How to pickle sauerkraut production method

One, jar (pool) pickling: This pickling method, relatively simple, is the traditional pickling method in Yinzhou District, Ningbo City. For pickling containers are mainly cement pool and ceramic tank. Used as pickled snowdrops, to be harvested on a sunny day, such as the rainy season to be in the sunny 2-3 days before harvesting and pickling, otherwise pickled out of the finished product is prone to mildew and deterioration, can not be eaten. (A), pickling before the raw material processing: for pickling of snow lettuce to choose a large, stalks, spring vegetables draw moss is not more than 10 centimeters for good. Cut down the snowy vegetables should be rooted and flattened, first shake off the soil on the vegetables (without washing), remove the yellow old leaves, and then the roots face up, stems and leaves face down, in the vegetable field sunning 5-6 hours, so that it is naturally dehydrated. In the process of solarization, it is necessary to prevent rain and soaking. After the natural dehydration process of snow lettuce, it is best to load the tank on the same day, a fashion is not finished, to be spread on the ground, can not be piled up, in order to prevent the heat lead to rotting and deterioration. The degree of cold sunshine snow vegetable, the quality of the finished product has a great impact. According to the test: under sunny conditions, cool sunshine 5-6 hours to be better than spreading sunshine 3~4 hours. Cooling 5-6 hours, water loss of about one-fifth, in the pickling process, the stalks are not easy to tread rotten, and can promote the hydrolysis of protein into amino acids and other freshness, flavor substances, so that the finished product texture brittle, strong flavor. (B), jar pickling: According to the test: pickle jar location and pickled vegetables after the finished pickle quality relationship is great. Half of the cylinder in the ground, half on the ground, with a pergola for the best, the pickled vegetables, yellow color, aroma. The jar for pickling should be washed and dried with clean water and cooled naturally. In the pickling in the bottom of the tank sprinkled with a layer of salt, and then will be trimmed from all around the snowy vegetables to the center of the stacked in batches. The principle of stacking vegetables is: stem and leaves up slightly outward; root down slightly inward; according to the size of the vegetable file; stacking thickness to be uniform, close. After a layer of vegetables stacked, evenly sprinkled with a layer of salt, the amount of salt according to the snowy vegetable harvest season, pickling when the old and young vegetables, storage time to determine the general per 50 kg of winter vegetables with salt 2.5-3 kg, per 50 kg of spring vegetables with salt 4-6 kg. In view of the winter and spring snowy vegetables "yellowing" law is different, winter vegetables is yellowing from the bottom up, spring vegetables from the top down yellowing, so the amount of salt should be spread on the winter vegetables "on less under more", spring vegetables "on more under less ". A seven stone jar (about 0.48 cubic meters), generally can stack vegetables 10-13 layers, the total amount of 500 kg or so, the bottom layer can be discharged about 20-30 kg; the middle layer of about 50-60 kg, the upper layer can be put about 40-50 kg. Each layer can be projected accordingly when spreading salt. When spreading salt, the amount of salt used in each layer is spread in 2 times, after the 1st spreading, use the hand to pluck the vegetables, so that the salt on the leaves falls into the roots, and after the completion of each layer of treading, the salt is spread on the leaf surface for the second time. After the salt has been sprinkled, stamping is carried out. Treading, pickling in the tank for "circular motion", the order of tread from the surrounding to the center, layer by layer, tread lightly and forcefully, in order to out of the degree of brine, to minimize the retention of air in the tank, resulting in a smoky environment, to promote fermentation. Sprinkle salt and tread on whether the quality of the finished pickles is greatly influenced by the law. According to the test: salt sprinkled in the root, the foot will step on the vegetables of the best quality of the finished pickles, yellow color, aroma. A jar of vegetables pickled Manga to add "cover salt", and then cover with nylon film, inserted into the bamboo sheet, with rotten mud sealing the cylinder surface, the middle of the high, surrounded by low. After this treatment, generally after two days, will be juice over the top, such as juice over the top, need to increase pressure or add a small amount of cooling salt water. In addition to jar pickling, with cement pool to pickle snow peas, has been popularized in various places. The biggest advantage of cement pool pickling is to save labor and cost. Second, the pit pickling Ningbo's Cixi, Yuyao, Huzhou Nanxun Dingjiagang and other places to use this pickling method. After harvesting, first remove the yellow leaves, rotten leaves, shake off the soil, cut off the roots, and then the leaves face down, roots face up on the