积酸菜 酸白菜 / 东北酸菜的做法 不长白花的窍门 Sauerkraut

积酸菜，做东北酸菜，是小时候每年秋冬季节父母必做的囤菜准备之一了。乳酸发酵的过程会产生二氧化碳气体，总有朋友问有没有不需要看管定期开盖排气，又不担心涨破瓶子的方法。今天先分享了一个自制泡菜罐子的方法，不长白花，卫生省心。⬇️💖⬇️💖⬇️ 配方在下面 ⬇️💖⬇️💖⬇️

酸菜的做法

新鲜的大白菜
泡菜盐/ 无碘盐

盐的用量(克数)=白菜的重量 (克数) × 0.025
比如：
如果用1000克大白菜，则需要加25克盐

21~24摄氏度的避光环境里，发酵3~4周
温度低，发酵时间会更长些

温馨提示：
1.白菜丝要完全浸没在盐水液面以下，这是不长白花的关键；
2.虽然这种情况很少发生，一旦你白菜里的水分不够，把一些水烧开，溶解盐进去，自制盐水，彻底放凉之后，填到容器里。盐水的浓度是3%，也就是每1000克水，加30克盐；
3.发酵过程中，一旦发现水位低于白菜了，补充3%的盐水就可以继续发酵。

How To Make Sauerkraut

fresh napa cabbage/ Chinese cabbage
pickling salt/ canning salt/ Iodine free salt

The amount of salt needed (grams)=weight of napa cabbage (grams) × 0.025
For instance,
If you have 1000g of napa cabbage, then you will need 25g of salt

Ferment for 3~4 weeks at 21~24 C or 70~75F in a dark place
It requires longer fermentation if temperature is lower


Friendly reminder:
1. All sliced cabbages should be completely submerged under the brine. This is the key to ensure you don’t have the white film on the surface of your sauerkraut;
2. Although it rarely happens, if you find the water from the cabbage is not enough to have your cabbage submerged, you can also make some brine. Boil some water, add salt, let cool completely before use. The brine should be 3%. For instance, add 30g of salt to every 1000g of water;
3.If you find the brine level lower than the sauerkraut during fermentation, you may also add the 3% brine mentioned above.

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