Because the processing method of pickled cabbage is called "pickled cabbage" by the northeast people, the stain of pickled cabbage is pronounced as (j Ρ).
The Chinese cabbage in the vat is naturally fermented at low temperature, and the pickled cabbage will be well preserved when white grains appear on the water surface. As long as the temperature of the sauerkraut jar is kept from freezing, if the temperature is high, the cabbage will rot. Pickled sauerkraut, no salt.
methods
1. direct pickling
direct pickling is also called "raw pickling" in northeast China. The advantage is that sauerkraut is not easy to rot, but it takes a long time to ferment. Generally, sauerkraut will turn sour in about a month, and the amount of salt is larger. Therefore, sauerkraut is salty. Generally, 1 kg of cabbage needs more than 5 grams of salt when pickling sauerkraut directly.
2. Boiling with boiling water
The method of scalding pickled sauerkraut with boiling water is also called "cooked pickling", so that pickled sauerkraut can ferment quickly, taste sour and refreshing, and use less salt. Pickling sauerkraut with boiling water requires taking care of the sauerkraut jar from time to time, and scooping out the water with flowers on the surface in time when flowers appear.