简单卫生腌东北酸菜【素食】，乳酸菌发酵，安全放心 Easy Homemade Chinese Sauerkraut
在家制作东北酸菜 how to make Chinese Sauerkraut at home
食盐是白菜重量的 1.5%; 器具不可以有油。玻璃瓶密封不透气; 腌制一个月以上，温度十五摄氏度左右。开封后，冰箱冷藏保存。
Salt to napa cabbage ratio: 1.5 wt%; no oil on cooking ware, fermentation for at least 1 month around 15 oC.
music:
Sunny Rasta by Alexander Nakarada | https://www.serpentsoundstudios.com
Music promoted by https://www.free-stock-music.com
Attribution 4.0 International (CC BY 4.0)
https://creativecommons.org/licenses/by/4.0/
Видео 简单卫生腌东北酸菜【素食】，乳酸菌发酵，安全放心 Easy Homemade Chinese Sauerkraut канала 海涛蜀黍
食盐是白菜重量的 1.5%; 器具不可以有油。玻璃瓶密封不透气; 腌制一个月以上，温度十五摄氏度左右。开封后，冰箱冷藏保存。
Salt to napa cabbage ratio: 1.5 wt%; no oil on cooking ware, fermentation for at least 1 month around 15 oC.
music:
Sunny Rasta by Alexander Nakarada | https://www.serpentsoundstudios.com
Music promoted by https://www.free-stock-music.com
Attribution 4.0 International (CC BY 4.0)
https://creativecommons.org/licenses/by/4.0/
Видео 简单卫生腌东北酸菜【素食】，乳酸菌发酵，安全放心 Easy Homemade Chinese Sauerkraut канала 海涛蜀黍
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