How to make northeast sour cabbage? Some people say salt, some say no salt, some say water, and some say no water. I hope my friends in the northeast can help.

After five years of my own production, I shared my feelings and experiences with friends who had problems, as follows:

1. Buy Chinese cabbage 5- 10 days before winter comes on Sunday. Principle: Frosted cabbage is not empty and partially dehydrated.

2. Put the cabbage in a ventilated and cool place for 5-7 days. Principle: Proper dehydration can make the leaves of mustard tuber not easy to be scratched and broken in the process of mustard tuber, thus avoiding corruption. At the same time, it can maintain the nutritional components of vegetables to the maximum extent.

3, it is best to use painted porcelain pot bubble (pressure) system. At present, it is sold in the free market, but it seems that there are few traditional coarse porcelain jars. You can buy blue and white porcelain fish tanks in the flower, bird, fish and insect market (the price of traditional coarse porcelain fish tanks and blue and white porcelain fish tanks with the same volume is basically the same, as if there is only a difference of 10- 18 yuan). If it is a building, it is strongly recommended to buy a blue and white fish tank, which can be placed on the balcony at home without losing an elegant decoration. If you can put it in the yard, you are free to choose.

4. Peel Chinese cabbage, paying special attention to removing rotten leaves. Cut off the root of the cabbage with a knife, and the incision is close to the root of the cabbage, but don't hurt the cabbage. Principle: Remove the sources of corruption and other fungi that may exist in the soil and destroy the formation of lactic acid.

5. Put the cabbage in the jar. Let the cabbages give strength to each other, and it is advisable to press the top down and the leaves of the cabbages become upturned. Press on the stone. Principle: First, it is convenient to crush all cabbages with one stone, and second, it is beneficial to exhaust the air inside cabbage leaves after adding water.

6. After the water is boiled, put it at 70-80 degrees and pour it into the tank. Pay attention, because the cabbage itself will collapse out of the water. If there is not so much boiling water at once, you can burn two fires at the same time; If you can't fill it all at once, I suggest you boil several pots of boiling water continuously like me, instead of putting it aside to lower the water temperature. Because the water in the tank is half cold. Principle: First, the boiled water is disinfected. The second moderate water temperature can accelerate the dehydration and contraction of Chinese cabbage and expel oxygen from vegetables and leaves. Protein catalytic saccharification in the third solidified Chinese cabbage.

7. Let it stand for 10-20 days.

Principle: 1. Never put salt, otherwise the best taste of Chinese cabbage will be lost, and Aspergillus flavus will be produced, which is harmful to human body. Salt can delay the formation of lactic acid bacteria, and if it is added too much, it will even hinder the reaction. Pickles are not sour at all. Second, lactic acid bacteria are anaerobic bacteria, which are the core components of sauerkraut. All cabbages will be submerged, isolated from the air, and the cabbages floating on the water will rot. This is why stones are used to suppress buoyancy. Third, it is not in favor of sealing the cylinder mouth. Lactic acid reaction will discharge waste gas, and sealing is not conducive to keeping water clean. Generally, after 3 days, an oxide film will automatically form on the water surface in the cylinder, and even after 10, a thick tire will be formed, which plays a role in natural isolation. 4. The optimum environmental temperature for fermentation is about 10℃. If there is no imitation at 0 degrees, it will take a long time. However, if the ambient temperature is too high, fermentation will be accelerated, and the heat generated by it will be released too late, and the leaves will rot underwater.

Making sauerkraut is very interesting!

The above is my summary of making winter sauerkraut. Please supplement it if it is not enough.