Pickled sauerkraut put high white wine. Pickled sauerkraut add some white wine into it, because the main component of white wine is ethanol, which can promote the pickle in the process of pickling esterification reaction, making the sour taste become heavier, in addition, white wine can also play the role of sterilization and antibacterial, so that can extend the shelf life of white wine.

Pickled sauerkraut temperature at 5 to 15 ℃ is appropriate, you can properly add vitamin C. 1 kg of vegetables to add 400 mg of vitamin C, can greatly reduce the production of nitrite. This can also prevent pickles from mold and white hair. There is a point to be reminded that when pickling, use cool boiled water to dissolve the vitamin C, do not use hot water, so as not to destroy the vitamin C, affecting the effect of pickling.

Extended information:

The little things to pay attention to when making pickles:

1, Vegetables when draining, try to drain until the vegetables do not have multi-co water droplets, otherwise the kimchi is also easy to become sticky.

2, the amount of vegetables should also be adjusted according to the amount of water and the size of the container instantly.

3, the longer you refrigerate the vegetables, the more flavorful they will be.

4, if kept in the refrigerator, the base soup I have saved half a year are not bad, during which time re-vegetables can be added some salt and pickled pepper.

5, eat kimchi, be sure to use clean chopsticks to hold out the amount of their own food, do not use oil or eaten rice chopsticks hold kimchi, in this case, the base soup is easy to spoil.

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