ground for spreading sunshine, to be slightly shriveled, can be pickled. Digging the address of the pit, more choose in front of the house or behind the house in the planting of vegetables near the more dry place, digging on the spot. The size of the pit Depending on the width of the agricultural film and the number of pickled snow pickles, the general pit depth of 1-2m, 3-4m long, 1-2m wide, the bottom of the pit is narrow, the pit surface is wide, and in the bottom of the pit on a layer of soft grass, and then paved with two layers of film. Agricultural film should be thick film, new film, the whole film, not with film, old film. Membrane paved, first in the bottom layer sprinkled with a layer of salt, and then rows of vegetables, the first layer of vegetables, to leaf down root up, in order to prevent the bottom layer of the agricultural film was root kill broken. Since the beginning of the second layer to the top, only are leaf up root down (Cixi) or flat discharge (Huzhou), flat discharge, should pay attention to the root of snow lettuce aligned, straighten into a handle, root pressure leaf tip, leaf tip pressure root, layers interlaced. Pickling should be put a layer of vegetables, sprinkle a layer of salt, and layers of feet. The amount of salt depends on the pickling season, pickling when the snowy vegetables old and young and there are differences, generally 5-7.5kg salt / 50kg, and add alum 150-200g / 50kg for the preservation of brittle agent (alum can make salted vegetables crispy). The whole pit of the amount of salt should be put in two times, in the first row to the pit when the first snow dish put 80% of the total amount of salt, the second time is after 24 hours of observation, such as the top layer of vegetables in the lower 20cm vegetable halogen, you can once again step on the foot, so that the vegetable layer is completely submerged in the brine under the salt, and then sprinkled with the remaining 20% of the salt as a top salt, and covered with a sealing film. It presses 20㎝ of soil on the sealing film to make it airtight, and adds other coverings at the same time. After a few days or 2-3 months, the top of the pit sinks, and 20-30cm of soil is added to ensure that the pickles are in a tightly smoked state. Cixi vegetable farmers experience is: "to pickle good vegetables, must do three do not steal: one does not steal the film; two do not steal salt; three do not steal material". Third, urn pickling Jiaxing Qixing Township, Jiashan Yangmiao Township and other places to use this pickling method. 1, raw material processing: choose a sunny morning after the dew dry harvest, remove the old yellow leaves, cut the roots, and then the root of the vegetables face up, leaf face down spread on the surface of the field for solarization, the afternoon can be pickled; such as rain, it is to cool stall 24 hours and then on the pool. 2, on the pool and pouring tank (pool): after the raw materials are processed, it can be on the pool, "pool" refers to the cement pool, generally 1-1.5m deep, 1-2m wide, 2m long, depending on the scale of each household planting vegetables." On the pool" is the snow into the pool, this time should first be calculated according to the weight of the vegetables salt dosage, generally 50kg of fresh vegetables should be added 3-5kg salt, that is, according to 6-10% of the ratio depending on the harvest season, the vegetables of the old and young to grasp the flexibility. To code a layer of vegetables sprinkle a layer of salt, loaded into the pool, the snowy vegetables should be set yard snowy vegetable rhizome alignment, straighten into a handle, rhizome pressure leaf tip, leaf tip pressure rhizome, layer staggered yard. After filling the pool, the top layer sprinkled with sealing salt, the next day began to pour the pool, pouring the pool is a pool of snow into another empty pool, continuous pouring of the pool 2-3 times, after 48 hours can be in the jar. The role of inverted pool (jar) is: (1), emit heat After the snowy vegetables into the pool, due to the respiration of a large amount of heat generated, often leading to increased temperature of the vegetable body, accelerating the aging of the snowy vegetables, and at the same time lead to a large number of micro-organisms, resulting in the vegetable body rotting and deterioration. By inverting the tank, these accumulated heat can be distributed with the turning of the vegetable body and the circulation of the brine, preventing the snowy vegetables from decaying. (2) Promote the dissolution of salt When the snowy vegetables are pickled, generally a layer of vegetables and a layer of salt are arranged in such a way that the salt can only directly contact with the local vegetables, which is not fast enough to dissolve and is not uniform enough. Inverted cylinder, can make salt and vegetable body and vegetable body oozing water contact area increases, promote salt dissolution, and make the snowy vegetable absorption of salt uniformity. (3), eliminate the bad smell of snowy vegetables in the early pickling, due to the high concentration of salt solution produces high osmotic pressure, so that the vegetable body bitter, pungent and other substances also with the water at the same time exudate, through the inverted jar (pool) to radiate away these odors. 