Ingredients for Northeastern Pickled Cabbage: Chinese cabbage, pickled cabbage and salt.

The steps are as follows:

1. First of all, let’s talk about the choice of cabbage when pickling sour cabbage. Try to choose cabbage with yellow leaves and a chubby body. This kind of cabbage has a high moisture content and an internal It is looser, has a crisper texture, is easier to pickle, and the pickled cabbage is more sour, crisp and delicious.

2. Cut off the roots of the Chinese cabbage and remove the old leaves. If there is dust or dirt on the surface, rinse it off, but be careful to wipe off the water. Then cut the cabbage in half and divide it into two, then continue to divide it into four parts, and finally divide it into eight parts.

3. After all the cabbage is cut, we put it in a large container to ensure that it does not come into contact with raw water and oil. Then take an appropriate amount of salt and sprinkle it evenly into the cabbage layer by layer.

4. After sprinkling the salt, we can let it sit for 1-2 hours to let the salt penetrate into the cabbage. The cabbage will become soft and not easy to break due to the gradual loss of water, so when it is placed , easier to compact. When putting cabbage in the tank, be sure to press it tightly to expel the air. Then pour the pickled water into the sauerkraut jar.

5. After all the cabbage is put in, we choose some heavy objects to press on the cabbage. It can be a big stone. If there are no stones, you can choose any heavy object around you, but be careful to ensure that it is clean and does not stick. Raw water and raw oil.

6. After marinating for about a day, the cabbage will basically release a lot of water. At this time, we should not forget to continue to press hard to ensure that all the cabbage is submerged in the water. This will be better. Fermentation proceeds faster. Then seal the sauerkraut jar and place it in a cool and low temperature place for fermentation. Generally, the sauerkraut will be ready in about 2 weeks. But for the sake of health, it is best to wait for 40 days before eating.

7. We take out the pickled sauerkraut, put it into a vacuum bag, or a well-sealed fresh-keeping bag, and store it in the refrigerator to slow down the fermentation of the sauerkraut and avoid deterioration. .