Practice of Pickling Vegetables with Old Vegetable Stalks in Guizhou

Pickled vegetables are a kind of home-cooked food with flavor, which is made from vegetables by a certain pickling method. Because of its excellent taste, crisp taste, long aftertaste, stimulating appetite and simple production, it is deeply loved by the general public. In the prior art, the common way to pickle vegetables is to wash them and blanch them with boiling water, or directly put them into a closed empty jar and add ingredients such as salt, pepper, pepper and sugar. Stir well, cover it and seal it, pour water on the edge of the jar to prevent air from entering, then put the jar in a cool place for a few days, and the vegetables can be eaten after they produce special fragrance. The advantage of this common practice is that it is convenient to obtain materials and simple to operate. The disadvantage is that the pickles are similar in taste and not good enough in taste. It must be eaten in time after soaking. Because of the short shelf life, pickles in jars often go bad before eating, causing waste. Pickled sauerkraut is a kind of winter storage food that is often eaten in the northern region with cold climate. It tastes neither salty nor spicy. It is a kind of high-grade kimchi made with various seasonings, which is deeply loved by people, especially Korean kimchi. China patent CN 1235503C discloses a red mustard tuber, which is made of red beet varieties in sugar beet as main raw materials, washed, air-dried, dehydrated, mixed with 4%-6% salt, sealed in a fermentor, rolled and kneaded in the fermentor, stirred, rolled and kneaded, pickled and fermented for 5-8 weeks, then taken out, shredded and fermented. In the invention, the deep pickling and post-fermentation maturation of vegetable blocks are completed in one step through the fermentation tank, so that the salinity is reduced and the nutrition and taste are guaranteed; Its disadvantage is that the vegetable blocks are shredded and spiced before packaging, and the flavor of spices is not fully integrated into pickles. The fermenter not only has a large economic investment, but also its internal environment is worse than that of natural pickle jar, pickle jar or wooden barrel due to repeated charging, sterilization, inoculation and fermentation for a long time.