Chinese cabbage, green vegetables, white radish, rape, mustard.

The raw material of sauerkraut in Northeast China is Chinese cabbage that locals are used to. When pickling pickled cabbage, we should first pick the Chinese cabbage, then remove the residual roots, rotten leaves, big leaves and yellow leaves, dry it in the sun for a few days, wash it with clear water, then put it neatly in a vat layer by layer. After pressing a big stone on the top of the vegetable, add raw water or boiled water (preferably boiled water) to pickle it, seal it and store it, and let the vegetable slowly shrink and ferment in a cold environment. After 30 days, it will be done. To catch up with the cooling, you should take out the sauerkraut from the tank through the ice slag. This method is called raw pickling, and there is also a cooked pickling, which takes less time. First, boil a pot of boiling water, scald the washed cabbage in the pot, let it cool and then press it into the jar, so that it can be stewed for cooked food after 30 days of pickling.