2. Peel the vegetables and peel the old skin and old tendons at the base of the cabbage. Don't damage the protruding knobs and the dishes' ears.
3. For the first pickling, use 3 to 3.5 kg of salt per 100 kilograms of stripped vegetables; when it is salted, step on tightly, leave 4% of the lidded salt on each layer, and it is best to leave all the salt on the lid. Sprinkle on the surface; spread bamboo partitions and add stones; stone pieces must be added in different stages, firstly make the more loose pieces of vegetables under pressure, and the subsidence of the pieces of vegetables is basically stable; the pieces of vegetables are watered; the first pickling is dehydrated The time is 36 to 48 hours. When the pickling dehydration time arrives, the pool will start to smash. When the pool starts, the head of the dish will be washed in the salt water while scouring the side. The bamboo base will be covered with bamboo partitions first. Around Zhou Zheng, the layers were stepped on when they were on the upper floor, and they stayed on for 24 hours.
4. For the second pickling, place the above-mentioned capsicum on the vegetable dish as above, add 8 kg of salt per 100 kg of the head after the first curing, spread salt evenly, and press the vegetable pieces, each layer. Leave 1% of salt on the lid; spread a layer of plastic cover on the surface to cover the solid vegetable pieces. Gaza is about 15 cm thick on the plastic. Check frequently and press on the sand to make the dish water completely submerge the head of the dish. Marinate 20 After about day, you can start the pool.
5. Washing and squeezing the sauerkraut: Wash the pieces in the salted chimney water that has been clarified and filtered. Then squeeze the dried water on the dried vegetable pieces and the moisture that may be pressed out of the vegetable pieces. When the squeezing, the squeezing cover must be To slow down, do not make the vegetable block deformation or rupture; on the press, should accurately grasp the discount rate, generally 62% to 64%.
6. Mix the ingredients on the altar. Mix the salted pieces, paprika, mixed spices, zanthoxylum, and sodium benzoate preservatives on the pressed crumbs and put them in the altar. Mixing standard: Each 100 kg of salt after the above-mentioned squeezed vegetables 4.1 kg, 1.25 kg of chili powder, mixed spices 0.15 kg, 0.05 kg of pepper, 0.05 kg of sodium benzoate, pepper not to grind; filled tightly away from the altar The mouth is 2 centimeters wide; 50 grams of salt is added to the mouth of the altar, and the dried leaves are covered again, or the plastic is covered. The mouth should be tightly sealed.
7. Cover and seal for several times 15 to 20 days after the altar to cover the mouth and remove the plug. If the altar is falling, loose it with a wooden stick and tighten it with a new one. Tighten up to 2 centimeters from the mouth of the altar. After the altar is plugged, clean the altar mouth with a clean cloth and seal it with cement. The cement should not be leveled above the altar mouth.
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