3、Fill urn (altar): "urn" (altar) is small pottery urn (altar) with depth of 27cm, upper mouth radius of 10cm, and bottom radius of 15cm, and it can be loaded with 13㎏ or so of snow vegetables treated in the upper pool (about 11㎏ of finished products after pickled). The "loading urn" is to remove the marinade from the snowy vegetables that have been processed in the upper pool and put them into the urn, and when putting them into the urn, it is necessary to compact them one by one and add the curry powder, which is a color-adjusting and seasoning agent that is harmless to the human body, and it can increase the color of the vegetables (yellow color) and the fragrance, and it is necessary to use 25 grams of it per urn (altar). After the dish is compacted, the top layer should be sprinkled with a layer of sealing salt and spread on the sealing film, and then paste the sealing mud. Sealing mud to remove impurities, with brine brewing. After loading urns, urns should be moved to XuanXuan indoor, inverted ground and overlapping stacked, but only up to four layers, the bottom and each layer of urns and urns to be put between a layer of huller. This handled the snowy vegetables, can be stored for 6 months, such as the amount of salt and then aggravated, can be put a year. Four, inverted Duk pickling: this pickling method is shaoxing, jinhua and hangzhou city part of the region (such as fuyang) used a pickling method. These areas grow varieties and Ningbo, Jiaxing, Huzhou, are different, are to fine-leafed type of snow lettuce (nine mustard) based on their pickling method is: the harvest to the snow lettuce wash - cool dry, stacked 1-2 angels of its shriveled, and then chopped (1cm or so), or the whole plant in the foot of the pot of such a container with salt rubbed to slightly juice. The amount of salt should not be too much, Zhuji vegetable farmers believe that not more than 1.5kg salt / 50kg vegetables. After rubbing, put it into the ceramic jar which can hold 100-150㎏ vegetables. The method is to put a layer of vegetables plus a layer of salt, step by step to compact, to press out the marinade, to the top plus sealing salt, and then cover with nylon, pressurized with stone or soil. Generally a week later can be eaten. Due to put less salt, after a month to become acidic, it is timely to take out, sunshine into moldy dried vegetables. If you want to long-term preservation (such as put a year) should be taken out and then turn the cylinder tread once, remove the brine, into a small mouth urn (altar), and try to exhaust the urn (altar) air, be sealed), the urn (altar) in the indoor inverted Tuk placed. Fuyang people also have the experience of preserving in the bamboo tube, it is said that the pickled snow beet preserved in this way is very fragrant and delicious. V. Snow pickle processing of other product forms (a), pickles to make pickles with pickle altar, pickle altar as shown in the following chart: 1, raw material processing: will be mowed naturally dehydrated snow pickles, thoroughly remove the old yellow leaves, remove all inedible parts, wash with water, drain off water, and then put in the sunlight a little cooler, so that it slightly wilted (but should not be cooled too much), and then cut into small pieces. 2, brine preparation: add salt in clean water, water-salt ratio of 10:1 or 10:0.8 and then heated to boil, so that the salt is fully dissolved, and then filtered, cooled. At the same time, according to the requirements of different tastes, the preparation of good ingredients. Ingredients such as solid, can be crushed in a cotton bag for spare; such as liquid or water-soluble ingredients, can be mixed with brine, commonly used ingredients can refer to the following formula (content refers to the weight of the ratio of brine): 1% white wine, liquor 2.5% brown sugar 3% dry red pepper 3% strawberry 0.05% aniseed 0.1% peppercorns 0.2% pepper 0.08% dry ginger 0.2% Pericarpium Citriodora, coriander seeds, celery seed etc. 3, soaking First of all, the kimchi altar should be washed with water, dry water, and then put the raw materials handled, to be loaded in the altar to half, into the ingredient bag, and then loaded with vegetables to eighty percent full, with a clean bamboo card pressure, and then injected into the brine, submerged in the raw materials. Finally, seal the lid, and in the altar cover outside the sink with the right amount of water to seal, this method is suitable for soaking the longer storage time of Shelley. Can also take another soaking method: the first brine into the altar (about three-fifths of the altar volume), and then the raw materials into the altar, to half of the ingredients into the bag, and then loaded with Shelley's raw materials, to the surface of the altar away from the mouth of the 3-5cm (brine fully submerged in raw materials), with a clean piece of bamboo card pressure, and finally seal the lid, outside the altar cover the mouth of the tank filled with water to seal. This method is suitable for bubble with eating that is stored for a short time Shelley.