1. Prepare containers, plastic buckets, jars and jars. Iron and aluminum containers cannot be used because lactic acid will corrode the containers during fermentation.

2, put the cabbage in the container, try to fill all the space, if not good, you can cut some cabbage.

3. Fill it with boiling water, add a little salt or not. Hold it down with stones to prevent the cabbage from floating. Don't let the cabbage come out of the water. The barrel mouth is sealed with plastic film and isolated from the air. If stored at 10-20℃ for more than 20 days, the higher the temperature, the shorter the fermentation time.

This step is the key to making sauerkraut, which may rot. The fermentation of kimchi is a process of lactic acid bacteria reproduction. Lactic acid bacteria are anaerobic, and mold bacteria are aerobic. Boiling water is added to remove oxygen from the water, so that other bacteria cannot reproduce and create living conditions for lactic acid bacteria. Plastic film sealing is to prevent air from dissolving into water again. In the past, the top of the tank was sealed with yellow mud for the same purpose. I don't need it now. Cover tightly with cover, and seal with plastic film without cover. In short, oxygen should not enter. In order to consume oxygen in the water, I also use fresh sauerkraut, an additive for making sauerkraut, to remove oxygen from the water, but I don't like to use additives.

After fermented by lactic acid bacteria (lactic acid bacteria are beneficial to people), pickled cabbage produces a lot of lactic acid, which is not good in taste and beneficial to human body.