Sauerkraut, called stone in ancient times, is called. The Book of Qi Yao Min in the Northern Wei Dynasty introduced in detail the various methods that our ancestors used Chinese cabbage (called fermented grains in ancient times) and other raw materials to pickle sauerkraut. Needless to say, there are thousands of kinds of pickles in Hebei, Henan, Shanxi, Shaanxi, Gansu, Ningxia and Inner Mongolia. On the map of China, along the ancient Great Wall, we can even draw a wide sauerkraut belt. "If you count many areas in the south that like to eat sauerkraut, this magical sauerkraut belt will be extended and more spectacular. Wei Huaxia, sauerkraut is everywhere to raise people, to raise the ancient and to raise the present. The production technology of pickled cabbage: firstly, choose raw materials with excellent texture and no pests and diseases, wash them clean and pollute them, and pick vegetables by pickling and blanching. The method of stains is to put the washed raw materials into a jar and put them in order. Put one kilogram of salt into the dish according to 100 kg, and hold it down with a heavy object (subject to not rising to the surface after adding water). Leave it at room temperature about 15℃ for about 20 days, and then it can sink into water. The other is to wash the cabbage, blanch it with boiling water (blanch the whole tree), then cool it, then put it in a jar and add water, and add 500 grams of salt to 100 kg of vegetables at room temperature for about 15 days. Another method is to wash the raw materials, blanch them, soak them in water and add rice vinegar. The principle of making kimchi is that monosaccharides in raw materials are fermented by lactic acid bacteria to produce a certain amount of lactic acid, and vegetables are soaked in lactic acid. However, because of the high water content and low concentration in kimchi, the carbonylation reaction is weak and the color of kimchi is not as dark as that of kimchi. The low PH value and sealing conditions in pickled vegetables and pickles make ascorbic acid preserved, and at the same time, the used chlorophyll is destroyed and faded. The characteristic of sauerkraut is that lactic acid can improve the taste and make sauerkraut crisp, tender and fragrant. Due to the exchange of salt-soluble substances inside and outside vegetables, the flavor substances in kimchi juice seasoning penetrate into vegetables, which makes kimchi have a special flavor. In addition, because lactic acid has good antiseptic performance, it can play the role of sterilization and preservation, so that vegetables can be preserved for a long time. Sauerkraut Banquet-Sauerkraut is the main raw material, with various vegetarian dishes and high-grade raw materials. 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