The sauerkraut in the pit caused a heated discussion. Do you think the traditional sauerkraut in the pit should pay for this?

Pit dad sauerkraut is simply to dig a pit in the vegetable field where vegetables are grown, and then put the mature vegetables in it. In this process, these vegetables are not washed, which means that even if there are rotten leaves, they will be fermented directly. Then add various condiments and bury them in the soil for natural fermentation. In the process of fermentation, a large number of lactic acid bacteria will be produced in sauerkraut, which will make sauerkraut taste better and prevent the spread of harmful bacteria. Then after a period of fermentation, take these sauerkraut out of the pit and put it in the jar for storage. Then you will find that the sauerkraut in the pit becomes an authentic old jar sauerkraut by putting on the vest directly.

Laotan sauerkraut needs to be processed step by step, which will involve a lot of costs. For the black-hearted boss, it is obvious that the sauerkraut in the pit is faster and more efficient. The key is that no one knows anyway, and you can't eat any special taste after fermentation. Over time, this production chain began to change from furtive to aboveboard. Although it is the same process, it is much easier to eat sauerkraut in a pit. First of all, you just need to dig a pit of sauerkraut, then put the vegetables in it and add seasoning.

Therefore, there is nothing wrong with the traditional Chinese sauerkraut technology, but the black-hearted boss has problems, and the black-hearted enterprise should be banned to prevent its resurgence.