Raw materials (take my family as an example): 25 Chinese cabbages (each weighing about 2,500g, selected from Gao Bang Xinda Cabbage) and 250g (250ml) of rice vinegar powder.
Tools: A medium-sized water tank (also made of plastic bucket or storage box) and a flat stone (also made of empty salad oil bucket) are used to clean water instead of stone, but pay attention.
Brush the oil clean)
Practice: 1. After buying Chinese cabbage, put it in a ventilated place to dry for two or three days, so that the water can evaporate a little, and you can see that the bangzi outside is soft.
2. To remove the old bangzi and vegetable roots from the dried Chinese cabbage, you should generally remove the 1-2 layer and cut off some leaves.
3. Brush the water tank clean, put the cabbage in tightly and sprinkle some salt on each layer. Finally, cover the cabbage with some old bangzi and press the stone.
Seal the cylinder mouth with plastic wrap for one day.
4. The next day, open the jar mouth and fill it with clear water, pour in rice vinegar, and then seal the jar mouth. Natural fermentation can be done for a month.
(2) The steps before and after other methods are basically the same as those before eating and pickling. The difference is that the patched cabbage should be scalded with boiling water first, then put into the jar and then cooled.
Refill the cylinder. You can do without salt or vinegar. This is the traditional practice. It should be noted that the time for scalding cabbage should not be long, and the roots should be scalded first and then the leaves should be scalded, depending on the surface of the dish.
Just turn green a little, and can it when it's cool.
Tip: 1. You shouldn't use oil to prevent cabbage from rotting during pickling. There are fresh pickles (preservatives) now, but vegetables are easy to harden, and after all,
It is best not to add preservatives. The newspaper also said that vitamin C was added, and 1 kg of Chinese cabbage was added with 4 capsules to prevent rot. I tried it this year and the results are as follows.
What else remains to be verified.
2. Marinate after cooling, which is convenient for storage. According to the pickling experience of northeast Chinese sauerkraut from mid-June to 10 every year, the temperature is basically around 5- 15 degrees Celsius.
If the temperature is too high, vegetables will rot easily, and if the temperature is too low, it is not conducive to fermentation.
3. Pickled sauerkraut must be preserved for more than one month before it can be eaten, otherwise the harmful substances produced in the pickling process will affect your health. Although it is fermented kimchi.
Rest assured that it is delicious; )
4. Pay attention to sealing and minimize contact with air, which is beneficial to fermentation.
Key points: 1. Food should not pass through water. 2. The mouth of the container should be sealed. 3. Don't stick oil (to prevent rot). About 4 yuan to eat. 30 days
You can do without salt (salt can enlarge granular salt (washing powder salt))
(3) Raw materials: cabbage salt (the ratio of salt to cabbage is about 1: 100) and vitamin C (400 mg of VC is added to each kilogram of cabbage).
Material preparation: plastic bucket (or cylinder) plastic cloth (depending on the height of the container, generally three times the height of the container. My bucket is 60CM high, so I need to buy a 2M dragon, so I need to use a double layer.
One end of the rope can be tied into a bag. ) 2 pieces of string (40 cm each) and 2 5l empty oil drums (or 1 big stone).
Method:
1, the cabbage is dried on the balcony for 2 days, then the old cabbage is removed, and then the surface is directly washed with clean water; In addition, cut off some leaves of the old gang.
, also rinse off for later use;
2. Brush the plastic bucket and put it in the shade of the balcony, and rinse the plastic cloth with clear water; Clean two empty oil drums, fill them with water and tighten them.
Cover it for use;
3. Tie one end of the plastic cloth in a bag with a rope and put it in a clean container;
4. Put the washed cabbage in a plastic bag layer by layer. If the cabbage is too big to fit, you can cut a small piece of cabbage in the middle and code it in the gap.
Try to fill all the space and sprinkle some salt on each layer when stacking;
Cabbage is packed in a container. Put the washed old gang on the cabbage and cover it with cabbage. Cold water can be injected at this time. The water will overflow the cabbage, and then
Add appropriate vitamin c;
6. After being filled with water, tie the top of the plastic sheet with another rope and press it with two oil drums (or big stones) filled with water to prevent the cabbage from floating.
Don't let the cabbage emerge from the water and be isolated from the air. Cover the barrel and cover it with a layer of newspaper to avoid dust, so put it at 10-20 degrees 30.
The higher the temperature, the shorter the fermentation time.
Precautions:
1. When cleaning containers and plastic sheets, never get oily when washing cabbage;
2. Be sure to clean the oil in the two oil drums and brush the outside of the oil drums (if there are big stones, it is best to clean them up);
3. Be sure to tie the plastic bag tightly to prevent the air from dissolving into the water again and prevent the sauerkraut from rotting.
4. Be sure to marinate for about 30 days before eating. Experts pointed out: "The content of nitrite has an obvious growth peak in the curing process, which is called nitrite peak. one
In general, the content of nitrite in pickled products is the highest in 4 ~ 8 days, and it begins to decrease after 9 days, and then disappears after 20 days. At this time, you can safely eat.
"
5. Add VC. According to the research and experiment of relevant departments, it is found that adding VC 400 mg per kilogram of sauerkraut can block 75% of nitrite production.
But also can prevent sauerkraut from rotting. In order to prevent vitamin C from being destroyed, it is forbidden to dissolve it in cold water with hot water and put it in a jar.
Nutritional value of sauerkraut;
Sauerkraut is a specialty of Northeast China. Almost retains the original Chinese cabbage nutrients such as protein, sugar and inorganic salts, especially.
It is a vitamin in Chinese cabbage, and its storage capacity is above 90%.
Lactic acid contained in sauerkraut is an organic acid, which can be directly absorbed by human body. When the muscles of the human body are relaxed and the oxygen demand decreases, it is
A part of lactic acid absorbed can be converted into cupric acid, which is oxidized into carbon dioxide and water through tricarboxylic acid cycle, and a large amount of adenosine triphosphate is produced. triphosadenine
Glucoside is a substance needed by human cell metabolism, which can treat chronic hepatitis, chronic cardiomyopathy, polyneuritis, sequelae of cerebrovascular accident and so on. Lactic acid can also stimulate
The secretion of gastric juice helps digestion. At the same time, lactic acid can kill many kinds of bacteria and inhibit the reproduction of spoilage bacteria in large intestine.
Therefore, the nutritional value of sauerkraut is very high.