According to the city life website, it is better to choose cans, that is, ceramic containers, rather than aluminum containers, because salt will corrode the containers during the curing process, and few people generally choose them.

How to avoid spoilage of pickled Chinese sauerkraut;

1. There is enough water in the vat to control the fermentation not so fast. If the fermentation is too fast, the temperature in the tank will rise, and the tank is not easily affected by the external temperature. If the temperature of the jar is stable, your food won't go bad.

Fill the jar with water for two days before you buy it. Put a handful of soda ash, be sure to put soda ash, which is sold in the supermarket. Then wash the jar, fill it with tap water, pour a bag of salt, cover it and soak it for a day or two. Soak the vegetable stems in soda ash for 10 minute, and thoroughly clean them to ensure that the pot containing vegetables is free of oil.

3. The pickle water must be boiled and cooled, because the boiled water has killed the bacteria inside, or directly used pure water.

4. Don't remove the pepper stalks, or they will be easily broken when washed with raw water.