1, pickled cabbage, to choose fresh cabbage, to remove the outer layer of the old gang, and then put it outdoors, dry to about three days, evaporate part of the water.

2, after the drying of the cabbage from the center in two, in the pot of water heating boil, and then the cabbage into the boiling water hot, hot cabbage is hot with incense hot its roots and gangs, and finally hot cabbage leaves hot after, let it cool down, and then directly placed in the salt pickle container, hard compaction.

3, in the next day like pickling containers into the water, let the water did not exceed the cabbage, and then sealed with plastic wrap, placed in the environment of 5 to 10 degrees, natural fermentation about 20 days, the inside of the sauerkraut will be able to complete the fermentation, after opening the strong sour flavor can be smelled.

4, want to make their own pickled cabbage delicious, pickled pickle container is very important, the best choice of large water tank or enamel pots, can not use containers containing metal components, or pickled pickle is easy to deteriorate, and pickled pickled after the flavor is also relatively poor.

5, you want to make a good pickled cabbage delicious, pickling temperature is also very important, absolutely can not put the pickled cabbage in a high temperature environment pickling, so that it fermentation speed is too fast, easy to let the cabbage deterioration, if you put it in the environment of 5 to 10 degrees of slow fermentation, so that it is the acid and the release of the slower, can make pickled sour cabbage flavor is particularly good.

6, want to make good pickled cabbage flavor, pickling process must be kept sealed, and pickling time can not be less than 20 days, it is best to pickled cabbage after thirty days and then take out to eat, so it will make its sour flavor is more intense, eat up the taste is particularly good.