The process of drowning sauerkraut, and telling me why cabbage turns sour

Its raw material is Chinese cabbage, which is used to by the locals, and in late autumn and early winter, water and salt are added and pickled in a vat. A large stone is pressed on top of the dish, and the dish is slowly tightened and fermented in a cold environment, and it is finished after twenty or thirty days.

The taste of sauerkraut is salty and sour, the taste is crisp and tender, the color is bright, the aroma is tangy, appetizing and refreshing, and the wine is decanted to get greasy; It can not only increase appetite and help digestion, but also promote the body's absorption of iron. Sauerkraut fermentation is the result of lactobacilli breaking down sugars in cabbage to produce lactic acid. Lactic acid is an organic acid, which can increase appetite and promote digestion after being absorbed by the body, and at the same time, cabbage becomes sour, and the nutrients contained in it are not easy to lose.

Special tip: Sauerkraut can only be eaten occasionally, and if you are gluttonous for a long time, it may cause urinary stones. In addition, in the process of pickling sauerkraut, vitamin C is destroyed in large quantities, and if the human body lacks vitamin C, it will reduce the ability to inhibit the deposition of calcium oxalate crystals in the kidney and reduce the formation of stones.

Eating sauerkraut containing too much nitrite will make the blood protein in the blood become methemoglobin that loses its oxygen-carrying function, so that red blood cells lose the ability to carry oxygen, resulting in tissue hypoxia, and poisoning symptoms such as blue lips, headache, dizziness, nausea and vomiting, palpitation, etc., and in severe cases, it can also cause death. Moldy sauerkraut is obviously carcinogenic and should not be eaten.

Lactic acid bacteria in action. The principle is the same as making yogurt.

mold is caused by the functioning of the mold.

Chinese cabbage can also drown sauerkraut in spring.

1. No matter what kind of vegetables are pickled, the vegetables should be dried for 2-3 days in advance, the moisture in them should be dried, and then the leaves should be peeled off layer by layer, put them in hot water and boil for 5 minutes, and then pass them in cold water to drain the water.

2. The water for pickling sauerkraut is also very important, add salt water or boiled rice soup to the jar, in addition to these two, you can also add some rice water, so that the pickled sauerkraut tastes particularly good, the rice water can increase the acidity of the sauerkraut, and will also produce amino acids in the pickling process, amino acids can provide rich vitamins and mineral elements for the human body, so that the pickled sauerkraut will taste better.

3. Put some liquor when pickling, and put the treated cabbage into a clean waterless and oil-free jar, but don't touch the water and oil when pickling, otherwise it is easy to deteriorate.

If there is more water in the jar, it is easier to float, we can take a stone to wash it and put it on top of the cabbage, which can make the sauerkraut ferment better, and pour 2 spoons of liquor when sealing, which can play a role in sterilization and seasoning, so that the sauerkraut can be stored for a longer time.

1. It is not advisable to eat pickled vegetables with a short pickling period.

The nitrite content of pickled vegetables is not high within 2 days of pickling, but the nitrite content reaches the highest peak on the 3rd-8th day, called nitrous peak, this is because there are many miscellaneous bacteria that can produce nitrite in the dish, and vegetables can produce a large amount of nitrite after salting, but then it gradually decreases, and it falls to a safe range after a month.

Therefore, especially when you make your own pickled vegetables, you should pay attention to the pickling time, don't be greedy, greedy, and eat the pickles that have just been pickled. When buying commercially available pickled vegetables, you should also buy pickled vegetables produced by regular merchants and manufacturers.

2. Patients with gastrointestinal diseases should not eat pickles.

Pickled vegetables are acidic foods, and the process of pickling is also a process of fermentation. Pickles can help the human body secrete gastric acid, appetizing and greasy, if people with gastrointestinal diseases often eat pickles, it will increase the burden on the stomach and intestines, may cause ulcers and other problems, it is recommended that such people or do not eat pickles.

Yes, blow the cabbage outside for a day or two, take it into the house, wash it, shake the water clean, sprinkle a layer of salty salt on the bottom of the tank, put a layer of cabbage, put a layer of salty salt, a layer of cabbage, put it full, press a stone, add water after three days, oh yes, I hope it helps you.

Materials that can be.

2 pounds of cabbage. Method 1: Put the picked cabbage outside for two or three days to evaporate some water.

2. Wash your hands and knives clean, completely oil-free. Cut off the old gang and bad leaves of the cabbage and cut it in half from the middle.

3. Brush the pickled container clean and dry, and there should not be a little oil.

4. Blanch the chopped cabbage with boiling water, do not blanch for a long time, first blanch the roots and then the leaves, and the color of the vegetables will turn slightly green.

5. The cabbage should be cooled first, and then pressed down into the container with the incision downward, and pressed as tightly as possible.

