How to pickle sauerkraut in a plastic bucket, can a plastic bucket pickle sauerkraut

Friends who are familiar with the method of making sauerkraut know that sauerkraut is pickled in large vats, but with the improvement of people's living standards and the upgrading of living houses, this traditional sauerkraut jar is now rare and rare. However, for friends who like to eat sauerkraut, pickled sauerkraut can also be used in plastic bags, which is still very convenient. So the question is, how to make pickled sauerkraut in plastic bags?

1. When pickling sauerkraut with plastic bags, you should pay attention to all the larger ones, and prepare a large plastic bucket with a lid, the size of the plastic bag and the bucket should be matched, and then prepare an appropriate amount of cabbage and edible salt.

2. Remove the outermost layer of the prepared Chinese cabbage, cut off its roots with a knife, wash it with water, especially the canceled leaves, and keep them for later use.

3. Disinfect the container and vat of the kitchen knife pickle with boiling water, and it cannot be stained with oil or raw water. Cut the Chinese cabbage from the middle with a knife, then put cold water in the pot to heat and boil, turn down the heat after the water boils, blanch the cut Chinese cabbage in the pot, put it first in the roots, and then put it down after two minutes.

4. The cabbage after blanching is slightly discolored, and it can all become soft, take it out and put it in a ventilated place to cool, put the prepared plastic bag in a large bucket, and then put the blanched cabbage neatly in the plastic bag, stack a layer of cabbage, sprinkle a layer of coarse salt, and then put in water, wait for the water to overflow the cabbage, and then tie the mouth of the plastic bag tightly.

5. Laminate a few stones on the plastic bag, then cover the lid of the vat, and marinate it in a cool and ventilated place, and the sauerkraut can be pickled in about 20 days.

It is best to use a special glass tool to pickle sauerkraut. It's a little better than the plastic one.

No plastic bucket can pickle sauerkraut.

If the sauerkraut is pickled in plastic products for a long time, the filler inside the plastic will be released and fused with the sauerkraut, resulting in the production of harmful substances. In addition, pickled sauerkraut is corrosive to plastic containers and is not conducive to storage.

Sauerkraut is one of the world's top three pickles. Sauerkraut has the advantages of easy to make, beautiful flavor, convenient to eat, and unlimited season. Sauerkraut is not only a great accompaniment to a meal, but also a dish with a unique flavor.

Moreover, it contains a large amount of vitamin C and plant enzymes, which are easy to be absorbed and utilized by the human body.

If the pickling quantity is large and the storage time is long, it is generally marinated in a jar. Pickled semi-dry pickles, such as spicy dried radish, kohlrabi, etc., generally should be pickled in jars, because the belly of the jar is large and small, easy to seal, the number of pickles is very small, and the time is short. It is generally better to use pottery urn utensils for pickling utensils, and avoid using metal products.

It is best not to marinate in plastic buckets, because long-term pickling in plastic products will release harmful substances such as fillers and plasticizers inside the plastic, which is not good for the human body.

In addition, pickled pickles will also be corrosive to plastic containers, which is not conducive to storage, so it is best to use porcelain jars.

It stands to reason that you can't, if you think you can pickle. Note that you need the kind of plastic bucket that can hold the food. And the curing time should not be too long, food-grade plastic PP and PE PC should be able to be loaded, but not for a long time, because salt will accelerate the aging of the plastic, resulting in the release of toxic substances.

The plastic barrel pickle sauerkraut bag is to seal the air and allow it to be pickled and fermented.

Pickled sauerkraut is pickled with cabbage, which is nutritious, sour, and delicious, and is a delicacy to eat in winter. Especially in Northeast China, stewed vermicelli with sauerkraut and pork is a good dish.

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The climate in the south is much warmer than in the north, and many people pickle the sauerkraut by themselves, which is easy to rot, because the temperature of the position of the sauerkraut jar is high, which causes the sauerkraut to be over-fermented and rotten.

The pickled sauerkraut is firm inside and out, sour and crispy, and there is no paste. It is the main ingredient of various stews and sauerkraut dumplings before and after the Chinese New Year, especially the choy sum, which is tender and delicious, suitable for dipping.

<> is fine, but it can't be left for too long. If you can only pickle vegetables in a plastic bucket, try to marinate less at a time. It is best not to pickle sauerkraut with plastic products, because long-term pickling in plastic products will release the filler inside the plastic, which is not good for the human body.

