2. Remove the dry leaves, dirty leaves and roots outside the Chinese cabbage for later use.

3. Prepare a big bucket or plastic bucket. One-meter-wide plastic bucket with the bottom sealed inside. Prepare a big stone.

4. Put the cabbage layer by layer in the bucket and sprinkle two handfuls of salt on each layer.

5. Spread clean plastic bags on every two layers of cabbage, step on them with your feet, and try to compress the distance between cabbage to make it dense. Take away the plastic belt and continue to load vegetables.

6, the next step is the secret: after the dish is full, add tofu and wrap it with water. (Tofu workshop will have it, usually the waste water from the tofu room, and you can come for free. If the economic conditions are good, you can use pure soybean milk, but the price is too high. Most northeastern people will choose clear water to make sauerkraut, but for the delicious and sweet sauerkraut, it is best to wrap water with tofu.

7. Seal the plastic bucket and press the big stone.

8. With the curing process, the content of nitrite in pickles was the highest in the first week; After 10, it generally begins to decline; After 20 days, it basically disappeared. It is safer to eat pickled sauerkraut after one month. Although sauerkraut is good, don't eat sauerkraut if you learn how to pickle it. If you overeat for a long time, it may cause urinary calculi. Adding a lot of salt when pickling sauerkraut will induce and aggravate chronic diseases such as bronchitis and respiratory diseases. Moldy sauerkraut is particularly dangerous, carcinogenic and inedible. By the way, winter is the best season for pickling sauerkraut, and it can be done in other seasons, but the quality is not as good as winter.