[ENG SUB]解密! 如何在家輕鬆做正宗東北酸白菜! :: How to make Chinese Sauerkraut at Home!

東北酸白菜自己做比想像的還要簡單!
無須添加任何添加物, 不加醋酸, 不加防腐劑, 只有簡單的白菜, 水和鹽就可以製作了!
請一定看完整部影片再開始製作, 重點提示在影片最後喔!
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以下要點請注意:
1.白菜的部分建議使用進口韓國白菜因為台灣白菜含水太多,容易腐爛或太軟.
2.酸白菜一定不能碰到油和生水以及空氣.因為乳酸菌是厭氧的喜歡酸性環境,大量繁殖的時候其他雜菌就無法生存了,所以發酵ㄔㄥ
3.最上面的菜一定要泡在水裡以隔絕空氣,不
然會發霉
4.如果發現表面有白色泡沫,那是酵母菌,只要
完全撈除在補滿水就好,再撒些鹽,密封好,過幾
天再檢查一下沒有再出現就好了
5.酸菜醃漬最好20天以上,20天後亞硝酸鹽的
含量開始減少,30天左右最好,如果發酵太快可
以以到比較冷的地方
6.如果酸白菜免顯出現臭味而且顏變深,甚至
變黑那就要丟掉重新開始了
喜歡的話可以請問喝杯咖啡
微信讚賞：https://drive.google.com/file/d/18mAz...
PayPal: paypal.me/ten2eight/50twd
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Notice
1. Chinese cabbage is best used with low water cantent.
2.Containers and tools must not touch raw water and oil.
3.Lactic acid bacteria are anaerobic, so cabbage must be completely soaked in water, without contact with the air environment.
4.If white foam is found on the surface, it's Yeast. Just fish out the white foam and fill it with water, then sprinkle some salt to reseal it. Check again in a few days, as long as it doesn't show up again.
5.Chinese Sauerkraut should be soaked for 20 days, and after 20 days, the content of nitrite began to decrease. It is best to soak for more than 30 days before eating, and if fermentation is too fast , put it in a cold place.
6.If it smells, darkens or even blackens, it is necessary to throw it away and start over.
If you like please buy me a cup of coffee
喜歡的話可以請問喝杯咖啡
微信讚賞：https://drive.google.com/file/d/18mAz...
PayPal: paypal.me/ten2eight/50twd