用真空袋发酵泡菜，只需要十天，不生花，不软烂，我不知道为什么这么简单。【酸菜】【酸黄瓜】【泡菜】

Ingredients

• 906 g Napa Cabbage (firm leaves, medium size, roots trimmed, outer wilted leaves removed)
• 4 g Sea Salt (non‑iodized, fine grain)
• 3 g Granulated Sugar (plain white sugar)
• 500 ml Cold Boiled Water (boiled then cooled to room temperature; used to soak cabbage)
• 30 ml High‑Quality White Wine (for sterilizing utensils; optional substitute with white vinegar)
• 1 Food‑Grade Vacuum Seal Bag (30×40 cm) (must be airtight and food safe)
• 1 Household Vacuum Sealer (electric vacuum machine for extracting air)

Instructions

1. Sanitize Utensils

   Wash all bowls, cutting board, knife, and the vacuum bag with hot, soapy water, then spray the surfaces with a small amount of high‑quality white wine and let dry.

   Time: PT10M

2. Prepare the Cabbage

   Remove outer wilted leaves, cut off the soil‑contacting root ends, and slice the cabbage into 1‑2 cm strips. Discard any bruised spots.

   Time: PT10M

3. Weigh and Add Seasonings

   Weigh the cabbage (≈906 g). Add 4 g sea salt and 3 g granulated sugar, then toss gently to distribute evenly.

   Time: PT5M

4. Cold Boiled Water Soak

   Pour enough cold boiled water (about 500 ml) over the seasoned cabbage to just cover it. Let it sit for 12 hours at room temperature to kill surface microbes and displace oxygen.

   Time: PT12H

5. Transfer to Vacuum Bag

   After soaking, drain excess water (reserve a small amount of brine for later if desired). Place the cabbage, remaining brine, salt, and sugar into the vacuum bag. Ensure the sealing area is free of salt or sugar crystals.

   Time: PT5M

6. Vacuum Seal

   Insert the bag into the household vacuum sealer and extract all air. Seal the bag tightly.

   Time: PT2M

7. Fermentation

   Place the sealed bag in a dark area at about 30 °C (room temperature). Let ferment for 10 days. Check the bag daily; if it swells, cut a small corner to release CO₂ and reseal immediately.

   Time: PT240H

   Temperature: 30°C

8. Release Excess CO₂ (Mid‑Fermentation)

   On day 5, if the bag is noticeably swollen, cut a tiny corner, let the gas escape, then reseal with the vacuum sealer.

   Time: PT5M

9. Finish and Store

   After 10 days, open the bag, taste the sauerkraut. Drain the brine (it can be used to water plants). Transfer the kimchi to a clean glass jar and refrigerate.

   Time: PT5M

Nutrition Facts

Calories

25

Protein

1 g

Carbohydrates

5 g

Fat

0 g

Fiber

2 g