Cut into filaments, put them all into a pot, add 2 times of common edible salt, stir evenly to remove water 1 hour, squeeze out water and shake it evenly, put it into a sealed pot, fill it to 78%, and seal it for fermentation.

Method for pickle whole Chinese cabbage in vat

Ingredients: Chinese cabbage 100 kg, a few handfuls of coarse salt.

Exercise:

1, take off the yellow leaves outside the Chinese cabbage and cut off the protruding roots at the bottom.

2. Brush the cylinder clean and sprinkle a few handfuls of coarse salt on the bottom of the cylinder.

Blanch the Chinese cabbage in the pot, put the roots first, then put down the whole tree, turn it over and take it out. At this time, the leaves of Chinese cabbage are a little soft and slightly discolored. Leave the scalded Chinese cabbage to dry for an hour or two and let it cool.

4. put the Chinese cabbage in the jar, turn it over layer by layer, sprinkle some salt on a layer of Chinese cabbage, and leave no gap between vegetables.

5. Press a big stone on the top cabbage to compact it.

6. After three or four days, pour water into the jar. The water will overflow the cabbage, and then cover the jar with a breathable cover. A month later, the pickled cabbage will be cured.

Tips:

1, Chinese cabbage should not be too hot, otherwise it will rot easily.

2. After two or three days, open the tank to see how much water the cabbage has poured. If there is less water in the water tank, add cold water. 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 get moldy.

3. Vegetable-salt ratio: 100 Jin of vegetables is about 400 grams of crude salt.

Pickling method of small bottle of shredded Chinese cabbage

Material: 65438+ 0 Chinese cabbage, salt 1 bar.

Exercise:

1. Cut off the roots of Chinese cabbage, then take all the leaves of Chinese cabbage, wash them, and shake the water off the leaves by hand.

2. each piece of Chinese cabbage is flattened with a knife, then several pieces are stacked together and cut into filaments.

3. Put all the shredded Chinese cabbage into the basin, sprinkle with salt, and knead the shredded Chinese cabbage with salt by hand, so that the shredded Chinese cabbage will soften and fade out of the water.

4. Put the softened shredded cabbage and drained water into an oil-free and water-free bottle, fill it, cover it and put it in a cool place to avoid direct sunlight. /kloc-you can eat it in 0/5-20 days. If the room temperature is very hot, you can put it at room temperature 2-3 and put it in the refrigerator for refrigeration and fermentation.

Tips:

65438+

2. After the bottle stopper is filled with pure water, because the shredded vegetables at the bottle mouth will soak in the soup, you only need to cover it and open it when eating. But it is difficult to take out pickled cabbage bottled with pure water. After curing, cut the bottle with scissors and pour out the shredded vegetables.

3. This pickling method of pickled cabbage does not need to drain water, and the shredded cabbage will drain water automatically after pickling.

Matters needing attention in hydrochloric acid cabbage

1, pickled sauerkraut must be oil-free, the container is oil-free, and the tools are oil-free. Pickled sauerkraut will rot if it is stained with oil.

2. If the cabbage is scalded in advance, it should not be too hot, otherwise it will rot easily.

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

4, hydrochloric acid cabbage, the top of the dish can not touch water, exposed will be moldy.

5, put less salt in the lower layer, put more salt, because the lower layer is the last to eat, and the curing time is the longest. Too much salt makes the last dish salty.

6. The temperature of hydrochloric acid cabbage 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.

7. If you don't like to use pure water bottles, you can use large glass bottles, because glass bottles are wide-mouthed. After fermented with shredded vegetables, the sauerkraut soup will come out of the lid, and the shredded vegetables on the upper layer will not change color with water, but the taste will not change. You can eat it after washing. If you are afraid of boiling water, you can leave an inch at the mouth of the bottle after filling the shredded vegetables, and press a small stone so that the shredded vegetables will soak in the soup. There are several ways to use it. Choose according to your own preferences.