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, for the same purpose, the top of the tank was sealed with yellow mud. 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 human body), pickled cabbage produces a lot of lactic acid, which is not only delicious, but also beneficial to human body.

It's delicious to use casserole

Cut sauerkraut into shreds,

Stir-fried ribs in water,

First, oil the casserole.

Stir-fried ginger and garlic,

Stir-fried ribs and sauerkraut,

Add seasoning (be sure to have big Chili packets) vermicelli and stew the soup slowly.

The more stew, the better.

Stewed vermicelli with pork and sauerkraut

A package of pickled cabbage (bought in vacuum), 450g of pork belly with skin, vermicelli or vermicelli (depending on personal preference for this kind of food), water, ginger, sugar, salt, sesame oil, chopped green onion, garlic paste and soy sauce. k{K

Practice: 1, pour water into a large pot, about 9 cups, pork belly is slightly hard, cut into large pieces, put it in the pot, and cook with ginger slices until boiling. Turn off the heat, skim off the foam, add sugar, and continue to cook for about 40 minutes until the meat slices are soft and rotten. Soak the vermicelli in warm water until it becomes soft. If you use vermicelli, remember to cut off the long vermicelli so as not to look too long.

2. Take out the sauerkraut and put it in the pot until it boils again. At this time, put it into vermicelli or vermicelli, cook for about 10 minute, add sesame oil and mix well. Sprinkle with chopped green onion and serve.

3. When eating, you can attach a dish of garlic sauce dipped in sliced meat.