Scientific and hygienic way to make sauerkraut. First, you need to select high-quality raw materials. During the processing, every link is very rigorous and careful, and the connections between links must be hygienic and clean. Only in this way can the quality of the sauerkraut produced be guaranteed. Rather than being like the processing workers in the 315 video. The clothes were sloppy, and some people stepped on the pickled vegetables with bare feet and slippers, which looked very unhygienic. During the processing, the workers did not wear masks, gloves, etc. People look disgusting, not to mention the quality of hygiene, they are definitely not clean. Regarding the scientific and hygienic method of making sauerkraut, I have the following opinions. Use high-quality materials and choose the corresponding ingredients. We all know that Chinese cabbage and a large-leaf, broad-stemmed vegetable are the main raw materials for making sauerkraut. The raw materials we choose must be produced with sufficient cycle time and good quality, and we cannot just use those rotten vegetables and bad vegetables to make up for it. Otherwise, the quality and taste of the sauerkraut produced will be affected. Only high-quality raw materials can produce clean and hygienic sauerkraut. The steps of making sauerkraut must be followed step by step, and the staff must wear clean and hygienic tools. Clean tools must be used during each step, and workers must wear masks, gloves and other hygienic tools for operation. Make sure the sauerkraut is good and don't cause any problems during the fermentation step to cause interference from other bacteria. There are some miscellaneous bacteria that can cause a large increase in the nitrite content in sauerkraut, which can cause poisoning in humans. The production cycle is almost the same, so be sure to ask an experienced craftsman for advice. The cycle of making sauerkraut must be controlled well, not too early or too late. If it is cooked too early, the flavor may not be enough, and if it is cooked too late, other substances harmful to the human body may be produced. Be sure to consult an experienced chef to produce more hygienic and delicious sauerkraut.
How to produce sauerkraut that requires scientific cleanliness and hygiene? If you have any better opinions, please leave them in the comment area.