1. Jianchi: Large-scale production generally uses pickles for pickling. The vegetable pool is dug below the ground, and the size can be determined according to the amount of pickling. Generally, the size is 3 meters long, 2.5 meters deep, or 4 meters long, 3 meters wide and 2.5 meters deep. The bottom and walls of the pool are plastered with cement.
2, dehydration: Select the organization of fresh, less fiber, no disease pests of vegetables, cabbage, radish leaves, remove old yellow leaves and impurities, first wash in clean water, and then spread on a bamboo mat or hung on the rope to dry Dry water, 40% of the weight of fresh vegetables, then marinate into the pool or tank.
3, salted: According to the proportion of 3 kg of salt per 100 kg of raw materials, evenly sprinkled on the surface of the dish. When entering the pool, generally spread a layer of food and sprinkle a layer of salt, each layer of food should be properly pressed, the thickness of 30 cm per layer is appropriate. At the bottom of the pool, the first 5-6 layers of dishes are prepared with 10% less salt and left as cover salt. After the dish is filled with vegetables, the salt is sprinkled on the surface of the dish and sealed.
4. Sealing: Spread the non-toxic polyethylene film on the surface of the pool, and then apply a layer of thin clay on the surface of the pool. If the vegetable pool sealing layer in the fermentation process of the subsiding cracks should be promptly filled with mud sealed. It is preserved for 7-8 days at high temperatures in summer and autumn, and it is confined for 20 days when temperatures are low in winter and spring.
5. Drying: After pickling is completed, start the pool in time and clean and dry again. The drying should remove 75-80% of water.
6, after the cooked: After the second drying of the vegetable should immediately enter the clean vegetable pool, cylinder or altar sealed and cooked. That is, add 3-4 kg of salt per 100 kg of vegetable. Paving and sealing methods are the same as the curing process. After ripening time, it takes 6-7 days for high temperatures and 15-20 days for low temperatures. After being cooked, the product is taken out as a finished product and can be directly marketed. It can also be wrapped in a cool, dry place with a polyethylene film and stored for a long time without deterioration.
7, cooking: after the cooked product can continue cooking after drying. After cooking, moldy dried vegetables are more beautiful in color and richer in aroma. They can be packaged in small bags.
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