Sauerkraut is a representative food that embodies the cultural characteristics of Northeast China. If time to go back can last for 20 years, the northern city of "storing autumn vegetables and pickled sauerkraut" in late autumn and early winter was once the mobilization of the whole people, the most lively scene in a year, and also a unique scenery in the northern city for many years. Pickled sauerkraut is rare in today's cities. This national "movement" more than ten years ago is facing a bleak situation of being annihilated. Many people say that "my family is pickled year after year, rotten year after year, rotten year after year, pickled year after year". Yuyuan sauerkraut teaches you how to scientifically pickle sauerkraut at home;
Step 1: Choose vegetables.
It is appropriate to choose Chinese cabbage with 89% maturity.
Step 2: Dried vegetables.
The appearance of cabbage is not crisp, so it begins to wither.
Step 3: Clean and disinfect the pickle jar and pressure jar stone.
Never use plastic containers for pickling sauerkraut, preferably porcelain jars, and granite or bluestone is the best ballast stone. The jars and stones used for pickling sauerkraut should be thoroughly cleaned first. If the jars and stones pickled with sauerkraut in the previous year need to be carefully cleaned and disinfected, special attention should be paid to the cleaning and disinfection of edge cracks. Families can disinfect sauerkraut tanks and ballast stones with 75% alcohol or more than 65% liquor. Thoroughly clean kimchi jars and ballast stones and dry them. Wipe the inside, edge and ballast stone of the pickle jar repeatedly with a new towel dipped in alcohol or white wine. Never use a used rag, because there are still all kinds of bacteria on the rag. It is wasteful to wipe the pickle jar with a rag with bacteria.
Step 4: Enter the cylinder.
Place the cabbage in a circle layer by layer, leaving no gap between the vegetables (the vegetables can be cut in half), and evenly sprinkle salt on each layer of vegetables, with the amount of salt accounting for 2% of the weight of the cabbage. After placing, press a stone weighing about 40-50 kg on the top cabbage.
Step 5: Seal the cylinder.
Marinate the cabbage as much as possible, and it is best to fill the cabbage with 3-5cm more than the edge of the jar. According to the temperature, add water when the cabbage is lower than the altar edge on the second and third days, and the amount of water shall not exceed that of the cabbage (vitamin C can be added with the water).
One of the most important reasons for the decay of pickled cabbage preserved by many people is that the cylinder is sealed. After adding water, seal the cylinder mouth with a thin plastic film, which should be smooth and close to the water surface. Many people put their sauerkraut tanks in the kitchen, and accidentally fell into a few drops of oil, and the whole tank of sauerkraut was destroyed.
Step 6: Fermentation.
During the fermentation process, bubbles will be generated in the tank, so the plastic film sealing the tank mouth will stick to the water surface at any time. The suitable fermentation temperature is 8-65438 0 5℃; Not less than 5℃, the temperature is too low, which is not conducive to sauerkraut. If it is too high, sauerkraut will rot easily.
Pickled sauerkraut at home is best pickled for more than one and a half months before eating. Pickled sauerkraut is best eaten within one and a half months. If you want to continue eating, you can take it out, cut it and freeze it in the refrigerator. When you want to eat, you don't need to clean it. It tastes better to eat directly in the pot.