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The proportion of salt and vegetables in northeast Chinese sauerkraut
The ratio of salt to vegetables in northeast pickled cabbage is 1: 50.

Sauerkraut is essential for the northeast people to spend the winter. Northeast sauerkraut is famous for its delicious taste, golden color and sour taste. Although pickled cabbage is pickled, it is not the same as pickled vegetables, but it is fermented with less salt. When pickling sauerkraut, the proportion of salt is very important, and it is not good to have more or less. The ratio of salt to Chinese cabbage is 1: 50, that is, 1 kg of Chinese cabbage plus10g of salt.

When pickling sauerkraut, sprinkle a layer of pickling salt on the container first, which is better than ordinary salt. Bottom salt can sterilize and make sauerkraut taste faster. Put a layer of sauerkraut first, and then sprinkle a layer of pickled salt, so add a layer of salt to a layer of cabbage and sprinkle salt on the top layer. The main function of adding salt is to let the water in the cabbage be sand out, and there is no other function.

Matters needing attention in pickling northeast pickled cabbage

The key to making pickled cabbage is the ratio of water, salt and cabbage, the curing time and the sealing in the production process. If it is not done well, it will rot. Sealing with plastic film is to prevent air from dissolving into water again. In the past, for the same purpose, the top of the tank was sealed with yellow mud. No new method is needed. Cover tightly with cover, and seal with plastic film without cover. In short, oxygen should not be allowed in. In order to consume oxygen in water, there is also an additive for making pickled cabbage with fresh pickled cabbage, which aims to remove oxygen from water.

However, it is not recommended to use sauerkraut fresh. Because sauerkraut is fresh, there seems to be no clear definition. The public thinks it belongs to a preservative. The use of fresh sauerkraut not only inhibits the growth of miscellaneous bacteria, but also inhibits the fermentation of lactic acid bacteria to a certain extent, thus affecting the flavor and nutrient retention and transformation of sauerkraut itself.

Baidu encyclopedia-northeast Chinese sauerkraut