Materials

Cabbage

Practice

Pickle pickle, first you have to buy a kimchi altar (this altar is more special, altar mouth around the concave circle of the tray, you can hold water, the altar mouth with a mantle-shaped cover, the tray puts the water cover cover can be sealed.

1, put the picked cabbage outside to dry for two or three days to evaporate some water.

2, hands and knives are washed and completely free of oil. Cut off the old gangs and bad leaves of the dried cabbage and cut it in half down the center.

3, the pickling container brushed clean and dried, again without a trace of oil.

4, cut the cabbage with boiling water, hot, hot time is not long, first hot root and then hot leaves, the color of the vegetable slightly green on it.

5, the cabbage should be cooled first, and then cut the mouth face down and press into the container, as tight as possible.

6, after the arrangement, the top of the pressure on a stone, with plastic wrap to seal the mouth of the container.

7, the next day, fill with water, so that the water does not exceed the cabbage, and then seal the plastic wrap, to reduce contact with the air, can be better fermentation.

8, at a temperature of 5-10 degrees Celsius in the environment of pickling 30 days after you can eat.

9, during the period to pay attention to observe the level of water in the container, if the water analyzed out too much to scoop out some in time to prevent overflow.

10, before consuming sauerkraut should be cleaned or soaked, squeeze out the water before cooking.

Tips

First: use a water tank, enameled pots or plastic buckets for the containers, and not any metal containers.

Secondly, there should not be any oil in the containers, tools, or even on your hands during the whole process, as the oil will cause the sauerkraut to rot. Rotting sauerkraut is not edible.

Third: the pickling temperature should be low, so as to ensure that the sauerkraut to slow speed fermentation, the lower the temperature, the slower the fermentation speed. If the temperature is too high, the acidic flavor is released too quickly, the sauerkraut can quickly become sour to eat, but the harmful substances will be very much. The appropriate fermentation temperature is 5-10 degrees.

Fourth: The fermentation process should be sealed as much as possible.

Fifth: sauerkraut fermentation at low temperature for a long time, at least more than a month time before consumption.