How to make Laotan pickled cabbage: a complete guide from selecting ingredients to pickling
Laotan pickled cabbage is one of the representatives of traditional Chinese fermented foods and is deeply loved for its unique sour taste. In recent years, with the popularization of the concept of healthy eating, the popularity of home-made Laotan sauerkraut continues to rise. This article will introduce you to the complete process of making Laotan pickled cabbage in detail, and attach key data for reference.
1. Core data for making Laotan pickled cabbage
| Project | Standard parameters | Things to note |
|---|---|---|
| Main ingredient selection | Mustard greens/cabbage 5kg | Choose fresh, pest-free vegetables |
| salt ratio | 2-3% of vegetable weight | Coarse salt works better |
| Fermentation time | 15-30 days | The best temperature is 20-25℃ |
| acidity range | pH value 3.5-4.2 | Test paper available |
| Container requirements | Ceramic/Glass altar | Need strict disinfection |
2. Detailed production steps
1. Raw material preparation stage
Choose fresh mustard greens or cabbage, remove yellow leaves and impurities. After cleaning the vegetables, place them in a ventilated place to dry for 1-2 days until they become wilted. This step can effectively remove excess moisture and prevent spoilage during the pickling process.
2. Marinating process
Place the prepared vegetables into sterilized jars in layers, and sprinkle salt evenly on each layer. Use a clean, heavy object to compact the vegetables so that they are completely submerged in their juices. Seal the mouth of the jar and place it in a cool place to start fermentation.
3. Key points of fermentation management
The altar needs to be opened and deflated every day for the first 3 days to prevent the altar from exploding due to excessive air pressure. Keep the ambient temperature stable during fermentation and avoid direct sunlight. You can try the taste after 10 days and decide to continue fermentation or stop it according to your personal preference.
3. Solutions to common problems
| Problem phenomenon | Possible reasons | Solution |
|---|---|---|
| White film on the surface | Lack of sealing/insufficient amount of salt | Remove white film and replenish salt |
| Not enough sourness | Not enough fermentation time | Extend fermentation time |
| There is a peculiar smell | Container contamination | Re-sterilize containers |
| Vegetables become soft | Too much salt | Adjust the salt amount next time |
4. Healthy Eating Suggestions
High-quality Laotan pickled cabbage should be naturally yellow-green in color, with a fragrant and sour taste but no peculiar smell. It is recommended to marinate for 20 days before eating, which can effectively reduce the nitrite content. Use clean tools each time to avoid contaminating remaining sauerkraut.
5. Innovative and changing practices
You can add the following auxiliary ingredients when pickling according to your personal taste: Sichuan peppercorns (10-15 pieces), dried chili peppers (3-5 pieces), garlic cloves (5-8 cloves). Not only do these ingredients add flavor, they also act as a natural preservative.
Through the above steps, you can make an authentic home version of Laotan pickled cabbage. Fermented foods are rich in probiotics, but be sure to eat them in moderation. It is recommended that the amount of each preparation be controlled at 3-5kg to ensure the freshness of the ingredients.
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