manufacturing method
1. The raw materials should be coarse white radish, Chinese cabbage (Beijing Chinese cabbage can't be used), green vegetables (not extra-large vegetables, thin vegetables with many leaves), radish vegetables, rapeseed (small rapeseed is the best) and so on.
Rape: In rural areas of Guizhou, rape seedlings should be pulled out, and those that grow well should be left behind, while other seedlings should be pulled out and fed to livestock. In this way, the villagers feel very sorry. They think rape is good, not too big, so they clean it up and make sauerkraut. Rape is not too sour or too young. The pickled cabbage is crisp and has a strong rape flavor, so it is slightly more expensive than other pickled vegetables.
2. Boil the selected vegetable roots, yellow leaves and sundries, turn them up and down in boiling water for about 1 min, and then take them out. Don't burn it too much. Preferably medium-rare.
3. Rinse the cooked vegetables with clear water several times, clean them, and then drain or pinch them dry.
4. Mix about 50g of flour (corn flour is the best) with 3kg ~ 5kg of water, and put it on the fire to boil for later use. (glutinous rice soup can also be used if conditions permit)
5. First put the vegetable material into the jar, then pour in the boiled noodle water, then add about 250g of sour material (old sour soup taken from the finished product), seal the jar mouth, put it by the stove in winter (in the shade in midsummer), and open the jar for eating after 24 hours.
Safety of Chinese sauerkraut
Nitrite is bound to be produced in pickled Chinese sauerkraut. If the nitrite content in pickled Chinese sauerkraut exceeds 1 kg, it will cause poisoning. Nutrition experts say that sauerkraut is easily contaminated by microorganisms during pickling, which reduces it to nitrite. Eating pickled cabbage with too much nitrite will turn hemoglobin in the blood into methemoglobin without oxygen function. Everyone knows that people can't live without oxygen for a moment. Once deprived of oxygen, symptoms of hypoxia will appear all over the body, and people's skin and lips will be blue and purple, accompanied by poisoning symptoms such as headache, dizziness, nausea, vomiting and palpitation, which can lead to death in severe cases. In addition, in the pickling process, sauerkraut will also produce carcinogenic nitrite compounds, which are easy to induce cancer, especially moldy sauerkraut, and its carcinogenic effect is more obvious. According to the national regulations on the declaration of green food for kimchi, the nitrite content in kimchi should be 4 mg per kilogram, which is the weight of half a grain of rice. If you eat twenty or thirty grains of rice, then too much nitrite will be poisoned. Eating a lot of sauerkraut is easy to form stones. Pickled sauerkraut contains a lot of oxalic acid and calcium. Because of its high acidity, calcium oxalate is not easy to form in the intestine after eating, but is absorbed in large quantities. Calcium oxalate which is not easy to dissolve and absorb will be produced when the kidney excretes, thus forming stones. In addition, in the process of pickling sauerkraut, vitamin C was largely destroyed.