1: Remove the old leaves before washing the cabbage. Smaller cabbages can be pickled as a whole. If it's bigger, cut it in half.

2. Expose the cabbage in the hot sun for 3-4 days until it becomes soft. Add water to the pot and bring to a boil. Add cabbage and blanch for 3 minutes. Take it out and let it cool completely.

3. Put the Chinese cabbage layer by layer into the pickling tank, sprinkle some salt, and then pour in cold water or rice washing water, so that the water surface will not cross the Chinese cabbage.

4. Put a heavy object on it, seal it with plastic film, and keep it below 15 degrees for about 20 days.

There is a saying that:

1: When pickling sauerkraut, never add salt directly, and expose it to the sun for 3-4 days. Be sure to add this 1 step more to make sauerkraut more crisp.

2. When pickling sauerkraut, try not to use raw water. You can use boiled water or rice washing water, which will speed up the pickling and produce a variety of minerals beneficial to the human body.

3. When pickling, be sure to put all the cabbages in the water, otherwise the exposed part will go bad.

4: The most important thing is that all utensils should not be stained with oil. A little oil flower can also lead to all previous efforts in vain, so be sure to remember!

5: Before sealing the cabbage, pour half a bottle of high-alcohol liquor, which can not only enhance fragrance but also sterilize, very good!

Finally, it is concluded that there are more than a dozen pickling methods of sauerkraut, which can be said to be full of flavors. What I taught you today is my parents' practice, which I think is the best sauerkraut in the world. Pickled sauerkraut will not deteriorate for a year according to this method, and the older it is, the more fragrant it will be. What are you waiting for? Try it quickly!

Sauerkraut (mustard edition)

Mustard and sauerkraut are used to stir-fry meat, pork belly with fat intestines and fish with Chinese sauerkraut. The following items are super delicious. When I was a child, I didn't like eating fish very much. Every time I cook fish with pickled vegetables, I only eat pickled vegetables inside.

1, wash the mustard, be careful not to use too much force, just rinse it a little, and don't break the mustard. Then hang it to dry. It is better to have the sun, so that the mustard can be dried. Without sunshine, water will dry and become turbid in the shade. Don't stick water. It takes about 3 days to be competent.

2. At the same time, dry the ginger, garlic and millet pepper outside to dry the water, and don't run water.

3. Prepare an empty bottle to wash, don't run water, add dried ginger, garlic and millet pepper, pour half a bottle of cold boiled water and two-thirds of salt.

4. Add the dried mustard, pour in the remaining one third of the salt and seal it with plastic wrap.

The mustard here is directly put in, and there is another saying that mustard should be scalded with boiling water, or put in a jar and poured with boiling water of about 80 degrees.

Hakka watercress is to put air-dried mustard directly into a container without adding water or oil; Then boil the water. After the water is boiled, it cools slightly, about 80 degrees. Pour 80-degree water directly into the pickle jar filled with mustard. Water must submerge mustard and cover it.

5. It's best to press the mustard with a stone or something. Don't let it float. I use two disposable chopsticks.