The invention provides a secondary
fermentation technique for a pickled Chinese cabbage bag. The secondary
fermentation technique comprises the following process steps of checking and accepting raw materials, treating the checked and accepted raw materials, performing cleaning, detecting
salinity, performing loading in a
barrel, adding
seasoning, adding
salt water, performing pressing with stones,and performing
fermentation, wherein the
seasoning is prepared from Chinese prickly ash granules, star aniseeds, chopped garlic, white granulated
sugar and Baijiu, and the Chinese prickly ash granules, the star aniseeds and the chopped garlic are uniformly stirred; the compounding proportion of
salt water is that the proportion of boiled fish with pickled Chinese cabbages and chili to the
salt water is 100 to 45, the level of the salt water needs to be higher than the level of pickled Chinese cabbages, and the salt water contains 0.2kg of DL-
lactic acid, 6-8k of salt and 94-92k of water whichform 100kg. The secondary fermentation technique for a pickled Chinese cabbage bag, provided by the invention, has the beneficial effects that a special fermentation process and a special
seasoning formula are used, and the pickled Chinese cabbage bag in the market is subjected to secondary fermentation, so that the mouth feel of the pickled Chinese cabbages is improved, the
flavor of the pickledChinese cabbages is improved, and the vacancy of a secondary fermentation process of the pickled Chinese cabbages in the market is filled.