Pickling method of sauerkraut Pickling method:
1 Select the appropriate tile mountain, wash it, and then air dry it. It is best not to marinate other recipes, otherwise it will go bad easily.
Wash the selected high-quality Chinese cabbage, dry it, put it in a pot, and then soak it in 60 degrees hot water to soften it.
3 scoop it up, then put it in a crock, introduce cold boiled water and see the amount of water. You must soak cabbage noodles. Add coarse salt.
4 seal the crock, leave it for about 20 days, and then open it for eating. Remember to eat less pickled things.
Matters needing attention
The best time for pickling sour cabbage: from light snow to winter solstice, the quality of cabbage is the best.
It is best not to wash the cabbage, but to remove the outer layer of the old gang.
After three or four days of pickling, the jar is emptied, that is, the cabbage below is poured to the upper layer. Pour it three or four times during the whole curing period. Remember, you must wash your hands when you pour the cylinder, and never let oil enter the cylinder.
The sauerkraut jar sometimes has a layer of white fermented grains. At this time, pour some white wine and celery and stir it every day. Generally, white fermented grains will disappear in a day or two.
Pay attention to sealing and minimize contact with air, which is beneficial to fermentation.