In the middle of the year, the winter cabbage is the most compact and delicious, in this season, they pickled a jar of northeastern pickled cabbage, pickled cabbage stewed vermicelli, pickled cabbage fan ball soup and so on are its classic practice, northeastern pickled cabbage is simple to do, and really want to eat the delicious, to be is to wait, in the cold days, all over the world will choose to use a variety of methods, a variety of different vegetables to do the pickled, the northeast people's favorite pickled cabbage, practice, simple and more in line with my family taste. Simple and more in line with my family's palate, so I use this method every year to do, pickled sauerkraut when many people do not understand whether you can clean the cabbage, in fact, will be one of the tips to master in place, do a good job of sauerkraut does not suck, and more acidic and tasty.

Northeastern pickled cabbage practice:

Spare ingredients: 5,000 grams of cabbage, 500 grams of salt;

Production process: the first step, the first long cabbage will be the outer two leaves peeled off, if the cabbage is relatively large, you need to cut it from the root, divided into four parts, a smaller one in two;

The second step, the cabbage is processed in order, the clean, placed in a ventilated place to control the water dry, to ensure that no water, prepare pickled cabbage jar, add water in the pot to boil;

The third step, pour into the jar, shake, pour off the water, to ensure that the interior of the jar is no water and no oil, you can pickle the cabbage, first of all, in the bottom of the jar, sprinkle a layer of salt, put the cabbage cut downward;

The fourth step, sprinkle a layer of salt, and then put a layer of cabbage, in accordance with the This method, in turn, put good, remember that each layer needs to be spread open, do not stack, cabbage put good, the top pressure a big stone;

Fifth step, a day and a night time, inverted the tank once, that is, will be up and down to turn, the third day of the time again inverted the tank once a week later inverted the tank once a week after the need to turn, a month's time, the sauerkraut is done.

Summary: Although many supermarkets are selling Northeast sour cabbage, but there is no lack of additives, it is better to do it yourself more assured that this time of year, the Chinese cabbage is firm and crisp and low price, a few cents a catty, buy 10 pounds of Chinese cabbage pickled and eaten, not only rich in taste, but also extend the preservation of the time, the sour Chinese cabbage eat a variety of ways, and the five-flesh meat is a perfect match, how to eat are fragrant, although the production of sour cabbage and spicy cabbage, pickled cabbage, and the production of the Chinese cabbage. The production and spicy cabbage, kimchi is not very different, but eat a different flavor, like to eat sour cabbage to do it yourself is very simple, as long as enough patience, a month's time you can eat delicious sour cabbage.

Cooking tips:

1, whether it is cured meat or vegetables, many people do not know if you can clean, in fact, cleaning is possible, but after cleaning remember to be sure to control the water, there can not be a little bit of raw water, placed in a ventilated place to control the drying of the water and then pickling, it will not deteriorate;

2, the larger cabbage remember to cut and pickling, to cut side down, so that the pickled cabbage from the cut side down. This pickled cabbage from the cut side will fully penetrate, cabbage pickling will be more successful, and time will not be too long, each layer of cabbage remember to sprinkle salt, no need too much, a thin layer can be, to be put all the cabbages, to be on top of the pressure weight, because in the process of pickling the cabbage will be out of the water, if there is no heavy weight on the pressure, the cabbage will float, it is very easy to become rotten;

3, pickled pickled cabbage process

3, need to have three times the process of pouring the jar, so that it can be flavored evenly, sauerkraut eat good taste, generally wait until after 20 days to eat, the first sauerkraut will be rinsed with flowing water, how to eat.