Pickled cabbage processing technology
Chinese cabbage is one of the vegetables that our country's broad population likes to eat. Its pickling method is various. Now we introduce the processing technology of sour cabbage as follows: 1. Raw material treatment: Select the small fresh cabbage, remove the old leaves, clean it, and then dry the whole plant until it is half dry, so that the vegetable body becomes soft (or 1-2 minutes in boiling water). 2. Salt and salting: Add salt by 2%-4% of the weight of the vegetables after drying. Rub together with the vegetables until the body is wet. Layers are staggered into the tank and pressed tightly. Spread a layer of salt on the surface and pour a certain amount of cold boiled water. It is advisable to grow 10 cm above the surface of the dish. After about 15 days, it can be matured by natural fermentation. Disposable Coverall Suit Protective Clothing Coverall Suit Luck Medical Consumables Co.,LIMITED , https://www.luckmedical.com