1. Prepare containers, plastic buckets, jars, jars and urns. Iron and aluminum containers cannot be used, because lactic acid will be produced during fermentation to corrode the containers.
2. put the Chinese cabbage in a container, and try to fill all the space. if it is not easy to put, you can cut some Chinese cabbage.
3. Fill it with boiling water, add a little salt, or don't add it. Press it with a stone to prevent the cabbage from floating. Don't let the cabbage come out of the water. The barrel mouth is sealed with plastic film and isolated from the air. When stored at 1-2 degrees for more than 2 days, the higher the temperature, the shorter the fermentation time.
This step is the key to make sauerkraut, which may rot. The fermentation of sauerkraut is a process of lactobacillus reproduction. Lactobacillus is anaerobic, and mold miscellaneous bacteria are aerobic. Adding boiling water is to remove oxygen from water, so that other bacteria can't reproduce, creating living conditions for lactobacillus. Sealing with plastic film is to prevent air from dissolving into water again. In the past, the top of the tank was sealed with yellow mud for the same purpose. I don't need it now. The cover with the lid is tight, and the one without the lid is sealed with plastic film. In short, oxygen should not enter. In order to consume oxygen in the water, fresh sauerkraut is also used-an additive for making sauerkraut, which is also aimed at removing oxygen in the water, but I don't like to use additives.
sauerkraut is fermented by lactobacillus (lactic acid bacteria are beneficial to people), which produces a lot of lactic acid, which is not good in taste and beneficial to human body.