Chinese sauerkraut is preserved in an jar, and it can be stored for one year by changing water every two days; Do not eat sauerkraut that has not been pickled for one month, and other pickled foods; Pickled pickled cabbage products have not been eaten up at room temperature until spring.

Extended information

Pickling method

At the end of autumn every year, the vat is cleaned out. Remove the leaves from the outside of the Chinese cabbage, put them aside, and let the Chinese cabbage emit some water. Then put the packed Chinese cabbage tightly in the jar. Put salt while placing cabbage, finally pour water, and then press a big green stone;

after more than twenty days, the stone was uncovered. Selectively take out a pickled cabbage from the inside, tear off the leaves from the outside to the inside, leaving the "cabbage heart" inside, and taste it sour. This shows that Chinese cabbage has been thoroughly sour and completely turned into sauerkraut. ?

Traditionally, Chinese sauerkraut is pickled in an outdoor room with a big jar, and when it is cold, there is ice on the sauerkraut jar. Later, I asked my experienced mother why she didn't put the sauerkraut jar in a room with high temperature, so that she wouldn't freeze her hands when taking sauerkraut. She said that the sauerkraut jar smells too strong in the house, and the sauerkraut will rot and stink at high temperature.

Taboos for eating

Note

(The leftover finished sauerkraut can be bagged and stored in the refrigerator, which can prolong its shelf life by about one month). Avoid cooking fume, flour and bacteria during the pickling process; Avoid uncooked sauerkraut dishes; When avoiding laying layers, the edible salt noodles on each layer are sprinkled unevenly, which affects the taste of the cured products.

any live acid bacteria will deteriorate and reproduce before being cooked by heating, and in the process of taking out pickled cabbage for many times, it will also bring mixed bacteria into the pickled cabbage tank, which will lead to a large number of mixed bacteria, so pickled cabbage should be cooked and eaten, which is beneficial to health.

A few days ago, the health department reminded the public to reduce the nitrite content in pickled cabbage. First, when pickling pickled cabbage, put 4 capsules of vitamin C per kilogram to block the generation of nitrite, and add C4 mg of vitamin C or 5 mg of preservative benzoic acid, which can block the generation of nitrite by 75% and 98% respectively, and also prevent the pickled cabbage from becoming moldy.

Second, enough salt should be put, otherwise bacteria can not be completely inhibited, and nitrate will be reduced to harmful nitrite; The third is to ensure the curing time. Under normal circumstances, the content of nitrite in pickled products is the highest within 4 ~ 8 days, and it begins to decline after 9 days, and then disappears after 2 days, so it can be eaten at this time.

In addition, experts remind the general public that it is best to eat fresh vegetables and fruits, such as pepper, cauliflower, coriander, fresh orange and grapefruit, when eating pickled vegetables. This is because vitamin C in these fruits and vegetables can react with nitrite to prevent carcinogens from forming.

Reference: sauerkraut. Baidu Encyclopedia.