Korean spicy cabbage taste very authentic, can be eaten alone, fried rice, do a variety of food ingredients. It is also a difficult problem how to preserve our own spicy cabbage. Today, I'd like to give you some advice on how to store hot cabbage of Korean nationality.
1. In the production process of spicy cabbage, it is necessary to ferment the cabbage in a sealed container naturally, and endow the vegetable with special flavor and taste by fermentation.
2. In the process of fermentation, there will be countless lactic acid bacteria in the sealed container to grow and propagate, and this period of time is the key stage to determine the success or failure of spicy cabbage production, so it is very important to preserve it at this time. Therefore, the hot cabbage should be placed in a shady place where sunlight cannot reach after it is put into the container and sealed.
3. The most suitable temperature for lactic acid bacteria reproduction is 0-25 ℃, to avoid too high temperature, because the higher the temperature, the faster the growth of lactic acid bacteria. Therefore, if the hot cabbage is produced in the season or area with high temperature, it is necessary to observe or shorten the fermentation time, so as to avoid over fermentation and make the hot cabbage too sour.
4. Once the hot cabbage is fermented to the appropriate acidity, it is the best time to taste the delicious food. At this time, it should be stored in the refrigerator, so that the lactic acid bacteria will not continue to grow, resulting in the over acid of hot cabbage.
5. Even the fermented and pickled hot cabbage has a certain shelf life. It is suggested that clean, water-free and oil-free chopsticks and spoons should be used to prevent the deterioration of pickles. There is also strength with small containers to marinate, eating more convenient, Kaifeng as soon as possible to eat.
6. If there is a large amount of food at one time, it can be packaged in small containers or plastic bags after fermentation, and take as much as you can to reduce the contact between hot cabbage and the air and maintain the best freshness. It is also a method that will not make the hot cabbage sour easily.
7. Once the hot cabbage comes into contact with the air, it is easy to turn sour and the delicious food will be lost. Therefore, the sooner the cabbage is taken out, the better.