Steps of pickling sauerkraut in Northeast China:
1, choose a big, full-hearted, mature, disease-free and rot-free Chinese cabbage. Hang the cabbage outdoors for two or three days, evaporate some water, and the appearance will not be crisp, so just start to wither.
2. Peel off one or two leaves outside and rinse them slightly. Then use a knife to split the cabbage in two (the small cabbage can be divided into two and a half, and the larger one can be divided into four and a half).
3. Boil a pot of boiling water. After the water boils, put the cabbage heart in the pot and scald it slightly for a few seconds, at most 1 minute. Remove the cold water and drain it.
4. Pack the processed cabbage in a clean and oil-free container, sprinkle a layer of salt on each layer and compact. Just sprinkle a handful of salt when it is full. Just sprinkle some thin salt, not too much.
5. After all the yards are finished, put a few clean boards in the middle and press a clean big stone or other heavy objects. Just press the cabbage so that it won't float.
6. Inject clean water the next day, so that the water doesn't pass the cabbage, and then seal it with plastic wrap to reduce contact with the air, which can better ferment. It can be eaten after being pickled for 30 days at the temperature of 5- 10 degrees.
7. The prepared sauerkraut is delicious, sweet and crisp, and it is a good dish to make stewed noodles with sauerkraut and pork.