Pic Description: Pickled cabbage known as kimchi, pickled vegetables, is the choice of cabbage or cabbage and other spices and so on, through the stains soak in the role of lactic acid bacteria fermented under. 1, for containers, plastic buckets, jars, cylinders, urns can be, can not use the iron aluminum containers, as in the fermentation process will produce lactic acid corrosion of the container. 2, the cabbage stem to the old code in the container, packed with all the space as far as possible, if not easy to put some cabbage can be cut. 3, fill water, add a little salt, without also, with stones to prevent cabbage Piaoqi pressure, do not let the cabbage out of the water, bucket mouth sealed with plastic film, and air separation. Placed more than 20 days in 10-20 degrees, the higher the temperature the shorter fermentation time. This step is the key to make sauerkraut, they might be rotten, sauerkraut fermentation is the process of reproduction Lactobacillus, lactic acid bacteria are anaerobic bacteria, mold, bacteria are aerobic, add boiling water is to get rid of the oxygen in the water , so that other bacteria can not breed, to create the conditions for survival of Lactobacillus, sealed with plastic film to prevent air back into the water, past practice is to the top of cylinder sealed with Wong, the same purpose. Not used now, there Gaiyan lid, no lid sealed with plastic film, in short, do not allow oxygen to enter, in order to consume oxygen in the water, it also uses fresh sauerkraut - a system for sauerkraut additives, also aims to remove oxygen in the water.
