Pickled sauerkraut generally uses 2-3% salt, which can inhibit the growth of harmful microorganisms but not lactic acid bacteria; Saline helps to form an anaerobic environment and is conducive to the growth of lactic acid bacteria.

Taking sauerkraut as an example, the practice is as follows:

material

Ingredients: Chinese cabbage, salt, container.

working methods

1. Prepare containers: plastic bucket, jar, jar and urn. Iron and aluminum containers cannot be used because lactic acid will corrode the containers during fermentation.

2, put the cabbage in the container, try to fill all the space, if not good, you can cut some cabbage.

3. Fill it with boiling water, add a little salt or not. Hold it down with stones to prevent the cabbage from floating. Don't let the cabbage come out of the water. The barrel mouth is sealed with plastic film and isolated from the air. If stored at 10~20℃ for more than 20 days, the higher the temperature, the shorter the fermentation time.