It is relatively simple to pickle sauerkraut. Generally speaking, cabbage is on sale in October, so it is best to buy half a heart of Chinese cabbage. Because the Chinese cabbage is too big, it is difficult to marinate the cabbage. First, rinse the sauerkraut tank clean, and remove the yellow leaves from the Chinese cabbage. After cleaning, put it into the vegetable vat, the tighter the better. Add a layer of Chinese cabbage and a layer of pickling salt bought from the supermarket. Fill each layer with suitable stones and press it with appropriate stones to prevent the Chinese cabbage from floating and becoming rotten after adding water. Just add drinking water after three days of normal temperature. It can be eaten after one month. After that, the indoor temperature of the pickling tank should be lower. The taste will be crisp and delicious with a slight sweetness. Ingredients: cabbage, (remove yellow and curled leaves),

Don’t wash the Chinese cabbage, wash it clean before eating. Salt, cold water, (I pickle less and use cold boiled water. Cold water is enough for many pickles). Take a container, a pickle jar, a large glass bottle, or a pickle jar. We use a small pickle jar at home. No matter what kind of container, Be sure to clean it and sterilize it with hot water. Wash the glass bottle with boiled warm water. Then look at the size of the container. You can cut the Chinese cabbage in the middle. Add a layer of Chinese cabbage and a thin layer of salt. Try to use as little salt as possible. Put it in, put it less, and when the tank is full, press it with cleaning stones. The next day you will find that the Chinese cabbage has gone down a lot. At this time, fill up with cold water until it has not covered the Chinese cabbage. If it is not wet, it will be fine. The Chinese cabbage will continue to produce more water. Then add more water after two days. Let the cabbage soak in the pool.

Put it in a cool place and cover it tightly with breathable cloth to prevent stains. Pickling sauerkraut is the pursuit of delicious food by the diligent and intelligent Chinese people. There are many ways to pickle sauerkraut, but just like the difference in taste between the north and the south, there are also completely different ways of pickling sauerkraut in the north and the south. First of all, the raw materials are different. In the northern region, only Chinese cabbage is generally used, referring to the iconic Northeastern region. In the southern region, anything can be used and all kinds of dishes can be made. I think the taste of kimchi in the southern region is therefore better than that in the northern region. It is much more colorful;

Secondly, the method is different. In the north, it is relatively simple and basically no other spices are added, while in the south, many kinds of spices are added, especially peppers. There are also differences in the tools for pickling sauerkraut. In the north, there are mostly jars with wide mouths, and one big jar is used for pickling. Northerners often use pickle jars, which are small jars. From this we can also see the difference in temperament between the northern and southern people. People in the northern area are more bold and unrestrained, destroying the old and establishing the new; people in the north are more refined and orderly.