How to make sauerkraut water: a complete analysis of traditional methods and modern techniques
Pickled cabbage water is a key raw material for making sauerkraut, and its quality directly affects the taste and flavor of sauerkraut. In recent years, with the popularity of healthy eating, the demand for home-made sauerkraut has gradually increased. This article will combine the hot topics and hot content on the Internet in the past 10 days to introduce you in detail how to make pickled cabbage water, and provide structured data for reference.
1. Basic principles of pickled cabbage water
The core of sauerkraut water is fermentation by lactic acid bacteria, which converts the sugar in the vegetables into lactic acid, thereby forming a sour taste. The following are the key factors for sauerkraut water fermentation:
| factors | function | best range |
|---|---|---|
| temperature | Affect lactic acid bacteria activity | 18-22℃ |
| Salinity | Inhibit the growth of harmful bacteria | 2-3% |
| time | Determine the degree of fermentation | 3-7 days |
2. Traditional method of making pickled cabbage water
1.Raw material preparation: Choose fresh Chinese cabbage or green vegetables, wash and dry them.
2.Container sterilization: Use ceramic or glass containers, scald and sterilize with boiling water.
3.Production steps:
| steps | Operation | Things to note |
|---|---|---|
| 1 | Vegetables cut into cubes | Uniform size |
| 2 | Rub with salt | 15g salt per kilogram of vegetables |
| 3 | Installation and compaction | exhaust air |
| 4 | Add water to seal | Use cool water |
3. Modern improvement methods
Based on the fermentation techniques that have been hotly discussed on the Internet recently, we have compiled the following improvement plans:
1.rapid fermentation method: Adding a small amount of ready-made pickled cabbage water as a starter can shorten the fermentation time to 2-3 days.
2.Flavor enhancement method: Add the following ingredients to enhance the flavor:
| Ingredients | Dosage | Effect |
|---|---|---|
| Zanthoxylum bungeanum | 5-10 capsules | Add flavor |
| ginger slices | 3-5 pieces | Remove the fishy smell |
| white sugar | 1 tsp | Promote fermentation |
4. Frequently Asked Questions
1.Why is my sauerkraut water moldy?
It could be that the container is not tightly sealed or the salt content is not enough. It is recommended to use a special pickle jar to ensure that there is always water in the water seal tank.
2.Can sauerkraut water be reused?
Yes, the fermentation effect of old sauerkraut in water is better. But add an appropriate amount of salt before each use.
3.Is it normal for bubbles to appear during fermentation?
This is completely normal and is a sign that lactic acid bacteria are active. If there are too many bubbles, open the lid slightly to release the air.
5. Health Tips
1. Using organic vegetables is healthier and reduces pesticide residues.
2. Check every day in the early stage of fermentation, and deal with any abnormalities immediately.
3. Patients with high blood pressure can appropriately reduce the amount of salt and switch to low-sodium salt.
With the above methods, you are sure to make delicious and healthy sauerkraut water. Remember to share your cooking experience so that more people can enjoy traditional food!
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