1. Tank (pool) salting: This salting method is relatively simple and is a traditional salting method in Yinzhou District, Ningbo. The containers used for curing are mainly cement tanks and pottery tanks. Pickled cabbage should be harvested in sunny days. In case of rainy season, it should be harvested and pickled 2-3 days after the weather turns fine, otherwise the pickled finished product is easy to go moldy and deteriorate and cannot be eaten. (1) Treatment of raw materials before pickling: the pickled cabbage should be large and have more stalks, and the bolting of spring vegetables should not exceed 10 cm. The cut cabbage should be spread flat. First shake off the soil on the vegetables (without washing), remove the yellow leaves, and then dry it in the vegetable stall with the roots up and the stems and leaves down for 5-6 hours to 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 the pickled cabbage in the jar on the same day. If it can't be done in one way, it should be spread out on the ground and not piled up 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 experiments, in sunny days, cooling for 5-6 hours is better than diffusing for 3-4 hours. After drying in the sun for 5-6 hours, about one-fifth of the water will be lost. 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 pickles. The jar had better be half underground, half on the ground and a shed. Pickled vegetables are yellow and bright, with rich fragrance. The pickling tank should be cleaned and dried with clean 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; The roots are slightly inward downward; According to the size of the dishes; Stacking thickness should be uniform and compact. After folding a layer of vegetables, sprinkle a layer of salt evenly. The amount of salt is determined according to the harvest season of pickled vegetables, the tenderness of vegetables in the pickling process and the storage time. Generally, 50 kilograms of winter vegetables are added with 2.5-3 kilograms of salt, and 50 kilograms of spring vegetables are added with 4-6 kilograms of salt. In view of the different "yellowing" rules between winter and Chun Xue cuisine, winter cuisine turns yellow from bottom to top, and spring cuisine turns yellow from top to bottom. Therefore, the amount of salt in winter cooking should be "less on the top and more on the bottom", and the amount of salt in spring cooking should be "more on the top and less on the bottom". A seven-stone pot (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, it can be calculated accordingly. When sprinkling salt, the salt consumption of each layer is divided into two times. After sprinkling water for the first time 1 time, stir the vegetables by hand to make the salt on the leaves fall into the roots. After each step, sprinkle salt on the leaves for the second time. After the salt is sprinkled, step on it When pedaling, the saltshaker should do "circular motion" in the tank, and the pedaling sequence should be from four weeks to the center. The pedaling should be light and powerful, and the degree of salt water 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 stamped on the feet 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 for the juice to overflow. If the juice does not reach the top, it is necessary to pressurize or add a small amount of cooled salt water. In addition to curing in tanks, curing Chinese cabbage in cement ponds has also been popularized in various places. The biggest advantage of pickling sauerkraut in cement pool is to save labor and cost. Second, this method is often used in pit storage in Cixi, Yuyao, Ningbo and Dingjiagang, Nanxun, Huzhou. After picking cabbage, first remove the yellow leaves and rotten leaves, shake off the soil, cut off the roots, and then put it on the ground, with the leaves facing down and the roots facing up to dry. Vegetables can be pickled when they are slightly shriveled. The address of digging a hole should be chosen in front of or behind the house or near the vegetable growing ground, 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 paved with a layer of soft grass and two layers of film. Agricultural film should use thick film, new film and full film, but not thin film and old film. After the film is laid, sprinkle a layer of salt on the bottom layer first, and then arrange the vegetables. For the first layer of vegetables, the leaves should be downward and the roots should be upward to prevent the bottom agricultural film from breaking. From the second floor to the top, the leaves are upward, the roots are downward (Cixi) or discharged in a flat way (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 it layer by layer with your feet. The amount of salt varies according to the pickling season and the age and tenderness of pickles, and it is generally 5-7.5 kg of salt /50 kg, and alum 150-200 g /50 kg is added as crispness (alum can make pickled vegetables brittle). The amount of salt used in the whole pit should be put in twice. For the first time, 80% of the total salt should be put in into the pit. For the second time, after 24 hours of observation, when the bottom of the top-level dish is 20 cm, you can trample it with your feet again to make the vegetable layer completely immersed in salt water, then