1, choose vegetables. Every winter season after the harvest of cabbage, choose a large, full of heart, into a solid, disease-free, non-rotting cabbage, with a vegetable cutter to remove the cabbage roots, leaves, and then remove the old cabbage skin gangs.

2, hot water boiling. After the cabbage is selected, prepare a large mouth of the vat. Wash the inside and outside of the vat clean. Selected cabbage in the 50 ℃ or so seems to open not open hot water, see the cabbage boiling skin wilted as well, the cabbage will be taken out and squeezed dry. Cabbage head punch inside, leaf punch outside, one by one to press up, to pressure, pressure, until the whole vat is filled.

3, compaction. Choose a roughly 20 cm long, 10 cm high, 15 cm wide stone washed and pressed in the middle of the vat on top of the cabbage, to prevent the cabbage from floating up with the water after pickling acid.

4, add water and medicine. After boiling into the vat compacted cabbage, after 2-3 days after the natural wilting and sinking, this time the tank is filled with clean cool water, the tank is filled until. 6 days later, will be produced in Shenyang sauerkraut fresh 5 grams of a bag put into the tank, to prevent the sauerkraut from rotting.

5, pickling, filled with cabbage, water cabbage tank, placed in the indoor free space, the indoor temperature should be maintained at about 10 ℃. After about 15 days, the cabbage naturally turns into sauerkraut, you can eat. To eat from the top to the bottom layer by layer to take, take sauerkraut, never pressure on the sauerkraut on the stone out, in order to prevent the sauerkraut without the pressure of natural floating upward to become rotten. When eating sauerkraut, take as much as you can, don't take too much at once, in order to prevent the flavor, keep sauerkraut fresh, sweet and crispy.