2. Put them neatly in the vat layer by layer. After pressing a big stone on the vegetables, add raw water or cold boiled water (preferably cold boiled water) for pickling, seal and store, and let the vegetables slowly shrink and ferment in a cold environment. After 30 days, they will be finished.
3, catch up with the cooling, be sure to take the sauerkraut out of the tank through ice. This method is called raw pickling, and there is also a cooked pickling, which takes less time. Boil a pot of boiling water first, scald the washed cabbage in the pot, cool it and press it into the jar, so that it can be stewed and cooked after 30 days of pickling.
4. Pickled sauerkraut must be pickled for more than one month before it can be eaten, otherwise the harmful substances produced in the pickling process will affect your health. Although fermented sauerkraut is safe to eat; )。
5. Pay attention to sealing and minimize contact with air, which is beneficial to fermentation.
Extended data:
working methods
1. Prepare containers, plastic buckets, jars and jars. 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 cold water, with a little salt, or without it. Hold it down with stones to prevent the cabbage from floating. Don't let the cabbage come out of the water (it is easy to rot when exposed to the air during pickling). 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.
4. It is necessary to confirm the maintenance time according to the region and environment to ensure that the maintenance time is sufficient. A large amount of nitrite will be produced in the pickling process of northeast sauerkraut. It will become nitrate after curing. Nitrate is a substance that the human body cannot absorb but can excrete. Therefore, when pickling sauerkraut, you must marinate it for enough time before eating. Never eat northeast pickled cabbage with insufficient pickling time in advance because of gluttony or other reasons.
Baidu encyclopedia-northeast Chinese sauerkraut