2
Sprinkle a few handfuls of big grain salt on the bottom of the jar (coarse salt must be used, which is available in the market), and then put the Chinese cabbage in the pot for scalding-put the roots first, then put the whole tree down, turn it around and take it out. At this time, the Chinese cabbage leaves are a little soft and slightly discolored. Leave the scalded Chinese cabbage aside to dry for an hour or two, and let it cool.
3
Put the Chinese cabbage in the jar, turn around one by one, put it firmly, sprinkle some salt on one layer of Chinese cabbage, and leave no gap between vegetables.
4
put the Chinese cabbage in the jar, turn it around layer by layer, put some salt on one layer of Chinese cabbage, and leave no gap between vegetables.
5
press a big stone on the top Chinese cabbage to compact it.
6
After three or four days, pour water into the jar until it overflows the cabbage, and then cover the jar with a big breathable cover. The sauerkraut will be pickled in a month. The leaves of Chinese cabbage are yellow and sour, so you can eat them. Take what you eat when you eat.
END
Precautions
1
1. Don't scald the cabbage too much, it will easily rot the jar;
2. The whole process must be oil-free, the container is oil-free, and the tools are oil-free, and the pickled cabbage will also rot if it is stained with oil;
3. There are always broken and unhealthy cabbages in the bought cabbages. Don't throw them away when you peel them off. Boil them in boiling water and dry them in cold water, and seal the jars with them, so as to make the best use of them and not waste them!
4. After two or three days, open the tank to see how much water the cabbage has put in. If there is less water in the tank, add cold water (it is better to use raw tap water when it is left over from scalded vegetables at that time). In a few days, the cabbage will be slowly put into the water with the infiltration of salt. If there is more water in the tank, scoop it out with a clean and oil-free cup. In short, just don't expose the vegetables at the top, which will be moldy.
5. The ratio of vegetables to salt: 1 Jin of vegetables is about 4 grams of coarse salt (Dalian is called second crop salt);
6. Put less salt in the lower layer, and put more salt as you go up, because the lower layer is the last to eat and the pickling time is the longest. If there is more salt, the last dish will become salty;
7. Temperature is very important. The outdoor temperature of 1-15 degrees can be accumulated. It is best to place the sauerkraut jar at about 5-1 degrees. If the temperature is too high, it is easy to rot, and if the temperature is low, it does not like acid.
8. It takes more than one month from the time when Chinese cabbage is put into the tank to the time when it is taken out for eating. Pickled sauerkraut that has been marinated for less than one month cannot be eaten, which is toxic;
9. The quality of raw materials affects the taste of finished products. Only delicious cabbage can pickle delicious sauerkraut.