Scientific and hygienic method for making pickled cabbage. First of all, we need to choose high-quality raw materials. In the process of processing, every link is very rigorous and meticulous, and every link must be hygienic and clean. Only in this way can the quality of pickled cabbage be guaranteed. Unlike the processing workers in the 3 15 video. Clothes are sloppy, and some people walk barefoot and walk on sauerkraut in slippers, which is very unsanitary. During the processing, workers did not wear masks, gloves, etc. People are disgusting, not to mention the quality of hygiene, and they are definitely not clean. I have the following views on the scientific and hygienic method of making sauerkraut.

Select high-quality materials and corresponding ingredients. We all know that Chinese cabbage and a vegetable with big leaves and wide stems are the main raw materials for making sauerkraut. The raw materials we choose must have sufficient production cycle and good quality, and we can't make up for them with those rotten vegetables. Otherwise, it will affect the quality and taste of sauerkraut. Only high-quality raw materials can produce clean and hygienic sauerkraut. The process of making sauerkraut should be closely linked step by step, and the staff should wear clean and hygienic tools. Cleaning tools and sanitary tools, such as masks and gloves, should be used to connect each step. Ensure the sauerkraut is good, and don't have problems in the fermentation process and cause interference from other miscellaneous bacteria. Some miscellaneous bacteria will lead to a large increase in nitrite content in sauerkraut, which will make people poisoned if they eat it. The production cycle is almost the same, so be sure to consult a master. The period of making sauerkraut must be well controlled, neither too early nor too late. If it is too early, it may not taste good, and if it is too late, it may produce other substances harmful to the human body. You must consult an experienced master to make more hygienic and delicious sauerkraut. How to make clean and scientific sauerkraut? If you have any better comments, please leave a message in the comments section.