How to pickle Sichuan Laotan sauerkraut?

Sauerkraut is one of the three largest pickles in the world and can be seen all over the world. Sauerkraut, the most authentic and famous in China, is Sichuan Laotan Sauerkraut. How to pickle authentic Sichuan Laotan sauerkraut? The following is the traditional pickling method of Sichuan Laotan sauerkraut:

1. First, choose a pickle jar. The pickle jar is made of pottery, transparent glass and fine porcelain. The best choice for Laotan sauerkraut is pottery jar, which has good sealing performance and is protected from light.

2. After the jar is selected, the next step is to make salt water. Brush the jar, put water in the jar, put Sichuan pepper and salt, after the salt dissolves, put ginger slices, peppers and so on. Then put it in and dry the mustard.

3. Always keep the soaked salt water and put some coriander in it to prevent the salt water from blooming. The altar should be changed frequently along the water, and it should be placed in the shade. You can eat it after more than 20 days.

Note: Nitrite will be produced in the pickling process of pickled cabbage. It should be noted that the curing time should be more than 20 days before eating.

I suggest you sell the sauerkraut directly on the spot. Now industrial production can control the growth of some fungi and reduce the production of harmful substances. Personally, I like fish with Chinese sauerkraut. I basically buy other people's pickled fish seasoning directly, and the pickled vegetables in it can also be eaten directly or together with other dishes.