In addition, pickled sauerkraut will also be corrosive to plastic containers, which is not conducive to storage, so it is best to use porcelain jars.

Hello, I am Xiao Qingtian, the life and livelihood mentor, and I am happy to answer for you. <>

It is not okay to pickle sauerkraut in food plastic buckets. Food plastic buckets can not pickle sauerkraut, it is best not to use plastic products to pickle sauerkraut, because long-term pickling in plastic products will cause the plastic internal filler to be released, which is not good for the human body. In addition, pickled sauerkraut will also be corrosive to plastic containers, which is not conducive to storage, so it is best to use porcelain jars.

Generally speaking, using plastic buckets or plastic sheets to pickle sauerkraut, there will be harmful substances released, but if you choose a material like polyethylene, it should be no problem, like renewable material plastic supplies should not be used, "such as black, red, green and other colored plastic products, are basically renewable, harmful substances will be more, in the process of pickling sauerkraut, there will be harmful substances released, if you choose a container that is not up to par, because the pH value of sauerkraut is very low, acid corrosion is strong, In addition, it takes a long time to pickle sauerkraut, so it is very likely to have a corrosive effect on plastics, so that the plasticizer enters the pickled sauerkraut, which is not good for the human body. Pickled cabbage method Daquan ingredients: about 8 Chinese cabbage or small cabbage, appropriate amount of mineral water.

1. First select the dead leaves of Chinese cabbage and rinse them well. 2. Then put it outside to dry it to remove the moisture and soften it. 3. Cut the Chinese cabbage from the vegetable part with one or two knives, which is more convenient to blanch into the core of the cabbage.

4. Prepare a large pot, boil water in the pot, blanch the Chinese cabbage in the boiling water after boiling, and blanch it in a circle for about 2 minutes. 5. Don't blanch the Chinese cabbage for too long, and blanch it inside and out. 6. Prepare a pickle jar or glass jar, try not to use plastic buckets or the like, and stack the Chinese cabbage neatly in the jar.

7. Then pour in a few bottles of mineral water or tap water, as long as the water is not over the Chinese cabbage. 8. Put a few big stones to compact the Chinese cabbage, don't float on it at all, the floating on it will be easy to deteriorate and spoil. After marinating for four or five days, you can eat it stupidly.

Hope mine can help you! Seek <>

Bottle pickled sauerkraut method:

1. Prepare a few plastic bottles, large mouths can be small, large mouths are relatively easy to load and pick up dishes, but no matter how big or small the mouth is, be sure to cover the lid.

2. Wash the cabbage, break the cabbage leaves, put it in water to wash it, if the cabbage is too crispy, put a little salt in the water, and drown the cabbage slightly.

3. Chopping vegetables: Start cutting cabbage when the cabbage gang is a little soft.

First of all, you have to slice vegetables: each cabbage gang should be sliced with at least two knives, and I usually have three slices, so that the sauerkraut shredded is thin and tastes particularly good. Start cutting.

4. Kill water: Put it in a basin and sprinkle salt to drown it, and when the cabbage is flooded and the cabbage water is killed out of the water, take out the water.

5. Bottle, fill, and then press, if the space is large, then fill it in, but don't fill it too full, leave a little space, and give the cabbage space for filial piety.

6. Cover the cover. If it's a small-sip bottle, just screw the cap on. If it's a bottle with a large mouth, it's best to seal the bottle, I just use plastic wrap or a plastic bag to seal it. Screw the lid on top.

7. Storage: Put it in a cool place. If the temperature is high for a week or so, it will be filial.

Benefits of bottle drowning sauerkraut:

1. Save space: You don't need to buy a cylinder as in the past, but also have a place of about one square meter. Now, as long as there are bottles, they can be placed separately.

There is no need to pour the cylinder and brush the cylinder in the spring. I flooded 18 cabbages this year, using only these few bottles.

2. You can drown at any time: you don't have to drown too much at once, eat for a winter. As long as it is flooded a week in advance, it can be eaten for about a week, 3. Health: the container is clean, the filial piety does not grow hair, there is no sour smell and does not pollute the environment.

4. No waste: Since it is fresh cabbage, all the vegetables can be cut and drowned, and there is no part thrown away. The drowned sauerkraut can be eaten in its entirety, because there is no rot.

5. It is easier to cut fresh cabbage than sauerkraut.

6. Easy to carry: Because the container is small and does not run water, it is very convenient to take vegetables for children and relatives.