The specific approach is:
Raw materials: cabbage 100 kg, 3 kg of coarse salt, vat.
1, break off the old side of the cabbage, cut off the head of the cabbage, then wash it with clear water, toss it and control the moisture. You can also split the cabbage vertically and marinate it in half, so that it can be marinated faster.
2. Wash and dry the pickle jar. Then sprinkle a layer of coarse salt on the bottom of the tank, then put the cabbage into the tank, sprinkle a layer of salt every two layers, sprinkle another layer of salt after it is full, and press on stones or heavy objects. Don't put too much salt to avoid bitter pickled cabbage;
3. After half a day, fill the cabbage jar with cold boiled water. If there is no cabbage, be sure to press it with stones or bricks. Store it in a cool and ventilated place. There will be floating foam during the pickling process. Skim it out frequently and add some cold boiled water appropriately.
4, pickled cabbage for more than a month, you must not get oil when pickling, and it will rot if it gets oil. It is best to open the pickle jar, and sauerkraut is a fermented dish, which is afraid of heat and cover. Pickled sauerkraut can be used for cooking, stewing meat, or cold salad with sesame oil. It is a good standing dish in winter. .