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How to make sauerkraut? Is sauerkraut afraid of freezing?
Especially vitamins, the storage capacity is above 90%.
Lactic acid contained in sauerkraut is an organic acid, which can be directly absorbed by human body.
Like the yogurt we usually drink, it contains a lot of probiotic lactic acid bacteria.
Lactic acid can be converted into cupric acid, oxidized into carbon dioxide and water, and a large amount of adenosine triphosphate is produced.
Adenosine triphosphate (ATP) is a substance needed by human cell metabolism, which can treat chronic hepatitis, chronic cardiomyopathy, polyneuritis, sequelae of cerebrovascular accident, etc.
Lactic acid can also stimulate the secretion of gastric juice and help digestion. At the same time, lactic acid can kill many kinds of bacteria and inhibit the reproduction of spoilage bacteria in large intestine.
Therefore, sauerkraut is good for your health ~
However, many people are worried about the health effects of sauerkraut, such as nitrite.
Some take-away pickled vegetables are driven by interests, using additives or using high temperature to accelerate fermentation, resulting in harmful substances exceeding the standard.
In fact, keeping the fermentation temperature and time in the right way can minimize harmful substances without affecting health.
The content of nitrite has an obvious growth peak in the curing process, which is called nitrite peak.
Generally speaking, the content of nitrite in pickled products is the highest in 4 ~ 8 days, and it begins to decrease after 9 days and disappears after 20 days.
Therefore, in the northern winter environment, it is most suitable for making sauerkraut.
There are several points to pay attention to when accumulating sauerkraut:
First: the container should be a water tank, a porcelain basin or a plastic bucket, not any metal container.
Second: the containers and tools used in the whole operation process, even the hands, should not have a little oil, which will lead to the decay of sauerkraut.
Rotten sauerkraut is not edible.
Third: the curing temperature should be low to ensure the slow fermentation speed of sauerkraut. The lower the temperature, the slower the fermentation speed.
If the temperature is too high and the sour taste is released too quickly, sauerkraut will turn sour soon, but there will be a lot of harmful substances.
The suitable fermentation temperature is 5-65438 00℃.
Fourthly, the fermentation process should be sealed as much as possible.
Fifth: sauerkraut can be fermented at low temperature for a long time and can be eaten for at least one month.
Ok, let's talk about the pickling method.
First, dry the picked cabbage in the air for two or three days and evaporate some water.
Wash your hands and knives, there is no oil at all. Cut off the old bunch of bad leaves of dried cabbage and cut them in half from the middle.
Pickled containers should be brushed dry and there should be no oil.
Blanch the cut cabbage with boiling water for a short time. Blanch the roots first and then the leaves, and the color of the dish will turn slightly green.
Cabbage should be cooled first, then cut and put into a container. The tighter the better.
After solidification, press a stone on it and seal the container with plastic wrap.
The next day, clean water was injected so that the water did not pass through the cabbage, and then it was sealed with plastic wrap to reduce contact with air, which could make better fermentation.
Pickled at the temperature of 5- 10 degrees for 30 days, it can be eaten.
During this period, pay attention to the water level in the container. If the water precipitates too much, scoop out some water in time to prevent overflow.
Wash or soak before eating, and squeeze out water before cooking.
I wonder if I'm detailed enough? Take advantage of the winter deadline, accumulate some sauerkraut and add some fresh fragrance to the Chinese New Year table ~
Processing steps of northeast pickled cabbage 1. Prepare containers, plastic buckets, jars, jars and jars. Iron and aluminum containers cannot be used because lactic acid will corrode the containers during fermentation. 2, put the cabbage in the container, try to fill all the space, if not good, you can cut some cabbage. 3. Fill it with boiling water, add a little salt or not. Hold it down with stones to prevent the cabbage from floating. Don't let the cabbage come out of the water (it is easy to rot when exposed to the air during pickling). The barrel mouth is sealed with plastic film and isolated from the air. If stored at 10-20℃ for more than 20 days, the higher the temperature, the shorter the fermentation time. The key points of making this step is the key to making sauerkraut, which may rot. The fermentation of kimchi is a process of lactic acid bacteria reproduction. Lactic acid bacteria are anaerobic, and mold bacteria are aerobic. Boiling water is added to remove oxygen from the water, so that other bacteria cannot reproduce and create living conditions for lactic acid bacteria. Sealing with plastic film is to prevent air from dissolving into water again. In the past, for the same purpose, the top of the tank was sealed with yellow mud. We don't need it now. Cover tightly with cover, and seal with plastic film without cover. In short, oxygen should not be allowed in. In order to consume oxygen in water, fresh sauerkraut, an additive for making sauerkraut, is also used to remove oxygen from water. /view/2078 12.htm
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