time according to the region and environment to ensure that the maintenance time is sufficient. A large amount of nitrite will be produced in the pickling process of northeast sauerkraut. It will become nitrate after curing. Nitrate is a substance that the human body cannot absorb but can excrete. Nitrite is a kind of poison, which is very toxic. 3-5 grams can be fatal. Therefore, when pickling sauerkraut, you must marinate it for enough time before eating. Never eat northeast pickled cabbage with insufficient pickling time in advance because of gluttony or other reasons.