A woman in Daqing pickled sauerkraut in a coke bottle at home. After nearly ten days of fermentation, she was about to unscrew the lid when sauerkraut suddenly gushed out and splashed all over the sink. Although she was psychologically prepared in advance and had heard from friends that pickled sauerkraut might be sprayed out, she was really shocked when she met such a situation for the first time. The netizen who knows what happened to her said that she would stick a few small holes in the bottle and try again in the future.

Pickled sauerkraut is a kind of food that most people in Northeast China often eat and cook. Although the practice seems simple, a plastic product can be made, but experienced people know how to avoid splashing pickled sauerkraut. Pickled sauerkraut, when you press the bottle, means that it contains a certain amount of gas, so be careful when you open it. So, what should we pay attention to when pickling sauerkraut?

First of all, the practice of pickling sauerkraut is very simple. Wash the Chinese cabbage, remove the roots and rotten leaves, control the drying water and cut into shreds, which can also make the taste faster.

Secondly, after the cabbage is cut, sprinkle salt evenly and sprinkle some on each layer. Slowly knead the cabbage until it tastes delicious, and then enlarge it. The container must be dry and there can be no oily sewage. It is best to clean it with alcohol or white wine, then wash it and dry it naturally, otherwise the sauerkraut will soon go bad.

Finally, this is also the key step to decide whether you can eat delicious Chinese cabbage in the end, that is, seal the bottle for one month. When sealing, don't screw the lid too tightly. Both plastic bottles and glass bottles produce gas during the sealing process. If the bottle mouth is tightly sealed, it will gush out and even explode as soon as it is opened.

In addition, when pickled sauerkraut is found to be discolored, such as dark and gray, too soft and rotten, too salty or too sour, don't eat it again. It may be that Chinese cabbage has deteriorated during the curing process.