So is the nitrite content in pickled vegetables always the same? Actually, it's not. The nitrite content in pickled cabbage gradually increased when it was just pickled, and then gradually decreased with the extension of pickling time, and finally fell to an edible safe range. Under normal circumstances, pickled cabbage in Northeast China can only be eaten after pickling for one month. At this time, the nitrite content in pickled cabbage has gradually decreased to a safe level, which is safe for human body after eating, so don't eat it in a hurry after pickling.
Pickled sauerkraut is a necessary skill for housewives in Northeast China. Moreover, the method of pickling sauerkraut varies from family to family. There are also differences in each region. Every family has its own skills accumulated over the years. But as long as the method is proper, beautiful and good sauerkraut can be pickled.
I remember that my mother would pickle sauerkraut in late autumn every year, and she had been exposed to it for so many years. I also learned many tricks from my mother. Share it with you.
The weather should not be too hot when pickling sauerkraut, usually around mid-October. In too hot weather, sauerkraut is easy to burn and rot. The optimum temperature is 2-8℃. At this temperature, the food is not easy to rot and crisp.
Do the preparatory work well in the early stage. Peel off the rotten leaves of Chinese cabbage and lick them in the open sun for three or four days to remove water. Then prepare a ballast stone. Brush the stones clean before use. Blanch it with boiling water. Dry for later use.
When everything is ready, start making sauerkraut. Sprinkle a layer of salt on the bottom of the jar. Then spread a circle of vegetables neatly. Then sprinkle a layer of salt and spread a layer of cabbage. And so on. Just sprinkle a layer of salt on the top after all the cabbages are put away. Pay special attention to the amount of salt when pickling sauerkraut, it will be bitter to put too much food. Finally, press the prepared ballast stone.
Let the sauerkraut naturally drown for about eight hours. Then fill it with clean water. Until there is no cabbage. Then cover the cylinder head. But the lid should not be covered too tightly, which is easy to cover the vegetables. Just move the vegetable vat to a cool and ventilated place. During the period, I often observe the state of sauerkraut. When there is a white film on the water, it floats out in time. Keep the water in the sink clean. Live like this for about a month. You can eat beautiful and authentic northeast sauerkraut.