Ingredients: cabbage

Ingredients: salt, pepper, liquor, beer, small pepper (fresh)

Utensils: pickle jar (or any glassware)

Production process:

1. Buy the cabbage and leave it for 2 days.

2. Wash the pickle jar and dry the water;

3. Pour a proper amount of white wine, turn it over, let the walls touch it, and dump the rest;

4. Wash and dry the pepper for later use;

5. Boil water, let it cool, and set aside;

6. Put a can of beer and boiled water in the pickle jar, the capacity of which is half that of the pickle jar;

7. Add a little white wine and salt, a little pepper and pepper;

8. Finally, tear the cabbage and put it in the pickle jar so that the water won't pass the vegetables;

9. Use special chopsticks every day to stir fry up and down;

10. It must be marinated for the first time 15-20 days before it can be safely eaten;

1 1. Sour soup can be reused. After eating sauerkraut, add fresh cabbage to continue pickling, without adding other ingredients. You can eat it in about 7- 10 days.

Tip:

1. Raw materials, utensils, utensils and hands of pickled vegetables should not be stained with raw water and oil in the whole process, otherwise the vegetables will rot easily;

2. Pickling utensils, it is best to use this kind of glassware with a bowl-shaped lid and water around it;

3. Put beer, pickled sauerkraut will be more brittle;

4. Zanthoxylum bungeanum can be put in a proper amount, just like liquor, until its bactericidal effect is even stronger than liquor;

5. Never use raw water, or food will rot easily;

6. Salt and pepper must be put less, and very little, pepper can not be put;

7. Cabbage can also be used as the main ingredient, but personally, cabbage tastes better;

8. Pickled sauerkraut, cooking, stuffing and soup can be used.