1. Remove the dry leaves from the cabbage, cut off the roots with a knife, cut the cabbage in half, and then cut the cabbage into eight equal parts. However, it should be noted that cabbage should not be rinsed with raw water. Cabbage stained with raw water will easily spoil even after pickling.

2. After cutting the cabbage into eight equal parts, find a clean and water-free container of suitable size, put the cabbage into it, take an appropriate amount of salt, and pour the salt layer by layer evenly. On the cabbage.

Tip 1: "Spreading salt" means to spread the salt layer by layer on the cabbage, evenly spreading it so that every leaf of the cabbage is covered with salt. Normally, cabbage and The salt ratio is 50:1, which means that 1 pound of cabbage requires about 10 grams of salt. The pickled cabbage pickled with this ratio will not be too salty and will not become moldy or hairy.

3. Sprinkle all the cabbage evenly with salt and marinate for about 2 hours to allow the salt to fully penetrate into the cabbage.

Tip 2: "Pickling" means to allow part of the water in the cabbage to slowly precipitate under the action of salt, and the cabbage will also become soft due to dehydration, further providing suitable conditions for the fermentation of lactic acid bacteria. environment to accelerate the fermentation of cabbage. Salt also has the effect of sterilization and disinfection. When pickling pickled cabbage, adding salt will not only not affect the lactic acid bacteria produced during the pickling process, but can kill other miscellaneous bacteria, ensuring the chance of successful pickling of pickled cabbage and prolonging the pickling process. Storage time of sauerkraut.

4. Find a water-free and oil-free glass jar or pottery jar, pour a small amount of high-strength liquor, and shake the jar to make the liquor fully contact the inner wall of the jar to achieve sterilization and disinfection.

5. Squeeze the water out of the pickled cabbage as much as possible, stuff it into a glass jar, and press it with your hands to expel the air as much as possible. After adding a layer of cabbage, press it fully until the cabbage is completely Stuff it all into a jar.