1, prepare containers, plastic buckets, jars, jars and urns. Iron and aluminum containers cannot be used, because lactic acid will be produced during fermentation to corrode the containers.

2. Put the cabbage in the sun first. If you are worried about dew at night, you can cover it. Sun for two or three days to get rid of moisture. Put the cabbage in a container, and try to fill all the space. If it is not easy to put, you can cut some cabbage.

3. Fill it with boiling water, add a little salt, or don't add it. The amount of salt is to lick it with your fingers and feel salty slightly. Press with stones to prevent the cabbage from floating, and don't let the cabbage out of the water. The barrel mouth is sealed with plastic film and isolated from the air. If it is stored at 10-20℃ for more than 20 days, the higher the temperature, the shorter the fermentation time.

This step is the key to make pickled cabbage, which may rot. The fermentation of pickled cabbage is a process of lactobacillus reproduction. Lactobacillus is anaerobic, and mold miscellaneous bacteria are aerobic. Boiling water is added to remove oxygen from water, so that other bacteria can't reproduce, creating living conditions for lactobacillus. Plastic film sealing is to prevent air from dissolving into water again. In the past, the top of the tank was sealed with yellow mud for the same purpose. I don't need it now. The cover with the lid is tight, and the one without the lid is sealed with plastic film. In short, oxygen should not enter. In order to consume oxygen in the water, fresh sauerkraut is also used-an additive for making sauerkraut, which is also aimed at removing oxygen in the water, but I don't like to use additives.

Note: The sealed vegetable jar should be placed in a cool place, the colder the better, otherwise it will rot before it is sour. In the production process, it is also necessary to avoid getting oil stars and raw water into the pickle jar.

Health tips:

Sauerkraut can only be eaten occasionally. If you are gluttonous for a long time, it may cause urinary calculi.

In addition, in the process of pickling pickled cabbage, vitamin C is destroyed a lot. If the human body lacks vitamin C, it will reduce the ability to inhibit the deposition of calcium oxalate crystals in the kidney and reduce the formation of stones.

Eating pickled cabbage with too much nitrite will turn the blood protein into methemoglobin that loses its oxygen-carrying function, and make red blood cells lose their ability to carry oxygen, leading to hypoxia in tissues, leading to poisoning symptoms such as cyanosis of skin and lips, headache, dizziness, nausea, vomiting and palpitation, and even death in severe cases.

Moldy sauerkraut has obvious carcinogenicity and is inedible.