6. After arranging, press a stone on top and seal the mouth of the container with plastic wrap.

7. Pour water the next day, let the water cover the cabbage, and then seal the plastic wrap to reduce the contact with the air and better fermentation.

8. Marinate at a temperature of 5-10 degrees for 30 days before eating.

9. During the period, pay attention to observe the water level in the container, and if the water is too much, scoop out some in time to prevent overflow.

10. Before eating sauerkraut, wash or soak it, squeeze out the water and cook.

In the spring, the weather will be warm, and your home will not be flooded. It is easy to be poisoned if it is not well drowned.

The long white film on the sauerkraut may be due to the lack of salinity in the sauerkraut tank, and the mold grows to form a white film. The white film needs to be removed with a clean and sterilized spoon, and then salt and liquor are added to the sauerkraut vat to ensure that the brine can continue to be maintained after passing through the sauerkraut.

Pickling container stains. The long white film on the sauerkraut may be due to the use of an unclean container to pickle the sauerkraut, resulting in the residue of free or other substances inside the sauerkraut jar, resulting in mold growth. At this time, it is necessary to immediately sieve off the surface deterioration and scoop out the acid water on the surface with a spoon.

Too much temperature crossing. The long white film on the sauerkraut may be due to the high temperature in the jar and the need to move the jar to a cool place for storage. Generally, a large amount of nitrite will appear in sauerkraut after 4 to 8 days, and the nitrite content will decrease after 9 days until it disappears completely.

It is normal for pickled sauerkraut to be whitened, and now there is a powder of pickled sauerkraut sold to use, it may be less whitened, and it was not used before, it is naturally fermented, and there will be such whitening, which is very normal.

1. The temperature of the place where the sauerkraut is placed should not be too high (about 13 degrees) 2. The water must be higher than that of the cabbage. If there is only one layer of white film cabbage that is not sticky, then skim out the white film with a clean spoon, and then put in cold boiled water to cover the cabbage

What is the white film on the pickled cabbage? First of all, it was formed by yeast fermentation, and there was nothing. Secondly, the cleaning of the sauerkraut before eating has been removed, and it is not a toxic ingredient itself. You can eat it with confidence. Hope it helps.

Turning sour means fermentation and spoilage.

In the pickling process of pickles, as long as you do the following, the phenomenon of rancidity will not occur.

The raw materials for pickled vegetables must meet two basic standards: first, they are fresh, free of miscellaneous bacteria, and meet the requirements of hygiene; Second, the variety must be on the right path, and not all vegetables are suitable for pickles.

Accurately grasping whether the amount of salt used is the key to whether it can be marinated into various flavors according to the standard. The basic standard of salt used for pickling pickles should not exceed 25 of vegetables; The minimum amount of salt used should not be less than 10 by weight of vegetables (except for pickles that are pickled quickly). The amount of salt used in pickled fruit vegetables and root vegetables is generally higher than that used in pickled leafy vegetables.

Pouring the jar on time means turning the sauce or pickles in the marinade upside down. In this way, the vegetables can be continuously dissipated and evenly dissipated, and the original color of the vegetables can be maintained.

Generally, the jars and jars of pickled vegetables in families are mostly used for half a year. Therefore, when using, it must be brushed clean, dust and oil stains are removed, and the washed utensils are best placed in the sun for half a day to prevent the reproduction of bacteria and affect the quality of the pickles.

It is estimated that your pickles become sour and related to the lack of salt, and the remedy is to take out the pickles and put them in a ventilated and cool place to dry the surface moisture, heat and boil the original pickle water, add enough salt, and re-pickle.

Pickles and pickles are made in different ways, and pickles are also different. When pickling, wash the vegetables first, and then rinse the container and your hands and the vegetables with cold boiled water. Drain the vegetables, lay them in a container, sprinkle them with salt, and then another layer of salt until they are full.

Sprinkle another layer of slapped garlic on top to prevent spoilage. Salt can not be put less or too much, and if you put too little, it will deteriorate and be too salty. Generally, you can eat it after half a month.

Kimchi should also be rinsed with cold boiled water, put cowpeas or cabbage in the container (apples, red peppers and carrots should be put in the cabbage), fill it with cold boiled water after it is full, and then put salt, taste it and feel a little salty, just do it, and you can basically eat it after a week. Generally, it is not easy to grasp the amount of salt to put in, and it is necessary to repeat it several times before you can grasp it.

Preparation and classification of kimchi brine.

Well water and spring water are mineral-rich waters, which are best used to make kimchi brine because they can maintain the brittleness of the finished kimchi. Harder tap water can also be used. The treated soft water is not suitable for the preparation of salt water, and pond water, lake water and field water are not available.

