東北酸白菜｜不需汆燙、生水就能醃製，看到賺到Pickled Chinese Cabbage ｜字幕Eng Sub

正宗東北酸白菜
Pickled Chinese Cabbage
✅第一種方式～汆燙
大白菜洗一下放入滾水汆燙，每一面10秒鐘，放進玻璃瓶加滿煮過放涼的水，把白菜浸泡在水裏等待發酵。因為殺菌過，不需要加鹽。室溫20度，大約發酵一個月。
✅第二種方式～原始發酵
大白菜要不要清洗都可以，直接放入玻璃瓶，加入沒煮過的水掩蓋過白菜。加入一定比例的鹽抑制壞菌的生長。水：鹽=1 : 0.03 ｜室溫20度，大約發酵15天
✅發酵的天數會隨著溫度的不同有所變化
✅加入養樂多可以縮短發酵時間
✅發酵好的酸白菜放在冰箱可以保存一個月
✅發酵完的酸水可以繼續使用，縮短發酵時間，放在常溫保存就可以了

✅The first way ~ Blanch
Wash the Chinese cabbage and blanch it in boiling water for 10 seconds on each side. Put it in a glass bottle and fill it with cold water. Soak the cabbage in the water and wait for it to ferment. Because it has been sterilized, there is no need to add salt. Fermentation is about one month at room temperature about 20 degrees.
✅The second way ~ Original fermentation
The cabbage can be washed or not, put it directly into a glass bottle, and add uncooked water to cover the cabbage. Add a certain proportion of salt to inhibit the growth of bad bacteria. Water: Salt = 1: 0.03 ｜Room temperature 20 degrees, about 15 days of fermentation
✅ how many days of fermentation depending on the temperature
✅Adding Yakult can shorten the fermentation time
✅The fermented sour cabbage can be stored in the refrigerator for one month
✅The acid water after fermentation can be used continuously, shorten the fermentation time, and keep it at room temperature.

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