Tools: a pickle jar and a big stone.

Ingredients: 20 northeast Chinese cabbages, 2 kg of big grain salt, and water.

Next, you can start pickling sauerkraut. Specific practices are as follows:

The first step: put the bought cabbage in a cool and ventilated place outside for a few days, and the water content of the dish will be smaller;

Step 2: Picking pickled cabbage is best to select small solid vegetables, break off the outer leaves of the vegetables, cut off the roots of the vegetables, then wash each one and put it in the jar;

Step 3: Fill the altar: (Northeast dialect: Zhuangtan). First, fix the jar in a cold and unfrozen place. After washing the vegetable jar, put the cabbage tightly in the jar and try to fill all the space. Cut the cabbage that is too big in half. Sprinkle a handful of large grains of salt on each layer of cabbage from the bottom. Pile it behind the altar and cover it with some big-leaf old badminton.

Step 4: On the third morning, open the jar mouth and pour cold water along the edge until the jar is full of cabbage, seal the jar mouth and wait for natural fermentation, and the sauerkraut can be eaten in one month to one and a half months;

Matters needing attention in pickled Chinese sauerkraut:

You can't stick oil in the pickling process to prevent cabbage from rotting;

For more than one month, the outside temperature should be 5- 10 degrees Celsius, and the vegetable tank should be placed in a place that is protected from light and cold.

On the one hand, the cabbage is pressed with stones, so that the cabbage will not come into contact with water. This can isolate the air and prevent Chinese cabbage from deteriorating and rotting during pickling;

Let it ferment slowly in a cold place, and the pickled sauerkraut is white and yellow in color, refreshing and crisp, and sour and crisp with a little sweetness;