1, sauerkraut, to choose fresh Chinese cabbage, to remove the outer layer of the old gang, and then put it outdoors, air-dry for about three days, and evaporate some water.

2. Divide the dried cabbage into two parts in the middle, put water in the pot and heat it until it boils, then blanch the cabbage in boiling water. Scalding Chinese cabbage means scalding its roots and noodles with incense. Finally, after scalding the leaves, let them cool, and then put them directly into a container filled with hydrochloric acid vegetables for strong compaction.

3. The next day, clean water was put into the pickling container to make it not pass the cabbage, then it was sealed with plastic wrap, put into the environment of 5 to 10, and naturally fermented for about 20 days. The sauerkraut inside can be fermented, and you can smell a strong sour taste after opening it.