Raw materials (take my family as an example): 25 Chinese cabbages (each weighing about 2,500 grams, choose Gao Bang Xinda Cabbage), 250 grams of rice vinegar powder (250ml).
Tools: a medium-sized water tank (also made of plastic bucket or storage box) and a flat stone (also made of empty salad oil bucket) to clean water instead of stone, but note
Brush the oil clean)
Practice:
1. Chinese cabbage should be dried in a ventilated place for two to three days after it is bought, so that the water can evaporate a little, and the banger outside is soft.
2. The old bangzi and vegetable roots should be removed from the dried Chinese cabbage, generally, the1-2 layer should be removed, and some leaves should be cut off.
3. Brush the water tank clean, put the cabbage in tightly, and sprinkle some salt on each layer. Finally, cover the top cabbage with some old bangzi, press the stone, and seal the jar mouth with plastic wrap for one day.
4. The next day, open the jar mouth and fill it with clear water, pour in rice vinegar, and then seal the jar mouth. Natural fermentation can be done for one month.
(2) the steps before and after the other method are basically the same as those of raw pickling. The difference is that the repaired cabbage should be scalded in boiling water before being put into the jar, and then cooled.
Refill the cylinder. And you can add no salt or vinegar. This is the traditional practice. It should be noted that it is not necessary to scald cabbage for a long time. First scald the roots and then scald the leaves. It is enough to see the color of the vegetables turn slightly green, and it should be cooled before being put into the jar.
Tip:
1. In the pickling process, oil should not be stained to prevent cabbage from rotting. Now there are some fresh pickled vegetables (preservatives), but the vegetables are easy to harden, and it is better not to add preservatives after all. The newspaper also said that adding vitamin C, 1 kg of Chinese cabbage with 4 capsules, can prevent rot. I tried it this year, and the effect is as follows
What remains to be verified.
2. Marinate it after it is cool, which is convenient for preservation. According to the experience of pickling sauerkraut in northeast China every year1mid-October, the temperature is basically around 5-15 degrees Celsius.
If the temperature is too high, vegetables will rot easily, while if the temperature is too low, it is not conducive to fermentation.
3. Pickled sauerkraut must take more than one month to eat, and fermented sauerkraut can be eaten with confidence; )
4. Pay attention to sealing and minimize contact with air, which is beneficial to fermentation.
Key points:
1.
2. The mouth of the container should be sealed. 3. Do not stick oil (to prevent rot). You can eat it without salt for about 4. 30 days (salt can enlarge the granular salt (powder washing salt)).
(3) Raw materials:
Cabbage salt (the ratio of salt to cabbage is about1:100) and vitamin C (VC400 mg is added to each kilogram of cabbage).
Material preparation: plastic bucket (or cylinder) and plastic cloth (depending on the height of the container, it is generally three times the height of the container. My bucket is 60CM high and 2M long. You need to use the double-layer one, and one end can be tied with a rope to form a bag.) 2 small pieces of thin rope (each section is 40 cm) and 2 5l empty oil drums (or big stones 1 block).
Method:
1, the Chinese cabbage is dried on the balcony for 2 days, then the old cabbages are removed, and then the surface is directly washed with clear water; In addition, cut off the leaves of some old gangs and rinse them for later use;
2. Brush the plastic bucket and put it in the shade of the balcony, and wash the plastic cloth with clear water; Clean 2 empty oil drums, fill them with water, and then tighten the cover for later use;
3. Tie one end of the plastic cloth into a bag with a rope and put it into a cleaned container;
4. Stack the washed cabbages in plastic bags layer by layer. If the cabbages are too big to put, you can cut a small amount of cabbages in the middle and stack them in the gap. Try to fill all the spaces, and sprinkle some salt on each layer when stacking.
5, the cabbages are packed in the container, and the washed old gang is placed on the top of the cabbage to cover the cabbage. At this time, cold water can be injected, and the water should overflow the cabbage, and then appropriate vitamin C is added;
6. After filling the water, tie the top of the plastic sheet with another rope and press it with two oil drums (or big stones) filled with water to prevent the cabbage from floating, and try not to let the cabbage emerge from the water and be isolated from the air. Put the lid on the barrel and cover it with a layer of newspaper to avoid dust, so place it at 10-20 degrees 30.
The higher the temperature, the shorter the fermentation time.