Salt should be of good quality, with very few bitter substances such as magnesium sulfate, sodium sulfate and magnesium chloride, and sodium chloride content of at least 95% is preferred.

The table salt we commonly use is sea salt, rock salt, and well salt. The best way to make kimchi is well salt, followed by rock salt. At present, all the salt sold in the market can be used to make kimchi.

Kimchi brine is 'bath kimchi brine', 'new brine', 'old brine''.

1. Bathing salt water--- refers to the salt water used for sparse vegetables that need to be eaten while soaking. Its preparation ratio is: 100 boiling water for cooling, 28 well salt; Then add the old brine to make it occupy 25-30% of the volume in the new solution to flavor the inoculation, and add condiments and spices according to the soaked vegetables, and the pH value is.

Generally, this method is used to make dishes, which requires fast time and instant eating, so the saltiness of the brine is slightly higher.

2. New brine--- refers to newly prepared brine. The proportion is: cold boiling water 100, add well salt 25, and add old brine to account for 20-30% of the volume of the new liquid. And according to the soaked vegetables to add condiments and spices, the pH value is.

3 Old brine --- refers to brine that is more than two years old and has a pH value. It is mostly used for inoculation. Combining it with new brine is called mother-child brine. The brine should often soak some garlic seedlings, peppers, aged vegetables, radish, etc., and add condiments and spices as appropriate.

Seasoning pairing. Generally includes: liquor, cooking wine, sugar cane, mash, brown sugar, and dried chili peppers. Star anise, kaempfera, grass fruit, pepper, pepper.

Stewed duck with old sour radish is good for health; There is a difference between pickles and sauerkraut, collectively known as kimchi or sauerkraut, its acid is much safer than vinegar, and there is fruit acid (such as apples), which is good for the body if eaten regularly.

Hello! Pickles turn sour over time.

Generally, it will not become sour in about seven days, and the pickles will slowly become sour after ten days, in fact, the pickles will become sour if they are cooked and not taken out in time to eat, and the longer the time, the more sour they become.

1.The reason is that there is less salt and the fermentation time is a little longer, so the sugar in various vegetables is slowly lost and becomes sour. The processing time is generally 2 to 3 days in summer and 5 to 6 days in winter.

2.If you are not able to grasp the degree of fermentation for the first time, you can use clean chopsticks to pick out a little kimchi and taste it when the time is about the same. The flavor is close to the mouth, and you can take it out and eat it.

3.A truly successful kimchi should be sour, sweet, numb, spicy, and crispy. If the taste is not enough, soak it for another 1 or 2 days.

4.If you feel too sour, there is a remedy, which is to rinse it with boiled water before eating, and then sprinkle a little sugar to mix it up, which is particularly refreshing.

Hello dear is happy to answer for you, pro-pickled sauerkraut will rot immediately with water, because the storage is not in place, sauerkraut is not in contact with the air, once in contact with the air will produce fungus, then the cabbage will deteriorate, so when pickling, drown the cabbage with cool boiled water, and then seal the mouth of the loser of the jar and cook, it is also necessary to pay attention to the fact that the pickling time of the sauerkraut should not be too long, otherwise it is easy to produce carcinogens.

Sour cabbage method one:

1. When pickling sour cabbage, you should choose fresh Chinese cabbage, remove the outer layer of the old man, and then put it outdoors and dry it for about three days to evaporate some of the water.

2. Divide the Chinese cabbage from the middle into two, heat it with water in the pot and boil, and then put the cabbage into boiling water to scald it, the Chinese cabbage is scalded with fragrant incense to its roots and vegetables, and finally after the cabbage leaves are scalded, let it cool down, and then directly placed in the container of the sauerkraut, and compacted.

3. Put water in a pickling container the next day, let the water cover the cabbage, and then use plastic wrap.

After about 20 days of natural fermentation, the sauerkraut inside can be fermented, and you can smell the rich sour aroma after opening.

Sour cabbage method two:

1. If you want your pickled cabbage to be delicious, the container of pickled cabbage is very important, and it is best to choose a large water tank or enamel.

Containers containing metal components must not be used in pots, otherwise the pickled sauerkraut is easy to spoil, and the sour flavor is relatively poor after pickling.

2. If you want to make the pickled cabbage delicious, the pickling temperature is also very important, and the pickled cabbage must not be pickled in a high-temperature environment, so that it ferments too fast, and it is easy to make the cabbage deteriorate, if you put it in a 5 to 10 degree environment to ferment slowly, so that it is sour and released slowly, and the pickled cabbage can taste particularly good.

3. If you want to make the pickled cabbage taste good, it must be sealed during the pickling process, and the pickling time should not be less than 20 days, and it is best to take it out and eat it after pickling it for 30 days, which will make its sour flavor stronger and taste particularly good.