Pickling method of northeast pickled cabbage (also called pickled cabbage) (raw pickling and cooked pickling are for reference only)
Raw materials (take mine as an example): 25 Chinese cabbages (each weighing about 2,500g, Gao Bang Xinda Cabbage should be selected) powder and 250g salt? A bag of rice vinegar (250 ml)
Tools: a medium-sized water tank (plastic bucket or storage box is also acceptable)? A flat stone (you can also use an empty salad oil bucket to clean it, and use water instead of the stone, but pay attention to cleaning the oil)
Exercise:
1. After buying Chinese cabbage, put it in a ventilated place to dry for two or three days, let the water evaporate a little, and the sausage outside will be soft.
2. To remove the old bangzi and vegetable roots from the dried Chinese cabbage, you should generally remove the 1-2 layer and cut off some leaves.
3. Brush the water tank clean, put the cabbage in tightly and sprinkle some salt on each layer. Finally, cover the cabbage with some old bangzi, press the stone, seal the jar with plastic wrap and leave it for a day.
4. The next day, open the jar mouth and fill it with clear water, pour in rice vinegar, and then seal the jar mouth. Natural fermentation can be done for a month.
(2)
The steps before and after the other method are basically the same as those of raw pickling. The difference is that the patched cabbage should be scalded with boiling water before being put into the jar, and then put into the jar after being cooled. You can do without salt or vinegar. This is the traditional practice. It should be noted that it is unnecessary to blanch cabbage for a long time. Burn the roots first and then the leaves. It is enough to see the color of the dish turn green slightly, and it should be cooled before putting it in the jar.
Tip:
1. Do not get oil in the pickling process to prevent cabbage from rotting. There are some fresh pickles (preservatives) now, but the vegetables are easy to harden, so it is better not to add preservatives after all. The newspaper also said that vitamin C was added, and 1 kg of Chinese cabbage was added with 4 capsules to prevent rot. I will try it this year, and the effect has yet to be verified.
2. Marinate after cooling, which is convenient for storage. According to the pickling experience of northeast Chinese sauerkraut from mid-June to 10 every year, the temperature is basically around 5- 15 degrees Celsius. If the temperature is too high, vegetables will rot easily, and if the temperature is too low, it is not conducive to fermentation.
3. Pickled sauerkraut must be preserved for more than one month before it can be eaten, otherwise the harmful substances produced in the pickling process will affect your health. Although fermented sauerkraut is safe to eat; )
4. Pay attention to sealing and minimize contact with air, which is beneficial to fermentation.
Key points: 1. Does water have to pass food? 2. The mouth of the container should be sealed. 3. Don't stick oil (to prevent rot). You can eat about 4 without salt. 30 days (salt can enlarge granular salt (powder washing salt)).
(3)
Raw materials: cabbage salt (the ratio of salt to cabbage is about 1: 100) and vitamin C (400 mg VC is added to each kilogram of cabbage).
Material preparation: plastic bucket (or cylinder) with plastic cloth (depending on the height of the container, generally three times the height of the container. My bucket is 60 cm high and 2M long. You need a double-layer one, one end of which can be tied with a rope to form a bag. ) 2 pieces of string (40 cm each) and 2 5l empty oil drums (or 1 big stone).
Method:
1, the cabbage is dried on the balcony for 2 days, then the old cabbage is removed, and then the surface is directly washed with clean water; In addition, cut off some leaves of the old gang and rinse them for later use;
2. Brush the plastic bucket and put it in the shade of the balcony, and rinse the plastic cloth with clear water; Clean 2 empty oil drums, fill them with water, and then tighten the cover for later use;
3. Tie one end of the plastic cloth in a bag with a rope and put it in a clean container;
4. Stack the washed cabbages in plastic bags layer by layer. If the cabbage is too big to fit, you can cut a small piece of cabbage from the middle and pile it in the gap. Try to fill all the space and sprinkle some salt on each layer when stacking.
5. Cabbage is packed in a container, and the washed old gang is placed on the cabbage to cover the cabbage. At this time, you can inject cold water, the water should overflow the cabbage, and then add the right amount of vitamin C;
6. After filling with water, tie the top of the plastic sheet with another rope, and press it with two oil drums (or big stones) filled with water to prevent the cabbage from floating up, and try not to let the cabbage out of the water and isolate the air. Cover the bucket and cover it with a layer of newspaper to avoid falling ash. Just put it at 10-20 degrees for about 30 days. The higher the temperature, the shorter the fermentation time.
Precautions:
1. When cleaning containers and plastic sheets, never get oily when washing cabbage;
2. Be sure to clean the oil in the two oil drums and brush the outside of the oil drums (if there are big stones, it is best to clean them up);
3. Be sure to tie the plastic bag tightly to prevent the air from dissolving into the water again and prevent the sauerkraut from rotting.
4. Be sure to marinate for about 30 days before eating. Experts pointed out that the content of nitrite has an obvious growth peak in the curing process, which is called nitrite peak. In general, the content of nitrite in pickled products is the highest in 4 ~ 8 days, and it begins to decrease after 9 days, and then disappears after 20 days. At this time, you can safely eat. ?
5. Adding VC, according to the research and experiments of relevant departments, it is found that adding VC400 mg VC per kilogram of pickled cabbage (which can block 75% of nitrite production) can also prevent pickled cabbage from rotting. In order to prevent vitamin C from being destroyed, it is forbidden to dissolve it in cold water with hot water and put it in a jar.
Nutritional value of sauerkraut;
Sauerkraut is a specialty of Northeast China. Almost all the nutrients such as protein, sugar and inorganic salts are retained. Originally, the vitamins contained in Chinese cabbage, especially in Chinese cabbage, have been preserved for more than 90%.
Lactic acid contained in sauerkraut is an organic acid, which can be directly absorbed by human body. When human muscles are in a relaxed state and oxygen demand is reduced, a part of the absorbed lactic acid can be converted into cupric acid, which is oxidized into carbon dioxide and water through tricarboxylic acid cycle, resulting in a large amount of adenosine triphosphate. Adenosine triphosphate (ATP) is a substance needed by human cell metabolism, which can treat chronic hepatitis, chronic cardiomyopathy, polyneuritis, sequelae of cerebrovascular accident, etc. Lactic acid can also stimulate the secretion of gastric juice and help digestion. At the same time, lactic acid can kill many kinds of bacteria and inhibit the reproduction of spoilage bacteria in large intestine.
Therefore, the nutritional value of sauerkraut is very high.