1. Tank (pool) curing: This curing method is relatively simple and is a traditional curing method in Yinzhou District, Ningbo. The solidified containers are mainly cement tanks and pottery tanks. Pickled sauerkraut should be harvested on a sunny day. In case of rainy season, it should be harvested and pickled 2-3 days after it clears up, otherwise the pickled finished product is easy to go moldy and deteriorate and cannot be eaten. (1) Raw material treatment before pickling: pickled cabbage should be large with many stalks, and the bolting of spring vegetables should not exceed 10 cm. Cut Chinese cabbage should be leveled. First, shake off the soil (without washing) and remove the yellow leaves. Then, dry it on the vegetable stall with the roots facing up and the stems and leaves facing down for 5-6 hours, and let it naturally dehydrate. In the process of spreading and drying, it is necessary to prevent rain and soaking. After natural dehydration, it is best to put sauerkraut in the jar on the same day. If you can't finish it at once, spread it on the ground and don't pile it together to prevent it from rotting and deteriorating due to heat. The degree of cold drying of pickled cabbage has a great influence on the quality of finished products. According to the experiment, it is better to cool for 5-6 hours on sunny days than for 3-4 hours. After 5-6 hours in the sun, you will lose about one-fifth of the water. In the curing process, the vegetable stems are not easy to be trampled, and can promote the hydrolysis of protein into umami and fragrant substances such as amino acids, so that the finished products are crisp and fragrant. (2) Pickling in the tank: According to the experiment, the position of the pickle tank has a great relationship with the quality of pickled vegetables. It's best to have a shed with the jar half underground and half on the ground. Pickled vegetables are Huang Liang in color and rich in aroma. The pickling tank should be washed with clear water and dried naturally. Sprinkle a layer of salt on the bottom of the jar when curing, and then pile the trimmed cabbage in batches from the periphery to the center. The principle of folding vegetables is: the stems and leaves are slightly outward; Roots downward slightly inward; According to the size of the dish; Stacking thickness should be uniform and compact. After stacking a layer of vegetables, sprinkle a layer of salt evenly. The amount of salt is determined according to the harvest season, tenderness and storage time of pickled vegetables. Generally, 50 kg of winter vegetables add 2.5-3 kg of salt, and 50 kg of spring vegetables add 4-6 kg of salt. In view of the different "yellowing" rules of winter dishes and Chun Xue dishes, winter dishes are yellowed from bottom to top, and spring dishes are yellowed from top to bottom. Therefore, the amount of salt used in winter vegetables should be "less on the top and more on the bottom", and in spring vegetables should be "more on the top and less on the bottom". A seven-stone vat (about 0.48 cubic meters) can generally stack 10- 13 layers of vegetables, with a total capacity of about 500 kg, and the bottom layer can be unloaded about 20-30 kg; The middle layer can hold about 50-60 kilograms and the upper layer can hold about 40-50 kilograms. When each layer is sprinkled with salt, the corresponding calculation can be made. When sprinkling salt, the salt consumption of each layer is divided into two times. After the 1 spray, stir the vegetables by hand so that the salt on the leaves falls into the roots. Sprinkle salt on the leaves for the second time after each step. When the salt is sprinkled, step on it When trampling, the salt spreader should do "circular motion" in the tank, and the sequence of trampling should be from four weeks to the center. The trampling should be light and powerful, and the degree of brine discharge should be taken as the degree to minimize the air retention in the tank, resulting in an anaerobic environment and promoting fermentation. Sprinkling salt and stepping on feet have great influence on the quality of finished pickles. The experiment shows that pickled vegetables with salt sprinkled on the roots and foot treading have the best quality, Huang Liang color and strong aroma. After a jar of vegetables is salted, add "salt cover", then cover it with nylon film, insert bamboo slices, and seal the jar surface with mud, with the middle high and the periphery low. After this treatment, it usually takes two days, and the juice will be over the top. If the juice is not over the top, it should be pressurized or a small amount of cooled salt water should be added. In addition to tank pickling, the use of cement ponds to pickle cabbage has also been promoted everywhere. The biggest advantage of pickled cabbage in cement pool is to save labor and cost. Second, pit pickling in Cixi and Yuyao, Ningbo, and Dingjiagang, Nanxun, Huzhou and other places mostly use this pickling method. After picking the cabbage, first remove the rotten yellow leaves, shake off the soil, cut off the roots, and then spread it on the ground to dry. When the vegetables are slightly shriveled, they can be pickled. The address of digging a hole should be chosen