Select vegetables

Every winter season after the harvest of cabbage, choose a large, full of heart, into the solid, disease-free, non-rotting cabbage, with a vegetable cutter to remove the cabbage roots, leaves, and then remove the cabbage skin of the old cabbage gangs.

Hot water boiling

After the cabbage is selected, prepare a large mouth of the vat. Wash the inside and outside of the vat. Selected cabbage in about 50 ℃ seems to open not open in the hot water boiling, see cabbage boiling skin wilted as good, the cabbage will be taken out and squeezed dry. Cabbage head rushed inside, leaf rushed outside, one by one to press up, to be pressed, pressed, until the whole vat filled until.

Compacting

Select a piece of stone about 20 centimeters long, 10 centimeters high, 15 centimeters wide washed and pressed on the top of the cabbage right in the middle of the vat, to prevent the cabbage from floating up with the water after pickling acid.

Add water and medicine

After boiling hot loaded into the vat compacted cabbage, after 2-3 days after the natural wilting and sinking, this time the tank is filled with clean cool water, will be the tank full until. 6 days later, will be produced in Shenyang sauerkraut fresh 5 grams of a bag put into the tank, to prevent sauerkraut rotting.

Pickling

The cabbage tank full of cabbage, water, placed in the indoor free place, the indoor temperature should be maintained at about 10 ℃. After about 15 days, the cabbage naturally turns into sauerkraut and is ready to eat. To eat from the top to the bottom layer by layer to take, take sauerkraut, never pressure on the sauerkraut on the stone out, in order to prevent the sauerkraut without the pressure of natural floating upward to become rotten. When eating sauerkraut, eat as much as you can, don't take too much at one time, in order to prevent the flavor, keep sauerkraut fresh, sweet and crispy.

Practice

The first step: choose vegetables Choose eight, nine minutes cooked cabbage is appropriate.

Step 2: Sun-drying Cabbage Cabbage can be sun-dried on the outside until it is not crunchy and begins to wilt.

Step 3: Cleaning and sterilizing the pickle jar and presser stone Pickling should never be done in plastic containers, but preferably in porcelain jars, and the presser stone should preferably be granite or bluestone. The first thing to do is to clean the pickle jar and press jar stone thoroughly, if the jar and press jar stone have been pickled in the previous year, they need to be carefully cleaned and sterilized, especially pay attention to the edge of the crevices of the cleaning and sterilizing. Families can use 75% alcohol or white wine above 65 degrees to sterilize the pickle jar and press jar stone. After thoroughly cleaning and drying the pickle jar and press jar stone, use a new towel dipped in alcohol or white wine to wipe the inside of the pickle jar, the edge of the jar and the press jar stone repeatedly, do not use used rags, because the rags are left with all kinds of bacteria, with bacteria rags to wipe the pickle jar will be a waste of effort.

The fourth step: into the tank.

Cabbage layer by layer in a circle set up a good set up, vegetables and vegetables do not leave a gap between (vegetables can be cut in half), a layer of vegetables a layer of salt sprinkled evenly, the amount of salt for the weight of the cabbage 2%, set up in the top layer of cabbages pressed on the pressure of the cylinder stone weighing about 40-50 pounds.

Step 5: seal the tank.

How many big tanks on how much pickled cabbage, cabbage is best filled and more than the edge of the tank 3-5cm, according to the temperature, the second, three days when the cabbage is below the edge of the tank when the water is added, the water must not be more than the cabbage (you can add with the water to the weight of the cabbage about two ten thousandths of the weight of vitamin C). Many people's pickled sauerkraut rots, and one of the major reasons for this is in the sealing of the jar. After adding water, seal the mouth of the jar with a piece of very thin plastic film, which should be laid flat against the surface of the water. Many people's sauerkraut jar is placed in the kitchen, accidentally dropped into a few drops of oil, then the whole jar of sauerkraut will be soaked in soup.

Step 6: Fermentation.

Fermentation process in the tank will produce air bubbles, at any time to seal the mouth of the tank of plastic film tightly against the surface of the water to smooth. The appropriate fermentation temperature is 8-15 ℃; not less than 5 ℃, the temperature is too low, not conducive to sauerkraut sour. Too high, sauerkraut is easy to rot.

Warm tips: the traditional method of pickling sauerkraut, the use of vats and other open containers, relying on a small number of lactic acid bacteria attached to containers and leaves on the natural fermentation of lactobacilli reproduction in the lactobacilli at the same time, the other fungi are also growing, some of which can produce nitrous acid, some can synthesize the amine, and the two reacted to generate nitrosamines, experiments have proved that nitrosamines can cause cancer. With the development of science and technology, pickle production process has undergone qualitative changes. Industrialized production of sauerkraut using pure lactic acid bacteria inoculation, temperature-controlled fermentation, can inhibit the growth of stray bacteria, so does not contain stray bacteria synthesized carcinogenic substances "nitrosamines". Therefore, eating pure lactic acid bacteria fermented sauerkraut will not cause cancer.