Tools: a pickle jar and a big stone.

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

working methods

1. The cabbage you bought should be kept outside in a cool and ventilated place for a few days, so that the moisture of the dish will be less;

2. Pickled sauerkraut is best to choose a small solid dish, break off the outer leaves of the dish, cut off the roots of the dish, wash each root, and then put it in the jar;

3. Install the jar: (Northeast dialect: Zhuang jar), first make sure that the jar is placed in a cold and unfrozen place. After cleaning 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, start from the bottom, sprinkle a handful of big grains of salt on each layer of cabbage, code it on the top of the jar, and pick some old cabbage bangzi with big leaves to cover it.

4. On the third morning, open the jar mouth and pour cold water along the edge until the jar is full of Chinese cabbage, seal the jar mouth and wait for natural fermentation. Sauerkraut can be eaten in a month to a month and a half.