Ingredients: Chinese cabbage, salt,

Specific production steps:

1. Remove the old leaves and roots of Chinese cabbage, then divide the Chinese cabbage into four parts, rinse it with flowing clean water, and then control the water for later use.

2. Boil the water in the pot, add the cabbage after the water is boiled, scald it for about 5 seconds, take it out and let it cool, let the cabbage cool, and squeeze out the water.

3. Prepare a water-free and oil-free bottle, first put a layer of cabbage, then sprinkle some salt, then spread a layer of cabbage on it and sprinkle some salt, so that the cabbage can be mashed at one time, and finally press the porcelain, cover it and seal it for a week. You can eat it.

Such a simple, crisp and refreshing sauerkraut is ready. Pickling 5 Jin at a time is more delicious than spicy cabbage. You can try.

Cooking skills:

1, Chinese cabbage must be washed with flowing water, so as to effectively remove the dirty things in Chinese cabbage.

2. When drowning, you can take out the cabbage in about 5 seconds, and the cabbage must be dried.

3. Sauerkraut must be cleaned. There must be no oil or water in the bottle, or the sauerkraut will go bad.

Remember the friends you like ~