Plastic buckets, jars, cans and jars can all be used to pickle sauerkraut, but iron and aluminum containers can't be used because lactic acid will corrode the containers during fermentation.
Detailed practice:
Make pickles
Ingredients: Chinese cabbage, Chinese cabbage must be selected. A big and strong cabbage is the best choice.
Seasoning: salt (it seems unnecessary)
Pickling: wash the cabbage (or just remove the outer layer), then divide the cabbage into two halves in the middle, let the water penetrate and put it away.
Then turn it layer by layer and place it firmly. You can put some salt on each floor properly, and press it firmly, leaving no gaps between dishes. After putting it away, press a big stone on the top cabbage.
Then pour in raw water. After one month (about 20 days in some areas), pickled sauerkraut is well preserved. If the place where the sauerkraut jar is put is a little cold, it won't go bad for a long time. You can take it with you when you eat it.
note:
1, Chinese cabbage is very important, not all pickled vegetables in any region are delicious, and the varieties in the same region are different.
2. Don't put the sauerkraut jar in a hot place, let it cool and make sure it doesn't freeze.
It's best to use that kind of vat to hold water in rural areas.
4. Be sure not to accidentally get the oil into the sauerkraut tank, and the sauerkraut will go bad.
Not all areas are suitable for pickled sauerkraut, but China is the best in Northeast China. The taste of sauerkraut in the north of the Yellow River is far from that in the northeast.
6. Can't pickle at any time. In the northeast, it can be pickled at least after beginning of winter.
7. Now there is something called "sauerkraut fresh", which is similar to yeast. It is said that it will be delicious if sprinkled in a jar.
8. The sauerkraut in most restaurants is not delicious. Because I don't know what it is made of, 1 2 days later, sauerkraut will be fast, and the taste is very bad, similar to the taste of acetic acid, but it is not sauerkraut at all.
9. Some people pickled sauerkraut, pickles, salted fish, bacon and smoked food with nitrate and nitrite. As bean sprouts say, it is easy to be poisoned. I wonder if naturally pickled sauerkraut will be poisoned.
10, some people can't eat too much, sauerkraut is too angry and easy to get angry.