2. Blanch in boiling water for 30 seconds to 1 min;

3. Drain the water after taking it out and let it cool;

4. Add a proper amount of boiling water to a clean basin, and then add a proper amount of salt and sugar;

5. Stir well and let it cool to about 35 degrees;

6. Add another packet of bacterial powder and stir evenly;

7. Put the drained and cooled Chinese cabbage into the inner container, and then add the prepared solution;

8. Press it down with the cover plate that comes with the machine;

9. After sealing, put a clean glass crisper with water on it;

10. Seal the gasket and put it into the machine;

1 1, turn on the power supply, press the sauerkraut key, and the machine starts to work;

12.75 hours later, the sauerkraut was finished.

Choose vegetables

In the early winter of each year, after the cabbage is harvested, kohlrabi without insects, diseases and rot is selected. It's best to choose a bigger, relatively smaller kohlrabi, which can be used to plug the seam. Remove the roots, wilting leaves and old stalks on the surface of Chinese cabbage with a kitchen knife, otherwise it will break easily. Then, put the selected cabbage in the air for 3.5 days, and the appearance of Chinese cabbage will wilt.

Over-dried pickled cabbage will not be brittle after pickling, while non-sun-dried pickled cabbage is easy to break in the process of tightening, and too fresh Chinese cabbage is not easy to package.

process

Usually, sun-dried cabbage can be put directly into a vat without any treatment.

If you like cleanliness, you can choose cooked pickles. Put Chinese cabbage in boiling water for about two or three seconds. The vegetables outside will help your hair wither and turn green. Don't burn it too much! But you must burn the whole cabbage, then rinse it and dry it until it can't be squeezed out by hand.

compress

Clean the container and make sure there is no oil. When you put it, you should put it upside down layer by layer. The more you put on each floor, the better. There is no requirement for the direction and order of placement. You can put it in a better way, as long as you can put it tight, try to put it tight, but you are not allowed to put it vertically! Sprinkle a layer of salt on each layer, without spreading it very thick, just sprinkle two or three handfuls of salt evenly until the whole tank is full. After that, press the stone on the cabbage in the jar. There is no rigid requirement for the choice of stone, which depends on the size of the container. Don't make the stone too big, but make sure it doesn't float when it is filled with water. Pickled sauerkraut will definitely break if it does not float under pressure.

water

You don't need to add water immediately after the sauerkraut jar is put away. You can fill it with water three days after the cabbage itself will produce a lot of water in the jar. If water is added directly, it may seep. Be sure to add enough water at a time, and don't store water halfway.

pickled vegetables

Pickled sauerkraut can be pickled raw or cooked. The fermentation speed of raw pickles is slow, the pickle soup is turbid and yellow, and the cooked pickle soup is clean and clear, and the fermentation speed is fast. There is no difference in the rest, except that the cooked pickling operation is not good and it is easy to rot. It is recommended to eat it raw! Generally, it can be eaten raw and pickled for more than 50 days, and cooked and pickled for about 30 days. Pickled sauerkraut is not afraid of low temperature, as long as it is not frozen in place and the temperature is cool, but it must be guaranteed not to be exposed to the sun!

In addition, it is easy to break at high temperature, so it is not recommended for southern friends to try!

Edible method editing

When eating, you should take it layer by layer from top to bottom. When taking sauerkraut, don't take out the stone pressed on it, so as to avoid the sauerkraut floating naturally and rotting without pressure. Take as much sauerkraut as you want, and don't eat too much at a time to prevent it from going bad and keep it delicious, sweet and crisp.