Ingredients: Shanghai green or Chinese cabbage 10 kg.

Accessories: half a bowl of coarse salt.

1. Cut off a part of the roots of the bought Shanghai green, and then don't rush to clean it. Let it dry outside for a day or two until it softens slightly.

2. Wash the vegetables in Shanghai with clear water, and cut a knife at the bottom of each side of the dish. Don't cut it off, so that the side of the dish is easy to burn when blanching.

More than half of the boiling water in the pot is burned. If the pot is too small, you can put the dishes in the pot several times and blanch them.

4. Because cabbage ripens more slowly than leaves, it needs to be blanched vertically. Blanch the Chinese cabbage for 2 minutes, then put the leaves in the water and blanch until they are slightly discolored and broken. The blanching time should not be too long, so as to avoid the sauerkraut from rotting easily.

5. Put the blanched sauerkraut into the scalded pot. Sprinkle a handful of salt evenly on each layer and rub it with your hands a few times.

6. Then press it hard and code it into Shanghai green until the code is finished.

7. Sprinkle with salt, knead into plastic bags and marinate for half an hour.

8. finished products.

Matters needing attention in pickled Chinese sauerkraut

1. Choose materials suitable for pickling: First, choose fresh and complete dishes as raw materials. Common sauerkraut mainly includes Chinese cabbage and soybean sprouts. Ensure that the dishes are not damaged or rotten, and avoid using outdated materials.

2. Cleaning and disinfection: Before pickling, the raw materials need to be thoroughly cleaned to remove dirt and impurities on the surface. It can be washed or soaked with clear water to ensure that the dishes are clean and hygienic. At the same time, the operating environment should be kept clean, and the containers and tools used should be disinfected.

3. Control the curing time and temperature: Different pickled cabbage varieties and curing methods will have different curing time and temperature requirements. Usually, the dishes are put into a container, and appropriate amount of salt and water are added, and then the curing time and temperature are determined according to the thickness and taste requirements of the dishes. Pay attention to observation and inspection during maintenance to avoid too long or too short maintenance time.

4. Pay attention to salt control: Pickled sauerkraut is sour due to salt fermentation, so salt control is very important. Too much salt will affect the fermentation effect, and too little salt will lead to insufficient pickling or poor fermentation. Generally speaking, a proper amount of salt should be added to each catty of vegetables, and the specific proportion can be adjusted according to personal taste and experience.

5. Maintain sanitary quality: During curing, keep the environment in the container clean to avoid impurity pollution. Observe whether there is any peculiar smell, foreign matter or deterioration during curing. If there is any abnormality, timely handle or stop curing.