sprinkle the remaining 20% salt as sealing 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 top of the pit sinks, and then it is covered with soil for 20-30 cm 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 well: 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 dew, then harvest it, remove the old yellow leaves and cut off the roots, then spread the vegetables in the field with the roots facing up and the leaves facing 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 dumping the vat (pond): After the raw materials are treated, they can be fed to the pond. "Pond" refers to a cement pond, which is generally 1- 1.5 meters deep, 1-2 meters wide and about 2 meters long, depending on the scale of vegetable growing in each household. "Go 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 speaking, 3-5 kilograms of salt should be added to every 50 kilograms of fresh vegetables, that is, the ratio of 6- 10% depends on the harvest season and the elasticity of vegetables. Sprinkle a layer of salt on a layer of vegetables and put it in the pool. When arranging vegetables, the roots and stems of vegetables should be aligned and straightened into bundles, and the roots should press the tips of the leaves, and the tips should be staggered. After the pool was filled, the top floor was covered with sealing salt, and the next day, the pool fell down. The pool was dumped into another empty pool. After pouring the tank for 2-3 times, it can be put into the tank 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 an increase in the temperature of Chinese cabbage, which accelerates the aging of Chinese cabbage, and at the same time leads to a large number of microorganisms, which leads to the decay and deterioration of Chinese cabbage. By reversing the vat, the accumulated heat can be dissipated with the rotation of the vegetable body and the circulation of salt water, thus preventing the vegetables from deteriorating. (2) When promoting salt dissolution of pickled 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 pot 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 At the initial 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 (jar): The urn (jar) is a small ceramic urn (jar) with a depth of 27 ㎝, an upper opening radius of 10㎝ and a bottom radius of 15㎝, which can be used to hold wild vegetables in a pond. "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 flavor 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 and covered with sealing film, and then the sealing mud should be pasted. Impurities in sealing mud should be removed and mixed with salt water. After the urn is installed, it should be moved to the porch room, put on the ground and stacked together, but it can only be placed in four layers at most, and a layer of chaff 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 curing: Shaoxing, Jinhua and parts of Hangzhou (such as Fuyang) adopt this curing method. Different from Ningbo, Jiaxing and Huzhou, the varieties planted in these areas are mainly thin-leaved wild vegetables. Their pickling method is: wash the collected wild vegetables, cool and dry them, 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 similar to a footbath and knead them with salt 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 it step by step and compact it to squeeze out the marinade, add sealing salt to the top, cover it with nylon, and press it with stones or soil. Generally, it can be eaten after one week. Due to the lack of salt, it will turn sour after one month, so it will be taken out in time and dried into moldy vegetables. If you want to keep it for a long time (for example, one year), you should take it out and step on it again, remove the marinade, put it in a small jar (altar), and try to exhaust the air from the jar (altar) and seal it. Put the urn (altar) upside down indoors. Fuyang people also use bamboo tubes to preserve their experience. It is said that the pickled cabbage pickled 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 yellow leaves and all 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 salt water: add salt into clean water, the ratio of water to salt is 65,438+00: 65,438+0 or 65,438+00: 0.8, then heat and boil to make the salt fully dissolved, then filter and cool thoroughly. At the same time, ingredients should be prepared 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 with 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, rapeseed and celery. Then put the processed raw materials into the jar, and when it is half full, put it into the ingredient bag, 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 clean 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, salt water is injected into the cylinder (about 3/5 of the volume of the cylinder), then the raw materials are put into the cylinder, and the ingredients are put into half of the ingredient bag, and then the Shelley raw materials are filled until the liquid level is 3-5cm away from the cylinder mouth (when the salt water completely submerges the raw materials), then the cylinder mouth is clamped with clean bamboo pieces, and finally the lid is covered, and water is added to the cylinder outside the lid to seal it. This method is suitable for Shelley with short storage time.