in front of or behind the house or near the vegetable planting area, and digging on the spot. The size of the pit depends on the width of the agricultural film and the number of sauerkraut. Generally, the pit depth is 1-2m, the length is 3-4m, the width is 1-2m, and the bottom is narrow and the surface is wide. The bottom of the pit is covered with a layer of soft grass and two layers of film. Thick film, new film and full film should be used for agricultural film, but thin film and old film should not be used. After laying the film, sprinkle a layer of salt on the bottom first, and then arrange the vegetables. For the first layer of vegetables, the leaves should be down and the roots should be up to prevent the bottom agricultural film from being broken. From the second floor to the top, the leaves are upward, the roots are downward (Cixi) or horizontally (Huzhou). Pay attention to align the roots and stems of Chinese cabbage, straighten them into bundles, with the roots pressing against the tips and the tips pressing against the roots, which are staggered layer by layer. When pickling, put a layer of vegetables, sprinkle a layer of salt, and step on them layer by layer with your feet. The amount of salt varies according to the curing season, the age and tenderness of pickled cabbage, which is generally 5-7.5kg salt /50kg, and alum 150-200 g /50kg is added as a crisper (alum can make pickled cabbage brittle). The amount of salt for the whole pit should be put twice. For the first time, put 80% into the pit of the total salt. The second time, after 24 hours' observation, when the bottom of the top vegetable is 20cm, you can step on it again to completely immerse the vegetable layer in salt water, then sprinkle the remaining 20% salt as the capping salt and cover it with a sealing film. Press 20㎝ of soil on the sealing film to make it airtight, and add other covers at the same time. After a few days or 2-3 months, the pit top sinks, and then the soil is covered for 20-30cm to ensure that the kimchi is in a strict anaerobic state. The experience of vegetable farmers in Cixi is: "To preserve vegetables well, we must do three things: First, don't steal agricultural film; Second, don't steal salt; Third, do not cut corners. " Third, the urn pickling Jiaxing Qixing Township, Jiashan Yangmiao Township and other places often use this pickling method. 1. Raw material treatment: choose a sunny morning, dry the dew, then harvest, remove the old yellow leaves, cut off the roots, then spread the vegetables in the field with the roots up and the leaves down to dry, and then pickle them in the afternoon; If it rains, let it cool for 24 hours before going to the swimming pool. 2. Feeding the pond and inverting the tank (pond): After the raw materials are processed, they can be fed to the pond. "Pond" refers to a cement pond, which is generally 1- 1.5m deep, 1-2m wide and about 2m long, depending on the scale of vegetable growing in each household. "Going to the pond" means putting cabbage in the pond. At this time, the amount of salt should be calculated according to the weight of cabbage. Generally, 50kg of fresh vegetables should be added with 3-5 kg of salt, that is, the ratio of 6- 10%, depending on the harvest season and the flexibility of vegetables. Sprinkle a layer of salt on a layer of vegetables and put it in the pool. When placing vegetables, the roots and stems of the vegetables should be aligned, straightened into bundles, and the roots should press the tips of the leaves, and the tips should be staggered. After the pool is full, put salt on the top floor and pour the pool the next day. Pour the pool into another empty pool. Pour the pool for 2-3 times and enter the altar after 48 hours. The function of the inverted tank (cylinder) is: (1), which radiates heat. After Chinese cabbage enters the pond, a large amount of heat generated by respiration often leads to the temperature rise of Chinese cabbage, which accelerates the aging of Chinese cabbage, and at the same time leads to the proliferation of microorganisms, which makes Chinese cabbage rot and deteriorate. By reversing the vat, the accumulated heat can be dissipated along with the turning of the vegetable body and the circulation of salt water, so as to prevent the vegetables from spoilage. (2) Promoting the dissolution of salt When pickling Chinese cabbage, the method of one layer of vegetables and one layer of salt is generally adopted, so that the salt can only directly contact the local vegetables, and the dissolution is not fast and uniform enough. Inverting the vat can increase the contact area of salt with the vegetable body and the water oozing from the vegetable body, promote the dissolution of salt, and make the salt absorbed by Chinese cabbage uniform. (3) Eliminating Odor In the early stage of curing, due to the high osmotic pressure generated by high-concentration salt solution, bitter and spicy substances in vegetables also ooze with water, and these odors are emitted through inverted cans (pools). 