The practice of Chaozhou sauerkraut: after washing and drying the vegetables, sprinkle salt on each leaf, and then put the vegetables into the urn. Add rice washing water and pour it on the vegetables. Put a stone at the mouth of the urn and press it tightly. If you don't finish eating it after opening it, sauerkraut will become moldy mushrooms after being exposed to the air for three to five days. If you want to store it for a long time, just seal it with cement. In order to prevent the kimchi in the urn from going bad every time, the "head dish of the urn" on the top of the tree is often not eaten. In order to block the air, you should take down the urn-headed vegetables every time and eat them with the following dishes. Every time you don't eat from the top, you will always eat bad kimchi, so there is a saying that "useless mothers eat urn-head vegetables again and again."

Tip: Because you can eat it directly, you put less salt in the pickling process. After pickling, I can take it out with clean chopsticks. According to my taste, mix it with a little soy sauce and chicken essence, and it will be delicious. If you like sour food, you might as well put it for a few more days and add some sugar when cooking and frying meat. It is delicious.

Sauerkraut not only retains the traditional pickling method, but also develops advanced lactic acid bacteria fermentation technology on more innovations, which not only ensures the original flavor of sauerkraut, but also ensures that sauerkraut is green, healthy, delicious and safe without additives. I have hardly eaten sauerkraut sold outside. In the north, sauerkraut is basically pickled at home, pure green, with or without preservatives. I heard that many people pickle themselves to prevent the white film at home from becoming a preservative, so it is safe to eat. So I think my sauerkraut is delicious, and it's called assured sauerkraut.

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