Sauerkraut can be roughly divided into two kinds, one is pickled directly after cold water, and the other is pickled directly with cold water. Therefore, different pickled vegetables have different pickling methods. No matter how pickled sauerkraut is in rural or urban areas, it should be pickled for about 30 days with or without salt, not absolutely 30 days. If the environmental temperature of pickled sauerkraut is high, it will be pickled in more than 20 days and can be eaten.
Now analyze three pickling methods of kimchi.
The first method is directly pickling with cold water, which is a method of pickling sauerkraut in some areas of Northeast China and Henan Province. This method is relatively simple. That is, the Chinese cabbage after late autumn is aired for a few days, about 60%, and then the old cabbage is fished out, washed and drained, put into a vat, salted for 2-3 days, and then added with cold water. The water should submerge the cabbage and hold it down with a big stone, so as to ensure that the stone will not be too big after adding water. It must be covered. After 30 days, it will have a strong sour taste and can be eaten. This method was usually used in the past, but now many people don't pickle it. Because you can't finish it every time you marinate too much.
The second method is pickling with cold boiled water, which is the most commonly used method at present. That is, wash and drain Chinese cabbage, boil boiling water, thoroughly cool it, disinfect and drain the water in the jar with boiling water, add Chinese cabbage, add salt, add cold boiled water, and add a little white wine. When the water level rises, the water in the water tank will cover all the Chinese cabbage. At this time, the whole water tank will be covered with cabbage leaves, and if there are stones, it will be closed. It is recommended to eat it after one month, which tastes better, so that nitrite harmful to the body can be discharged.
The third type: direct pickling, without adding any water, directly pickling with natural water of cabbage, which is environmentally friendly and hygienic and especially delicious. In this way, you can use a small jar or a glass bottle. Be sure to disinfect the jars and bottles in advance and wash and drain the cabbage, so that it will not rot and taste good.