How to pickle sauerkraut
Sauerkraut is one of the representatives of traditional Chinese fermented foods, especially popular in northern areas. Not only does it have a unique flavor, it also prolongs the shelf life of vegetables. In recent years, with the rise of healthy eating, homemade sauerkraut has also become a hot topic. This article will introduce the brewing method of sauerkraut in detail, and attach relevant data for reference.
1. Basic principles of sauerkraut
Sauerkraut is produced through lactobacilli fermentation. Under anaerobic conditions, lactic acid bacteria convert sugars in vegetables into lactic acid, giving sauerkraut its unique sour taste and aroma. The following are the key factors in sauerkraut fermentation:
| factors | best conditions | function |
|---|---|---|
| temperature | 15-20°C | Promote the growth of lactic acid bacteria |
| salt concentration | 2-3% | Inhibit harmful bacteria and promote fermentation |
| time | 15-30 days | Complete the fermentation process |
2. The steps of making sauerkraut
1.Material selection: Choose fresh, disease- and insect-free cabbage or other suitable vegetables. Remove the outer layer of old leaves, wash and dry the surface moisture.
2.salt treatment: Cut the cabbage into slices or pickle it whole, and sprinkle evenly with salt. The amount of salt used is about 2-3% of the weight of cabbage.
3.Fermentation in jars: Place the processed cabbage tightly into a clean fermentation container, and press it with a heavy object to ensure it is completely submerged in the vegetable juice. Seal the container and place it in a cool place for fermentation.
| fermentation stage | time | Features |
|---|---|---|
| Early stage | 1-3 days | Bubbles are generated and the color of the dish begins to change |
| medium term | 4-10 days | The sour taste is obvious and the lactic acid bacteria are active |
| later stage | 11-30 days | Ripe flavor and stable acidity |
3. Nutritional value of sauerkraut
The fermentation process not only gives sauerkraut its unique flavor but also increases its nutritional value. The following are the main nutrients of sauerkraut:
| Nutritional information | Content (per 100g) | Efficacy |
|---|---|---|
| Vitamin C | 20-30mg | Antioxidant, enhance immunity |
| Lactic acid bacteria | 1×10⁸CFU | Regulate intestinal flora |
| dietary fiber | 2-3g | Promote digestion |
4. Things to note when making sauerkraut
1.Hygiene requirements: All utensils must be strictly disinfected to avoid contamination by miscellaneous bacteria that may lead to corruption.
2.Avoid mildew: Make sure the vegetables are completely submerged under the liquid surface, as they are prone to mold when exposed to air.
3.temperature control: Too high a temperature will accelerate spoilage, and too low a temperature will delay fermentation.
4.nitrite: The nitrite content is high in the early stage of fermentation. It is recommended to eat it after 20 days.
5. Innovative ways to make sauerkraut
In recent years, with the exchange of food culture, many innovations have appeared in the production of sauerkraut:
| Innovation type | Features | represent |
|---|---|---|
| Instant sauerkraut | Completed in 3-7 days | Add starter culture |
| mixed fermentation | Various vegetable combinations | Cabbage + radish + pepper |
| low salt sauerkraut | Salt content 1-1.5% | health orientation |
The preparation of sauerkraut seems simple, but the principles of microbiology and food science contained in it are very subtle. Mastering the correct brewing method will not only make delicious sauerkraut, but also ensure food safety. As people re-recognize the value of traditional fermented foods, sauerkraut, an ancient food, is taking on new life.
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