Pickled sauerkraut method: 1, bought cabbage exposed to sunlight for two or three days, ultraviolet sterilization, so that the surface of the old gang withered. Remove the old gang and rinse it with clear water; 2. Put the cabbage in boiling water and scald it slightly. Don't scald it for too long. Cool it with cold water or let it cool. 3. Put the cooled cabbage into a fresh-keeping box, inject cold water, compact it with a plate and other heavy objects, and cover it and seal it; 4. Let it ferment at room temperature for two or three days, and then put it in the refrigerator. You can take it out every few days and put it at room temperature for half a day, otherwise the refrigerator temperature is too low to ferment and turn sour, and you can eat it after 20 days. In the past, there were pickled sauerkraut in the northeast in winter, and the room temperature was about 10 degrees. If the room temperature was high, it could be taken out occasionally in the refrigerator to speed up fermentation.

Tip: 1, even in the northeast, many people say that pickled cabbage is not well stained and easily rotted. I think the pickled cabbage with bad stains is mainly the wrong method. As long as the following points are guaranteed, there should be no problem: (1) Choose good Chinese cabbage; (2) The selected cabbages should be exposed to the sun for sterilization; (3) the production process is oil-free; (4) The fermentation effect is better without salt. (Now, many people in Northeast China like to put salt in pickled sauerkraut, but putting salt will affect the fermentation effect, and Chinese cabbage is easy to turn black and smelly.) 2. In the past, pickled sauerkraut in Northeast China was soaked in a vat, and finally a big stone was pressed on it. One purpose of pressing the stone is to prevent Chinese cabbage from floating and exposing, and the other is to compact Chinese cabbage and put more Chinese cabbage. At present, families generally don't have this kind of vat, so I use a fresh-keeping box to stain it. I use a plate on it to keep the cabbage from being exposed. If it is not enough to press a plate, press a few more. Be sure not to expose it, because it will rot. 3, pickled sauerkraut water can be used with ordinary cold water, very simple. 4, pickled sauerkraut should be sealed to prevent pollution and other miscellaneous colonies from entering, which will affect the fermentation effect. In the past, it was covered with plastic film, and I stained it with a fresh-keeping box, which had a better sealing effect; 5. In the past, pickled sauerkraut was the whole tree. If you don't have such a big container and want to get more stains, you can cut the cabbage vertically in half or four and a half, or break the cabbage leaves.