东北酸菜的做法（Northeast sauerkraut）.doc

东北酸菜的做法（Northeast sauerkraut） Northeast sauerkraut 1. Prepare containers, plastic barrels, jars, jars, and urns. Iron and aluminum containers cannot be used, because lactic acid is produced during fermentation and the container is corroded. 2, the cabbage to help the old pieces in the container, try to put all the space full of, if not put the cabbage cut. 3, fill up with boiling water, add a little salt, do not add, but also with stone pressure to prevent cabbage floating, do not let cabbage out of the water, the barrel mouth sealed with plastic film, and air separation. Place at 10-20 degrees for more than 20 days, the higher the temperature, the shorter the fermentation time. This step is the key to the sauerkraut well, will rot, sauerkraut fermentation is the process of breeding of lactic acid bacteria, lactic acid bacteria are anaerobic bacteria, fungi bacteria aerobic bacteria, add boiling water to remove the oxygen in the water, let the other bacteria can not breed, to create conditions for the survival of Lactobacillus. With the closure of a plastic film to prevent air back into the water, the past practice is to use the cylinder above sealed with clay, as well as. Not now, with a lid cover tightly, no lid with the plastic membrane seal, dont get into oxygen, to consume oxygen in water, is also useful for fresh sauerkraut -- a pickling additive, the purpose is to remove the oxygen in the water, but I dont love with additives. Sauerkraut is a Lactobacillus produced by lactic acid bacteria (lactic acid bacteria is beneficial to humans). After fermentation, a large amount of lactic acid is produced, which not only has a good taste, but also is beneficial to the human body. To put the casserole was delicious pickled piece of silk, fried spareribs water, put the casserole hot pot filling ginger and garlic fry, stir fried pork and sauerkraut, add condiments (must have pepper aniseed bag) fans, simmer more more delicious stew soup. Raw material: Pork, pickled veget