Sauerkraut yog cov khoom noj tau zoo haum. Cov khoom yog siv hauv kev ua noj ua haus los ntawm ntau tus niam tsev hauv kev npaj zaub xam lav, pies, kua zaub, chav kawm thib ob. Nws tsis yog qhov nyuaj rau ferment zaub qhwv, thiab nws tsis zoo rau lub sijhawm ntev yog tias qee yam kev mob cia.
Nws paub tias zaub qhwv yog fermented ntawm qhov siab kub (los ntawm 20 thiab sab saud), feem ntau 3-6 hnub yog txaus rau fermentation, tom qab ntawd cov khoom yuav tsum tau muab tshem tawm mus rau qhov chaw txias kom thiaj li tsim tau cov lactic acid. Yog tias qhov no tsis ua tiav, ces cov zaub pob yuav tsuas yog ua rau oxidize thiab ua rau tsis haum rau tib neeg kev noj haus.
Lactic acid fermentation tso tseg tag nrho ntawm qhov kub ntawm 4-6 degrees Celsius. Yog tias cov zaub qhwv nyob rau hauv cov kua zaub lossis lub hwj nrog lub hau kaw, thaum cov khoom tiav nrog brine, tom qab ntawd lub txee lub neej ntawm cov thooj no hauv tub yees tuaj yeem ncav cuag 30-45 hnub (qis dua qhov kub, lub sijhawm no ntev dua)). Nws yog qhov tsis xav kom khaws zaub qhwv rau ntau dua ib hlis thiab ib nrab ntawm saum toj no-xoom kub.
Yog hais tias lub txee lub neej ntawm lub workpiece tuaj txog qhov kawg, tab sis nws yog kev tu siab kom muab pov tseg, tom qab ntawd khov nyob rau hauv cov ntaub ntawv no yog qhov kev xaiv xwb. Ua li no, cia li hloov cov zaub qhwv rau lub thawv yas thiab muab tso rau hauv lub freezer. Ntawm qhov tsis txias tsis sov, qhov khoom yuav tsis puas rau lub sijhawm ntev, nws tuaj yeem siv mus txog ib xyoos.
Tam sim no rau khaws cov zaub qhwv hauv lub tub yees tsis muaj brine. Koj yuav tsum to taub tias brine yog cov ua kua uas tiv thaiv cov zaub nyoos tsis tuaj, ua kom huab cua tsis zoo, yog li koj yuav tsum khaws cov zaub tsuas yog hauv brine. Cov zaub qhwv uas tsis muaj brine yog cov khoom uas lwj tau, nws yog qhov tsim nyog rau noj xwb rau thawj 2-3 hnub nrog kev cia khoom nyob hauv tub yees
