Sauerkraut is a kind of winter storage food that is often eaten in cold areas in northern China. In the case of curing, refrigerate until the soup becomes thin. It has a salty and spicy taste and is a high-grade sauerkraut made of various seasonings. It is a kind of food match warmly welcomed by foreigners. Seoul, Gyeonggi Province and the central and western parts of Korea like to make this kind of sauerkraut every time they are pickled.

(1) Soak Chinese cabbage in 9% salt water for dehydration for four times, and then eradicate it.

Standard Atlas of Various Pickled Cabbages

Standard Atlas of Various Sauerkraut (1 1 sheet)

(2) Cut the reed into silk.

(3) Wash and cut shallots, cress and surrounding vegetables into 4cm, and cut shallots into roots only.

(4) Shredding ginger slices and garlic, and mashing shrimp paste.

(5) Peel and shred red dates, shred pears, chestnuts, Pleurotus ostreatus and tremella, and shred peppers by 3cm.

(6) Cut carrots, pears, red dates, chestnuts and peppers into a sea bowl and dye them bright red, then add watercress and cress.

Mix Cai Jie, onion, onion, garlic, ginger slices, tremella, Pleurotus ostreatus and shrimp paste, and season with shrimp paste soup.

(7) Put the prepared stuffing in the middle of pickled cabbage leaves, wrap it with pointed leaves and put it in the pickle jar.

(8) Make pickle soup with salt water until it can drown sauerkraut.