It is safer to eat pickled sauerkraut, preferably after one month.

Method of pickling pickled cabbage:

Chinese cabbage is cleaned, dried, blanched in a pot with boiling water after changing the knife, and can be taken out and cooled in about two minutes. The Chinese cabbage is neatly packed in a jar, and marinated for four or five days. The specific steps are as follows:

Ingredients: about 8 Chinese cabbage or Chinese cabbage, and appropriate amount of mineral water.

1. First select dry white leaves, and then rinse them off.

2. Then put it outside in the sun until it is wet and soft.

3. Put one or two knives on the sliced Chinese cabbage. It is more convenient to blanch it after slicing, and you can blanch it in the pit.

4. Prepare a large pot, boil the water in the pot, then blanch the Chinese cabbage in boiling water, turn around and cook for about 2 minutes.

5. The Chinese cabbage should not be blanched for too long. It can be taken out and cooled before and after blanching.

6. Prepare a pickle jar or a glass jar. Try not to choose a plastic bucket, and put the cabbage neatly in the jar.

7. Then pour in a few bottles of mineral water or tap water, as long as you don't drench the cabbage.

8. put some big stones to compact the Chinese cabbage. don't float a little on it, it will go bad easily. Marinate for four or five days before eating.

9. Pickled sauerkraut is ready.