Pickling method of sauerkraut

summary

Sauerkraut is a well-known dish in Northeast China. Learning how to make it will bring a lot of convenience. Here's the unique way of sauerkraut. It is characterized by the use of yogurt to accelerate the curing process.

Pickling method of sauerkraut

First: choose the dishes, choose the eight or nine cooked cabbage is appropriate, the appearance of sun dried cabbage is not crisp, start to play wilt.

Second: pickle tank and pressure tank stone cleaning and disinfection, pickle must not use plastic containers, the best is porcelain tank, pressure tank stone is best granite or bluestone. First of all, the jars and pressure stones used for pickling pickles should be thoroughly cleaned. If the jars and pressure stones used for pickling pickles in the previous year need to be carefully cleaned and disinfected, especially the edge gap cleaning and disinfection. Families can use 75% alcohol or 65 degrees Baijiu to disinfect sour vegetables and pressure cylinders. After Baijiu pickles and cylinder stones are thoroughly cleaned and dried, use new towels to dip alcohol or liquor into the inner side, cylinder edge and cylinder of the pickled vegetables repeatedly. Do not use the used rag, because there are various bacteria on the rag, and wipe the pickled vegetables with the germs of the rag.

Third: put the cabbage into the VAT one by one in a circle. There is no gap between the vegetables (the vegetables can be cut in half). Sprinkle the salt evenly on one layer of vegetables. The amount of salt is 2% of the weight of the cabbage. After placing, press the pressure jar stone weighing about 40-50 Jin on the top layer of the cabbage.

matters needing attention

Pickle as many cabbages as you need. It's better to fill up the cabbages 3-5cm above the edge of the jar. According to the temperature, add water when the cabbages are lower than the edge of the jar on the second or third day, and the water must not exceed the cabbages (you can add vitamin C about two thousandths of the weight of the cabbages with the water). Many people's Pickled sauerkraut rot, one of the important reasons lies in the sealing jar. After adding water, a very thin plastic film should be used to seal the cylinder mouth, and the film should be flat close to the water surface. Many people's sauerkraut tanks are put in the kitchen. If they accidentally drop a few drops of oil, the whole tank of sauerkraut will collapse.