You don't need to put salt, just scald it in a boiling pot, then press it with stones in water for three or four days, and it will be very sour, which is much more convenient than making sauerkraut in the northeast!

working methods

1. Wash the bought Chinese cabbage and put it in the sun for a day. It's best to blanch it when it becomes soft. Of course, you can also blanch directly without drying.

2. Choose Chinese cabbage as sauerkraut, then cut the thick vegetable root into two parts with a knife.

3, the pot of boiling water must not have a little oil. After the water is boiled, enlarge the cabbage and first put the roots in the water.

4. Then turn it over and iron the other half.

5, hot dishes, put in the jar, if you like to eat northeast sauerkraut, you can sprinkle some salt at this time.

6. Press the dish down with a big stone, and then pour in cold water that hasn't touched the dish. If you are not at ease, you can also put cold boiled water. Don't let the water run through the vegetables, they will rot easily if exposed.

Also, it should be noted that you must eat quickly and accurately, and the chopsticks tools for eating must be clean and oil-free, otherwise when you open the altar again, you will find that sauerkraut has grown white flowers.