You don't need to put salt in it, just scald it in a boiling pot, and then press it with stones in the water for three or four days, so it can be very sour, which is more convenient than making sauerkraut in Northeast China!

method of work

1. Wash the bought Chinese cabbage and put it in the sun for a day. It is better to blanch it when it is soft. Of course, you can also blanch it directly without drying it.

2. Choose Chinese cabbage as sauerkraut, so cut the thick vegetable root into two parts with a knife.

3, the pot of boiling water must not have a little oil, after boiling the water, put the Chinese cabbage, first put the roots in the water and blanch them thoroughly.

4. Then turn over and iron the other half.

5, hot dishes, put in a jar, if you like to eat northeast sauerkraut, you can sprinkle some salt at this time.

6. Press the dish down with a big stone, then pour in cold water that has not touched the dish. If you are not at ease, you can also put cold boiled water. Don't let the water pass through the vegetables, the exposed ones will rot easily.

Also, it is necessary to pay attention to the fact that you must be quick and accurate when eating, and the chopsticks tools for eating must be clean and oil-free, otherwise, when you open the altar again, you will find that the sauerkraut has grown white flowers.