3. Urn (urn): The urn (urn) is a small ceramic urn (urn) with a depth of 27 ㎝, an upper mouth radius of 10㎝ and a lower mouth radius of 15㎝, which can be used to hold the processed wild vegetables/. "Filling the urn" means removing the marinade from the cabbage in the pond and putting it in the urn. When you put it in, you should compact it layer by layer and add curry powder. Curry powder is a kind of pigment and flavoring agent, which is harmless to human body and can increase the color (yellow) and taste of vegetables. The dosage of each urn (urn) is about 25g. After the vegetables are compacted, the top layer should be sprinkled with sealing salt, covered with sealing film and then plastered with sealing mud. Impurities in sealing mud should be removed and mixed with salt water. After the urn is installed, it should be moved to the porch and stacked upside down, but it can only be placed in four layers at most, and a layer of bran should be placed between the bottom layer and each layer of urn. The pickled cabbage treated in this way can be preserved for 6 months, and if the salt content is increased, it can be preserved for one year. 4. Inverted pickling: Shaoxing, Jinhua and parts of Hangzhou (such as Fuyang) adopt this pickling method. Different from Ningbo, Jiaxing, Huzhou and other places, the varieties planted in these areas are mainly thin-leaved wild vegetables. Their pickling method is: wash the collected wild vegetables, dry them in the air, pile them up for 65,438+0-2 days, and then chop them up (about 65,438+0 cm), or put the whole plant in a container like a footbath with salt and knead them until they are slightly juicy. The amount of salt should not be too much. Zhuji vegetable farmers think that it should not exceed 1.5kg salt /50kg vegetable. Knead it and put it into a pottery jar with a capacity of 100- 150. The method is also to put a layer of vegetables and a layer of salt, step on them step by step and compact them. The marinade should be squeezed out, covered with sealing salt, covered with nylon, and pressed with stones or soil. Usually you can eat it in a week. Due to the lack of salt, it will turn sour after one month, so it should be taken out and dried in time to make moldy vegetables. If it is to be preserved for a long time (for example, one year), take it out and step on it again, remove the marinade, put it in a small jar (altar), exhaust the air in the jar (altar) as much as possible and seal it. Put the urn (altar) upside down indoors. Fuyang people also have the experience of bamboo tube preservation. It is said that pickled sauerkraut in this way is very fragrant and delicious. 5. Other product forms of kimchi processing (1). Kimchi is made of kimchi jars, as shown in the following figure: 1. Raw material treatment: completely remove the withered and yellow leaves and all the inedible parts of the harvested naturally dehydrated pickles, wash them with clear water, drain the water, and then cool them in the sun to make them wilt slightly. 2. preparation of brine: salt is added into clean water, and the ratio of water to salt is 65,438+00: 65,438+0 or 65,438+00: 0.8, and then the salt is heated and boiled to fully dissolve, then filtered and thoroughly cooled. At the same time, prepare ingredients according to different taste requirements. If the ingredients are solid, they can be ground and put in cotton bags for later use; If it is a liquid or water-soluble component, it can be mixed with salt water. Common ingredients can refer to the following formula (content refers to the weight ratio of salt water): white wine 1% cooking wine 2.5% brown sugar 3% dried red pepper 3% tsaoko 0.05% star anise 0. 1% pepper 0.08% dried ginger 0.2% dried tangerine peel, coriander seed and celery. Then put the processed raw materials into the tank, put them into the ingredient bag when they are half full, then fill the vegetables to 80% full, press them with clean bamboo pieces, and then inject salt water to drown the raw materials. Finally, cover the lid, and add a proper amount of water to the water tank outside the lid to seal it. This method is suitable for Shelley with long brewing time. Another brewing method can also be adopted: firstly, the salt water is injected into the tank (about 3/5 of the tank volume), then the raw materials are put into the tank, and then the ingredients are put into half of the batching bag, and then the Shelley raw materials are poured until the liquid level is 3-5cm away from the tank mouth (when the salt water completely submerges the raw materials), then the tank mouth is clamped with clean bamboo pieces, and finally the cover is covered, and water is added to the tank outside the cover to seal it. This method is suitable for Shelley with short storage time. Pay attention to the following points when brewing; (1), the jar water should be kept clean to prevent it from drying up, otherwise the outside air will enter the jar, which will deteriorate the brewed cabbage. (2) When opening the lid, don't drop the clear water in the gutter into the jar, and don't use chopsticks or other utensils stained with grease to take the vegetables, otherwise the grease will float on the liquid surface and breed miscellaneous bacteria. When a white film is found on the vegetables on the inner surface of the jar, it should be taken out, and a little high-concentration liquor should be added to the jar for sterilization, or some