Sauerkraut does not suck operation method is as follows:

One, prepare chili peppers, peppercorns, garlic, ginger, wash and dry the water spare.

Second, put the green vegetables into the kimchi altar, make a strong pressure on the green vegetables, so that the kimchi altar water can be submerged in the green vegetables.

Third, sprinkle the appropriate amount of salt, put in a few large clean pebbles, so that the bok choy does not float out of the water.

North sauerkraut practice :

1, prepare containers, plastic buckets, altars, tanks, urns can be used, can not use iron aluminum containers, because in the fermentation process will produce lactic acid will be corroded containers.

2, the cabbage to the old gang yard in the container, try to squeeze all the space full, if not good to put can be part of the cabbage cut.

3, filled with boiling water, add a little salt, do not add is fine, with a stone on the pressure to prevent the cabbage floating up, do not let the cabbage exposed to the water surface, the mouth of the barrel sealed with plastic film, isolated from the air. Placed at 10-20 degrees for 20 days or more, the higher the temperature the shorter the fermentation time.

This step is the key to good sauerkraut, can't get it right will rot, sauerkraut fermentation is the process of lactobacillus reproduction, lactobacillus is anaerobic bacteria, mold fungi is aerobic bacteria, add boiling water is to remove the oxygen from the water, so that the other bacteria can't reproduce to lactobacillus to create the conditions for survival, sealed with plastic film to prevent the air from re-dissolving into the water, the past is the top of the tank with the yellow mud sealed. The past practice was to seal the top of the tank with yellow mud, for the same purpose.