How to ensure that pickled sauerkraut in Northeast China will not rot for a year?
It is said that in order to preserve pickled sauerkraut for a long time, the water content in it must be reduced. For example, pickled sauerkraut will be pickled with a lot of salt, so that the water inside will be soaked out by salt, and then it will become salty, and the water will overflow and the storage time will be correspondingly longer.
? In addition to salt, pickled sauerkraut will also add some pepper, pepper and anise cinnamon, which can improve the taste and play the same role as salt. Sometimes some white wine or rice wine is added, which has the function of sterilization and disinfection.
? However, the key to keep a can of sauerkraut from deteriorating for one year lies in the last step, sealing.
People usually use a sealed big jar to hold sauerkraut, which has better sealing performance, and then seal it around the jar with cold water. This is mainly to isolate the air, prevent the air from oxidizing sauerkraut, and shorten the preservation time of sauerkraut.
It is especially important to note that every time you take sauerkraut, you must wash the chopsticks with sauerkraut. You can't bring water or oil on the chopsticks, otherwise the sauerkraut will go bad.
? In addition to these human factors, the weather in the northeast is also a key reason why sauerkraut can be successfully preserved for so long. As we all know, the weather in the northeast is cold all the year round, so many things can be preserved for a long time even if they are not put in the refrigerator. Similarly, sauerkraut is especially suitable for making sauerkraut in such cold weather. Even if the steps are not in place, sauerkraut will not deteriorate quickly. It can be said that this is the innate environmental advantage.
? Similarly, the weather is too hot to make kimchi, even if the steps are proper, it is possible that the kimchi will soon deteriorate in hot weather.