The invention discloses a Chinese sauerkraut
pickling method which is characterized by comprising the steps of preparing vegetables, heating the vegetables, quickly cooling and
drying the vegetables, putting the vegetables into a pot, adding water, adding
vitamin C, adding
lactic acid bacteria, compacting, fermenting in the pot and the like. According to the Chinese sauerkraut
pickling method, the
pickling time is short; nutritional components of the original Chinese cabbages are furthest retained; Chinese sauerkraut is enriched with the nutritional substances such as the
vitamin C,
ammonia acid,
organic acid and dietary fibers; by the adoption of the clean and sanitary pickling method, the Chinese sauerkraut contains a large amount of edible nutritional components; natural
plant enzymes can be produced in a pickling process, so that the effect of keeping the normal
physiological function of the
gastrointestinal tract can be achieved; furthermore, the upper parts of the Chinese sauerkraut are jade white, and the Chinese sauerkraut leaves and the heart of the Chinese sauerkraut are slightly yellow, so that the tender feeling is achieved; the Chinese sauerkraut tastes sour and delicious and can stimulate the
appetite. The method is scientific and reasonable; the content of
lactic acid bacteria is high, so that the Chinese sauerkraut can be quickly fermented, and the phenomenon that the health of a
human body is harmed as amine substances are produced in the initial stage of
fermentation due to high harmful
bacteria content and
nitrite amine is produced under the reaction between the amine substances and
nitrite in the later stage of the
fermentation is avoided; furthermore, the production of the
nitride can be reduced because the content of the
lactic acid bacteria is high.