garlic slices should be added to the jar. With the change of temperature at that time, it is generally 5-7 days in summer and 7- 15 days in winter. Vegetables soaked in salt water can be used continuously as long as they don't go bad, and the older they get, the more fragrant they are, which can generally be used for 3-4 years. Because the brine soaked in vegetables contains a lot of lactic acid bacteria, it can be reused in a short time. But for the sake of seriousness, the reused salt water should be checked before each use. If it is found to have deteriorated, it should be discarded. If the salinity is not enough, you can add some dissolved salt water. If it is too sour, you can add a proper amount of yellow wine. (2) dried vegetables. Pickling dried vegetables with snow vegetables is also a common pickling method for the masses. Dried mushrooms are widely loved by the masses in Ningbo, Shaoxing and other areas of Zhejiang Province. They can be boiled, soaked, stewed and steamed, especially in cook the meat. Spring vegetables are often used to make moldy dried vegetables. 1, the material should be Shelley with strong tillering, many branches and fresh and tender. 2. Raw material treatment: cut the harvested Chinese cabbage, remove yellow leaves, rotten leaves and rotten vegetables, shake off the soil, spread it on the ground to dry slightly, and then move it into the house to promote yellowing for about 2-3 days. The stacking height should be moderate, generally not more than 2 meters, and the vegetable layer can also be covered with sacks or straw bags. But always pay attention to prevent the food pile from getting hot. If the temperature is high or there is heat in the pile, the pile should be turned over and the height should be reduced or the stacking time should be shortened. 3. Marinate the pickled wild vegetables with yellowing degree of about 60%, cut off the roots of the wild vegetables, wash the soil and impurities with clear water, drain the water, then cut them into 2-3cm lengths, expose them to the sun for half a day, and let them cool thoroughly. Then, it can be pickled. Generally, 4.5-5kg of salt can be added to every 100kg of vegetables, and then mixed evenly and put into a tank or pool. When pickling, it should be stable layer by layer and not loose. Finally, sprinkle a layer of salt on the surface of the dish, cover it with a film, clamp the bamboo pieces, and press them with mud or stones. 4. Dried spring vegetables generally need to be marinated for i5-20 days and winter vegetables for 30-35 days. When the vegetables are golden yellow and the brine turns reddish, you can take them out and dry them in sunny days. Generally, it needs to be aired for 3 days, and it should be turned at least twice a day during the airing period. After it is basically dried, it should be put into a jar or basket for one day and one night to make the vegetables moist evenly inside and outside, and then it can be taken out and dried before storage. The yield of fresh vegetables per 100 kg is 65,438+00% for spring vegetables and 65,438+02% for winter vegetables. (5) Graded packaging: dried dried vegetables are divided into three grades: A, B and C. Grade A: bright color, dry, thin stems and uniform length. Fresh taste, tender meat, moderate salinity, no impurities and no hard stems. Grade B: yellowish in color, dry, uniform in length, fresh in taste, tender in quality, moderate in salinity and free from impurities. Grade C: Huang Liang color, dry, uniform length, average taste, fresh and tender quality and no impurities. After sorting, plastic bags can be used for vacuum packaging, and the capacity of each bag can be determined according to needs. (3) Dump the cabbage, remove all the dead leaves and old leaves, remove all the inedible parts, wash them with clear water, drain the water, and then spread them in the sun to make them slightly shriveled. "Fold yellow" indoors, then cut into small pieces with a length of 1-2cm, add salt and chopped spices according to the weight of the vegetables, and step on them in large tanks, wooden barrels or cement pools in layers. The thickness of each layer of vegetables is about 30cm. Be close to the mouth of the barrel (cylinder, pool) (about 95% of the container). At this time, you can fish out the excess water, take out the twisted and trampled cabbage, put it in the urn, compact it layer by layer with wooden sticks, clamp it with bamboo pieces, wrap it in bamboo shells, tie it tightly with straw ropes, and put the urn on the ground. You can eat it in about a month. If you want to eat or sell vegetables in batches, you can paste the jar mouth with broken straw and mud after taking the vegetables. (4) Hot Dishes This is a unique processing method of snow vegetables in wencheng county, Wenzhou. After harvesting, remove inedible parts such as roots, rotten leaves, yellow leaves, etc., then wash, dry, boil in boiling water for 5- 10 minutes, and turn it up and down to heat it evenly. Take out the cabbage before it remains green and put it in jars and urns in batches. After filling, press hard, pour boiling water into the pot, submerge the vegetable layer, cover with palm leaves, and compact with stones. You can eat it in a few days.