2, after the drying of the cabbage from the center in two, put water in the pot to heat and boil, and then put the cabbage into the boiling water to scald, scald cabbage is to scald it with incense the roots and gangs, and finally scald the leaves scalded, let it cool down, and then directly placed in the container of salted pickled cabbage, and pressed hard to solidify.
3, in the next day like pickling containers into the water, let the water did not exceed the cabbage, and then sealed with plastic wrap, placed in the environment of 5 to 10 degrees, the natural fermentation of about 20 days or so, inside the sauerkraut will be able to complete the fermentation, after opening the strong sour flavor can be smelled.
4, want to make their own pickled cabbage is delicious, pickled pickle container is very important, it is best to choose a large tank or enamel pots, can not use containers containing metal components, or pickled pickle is easy to deteriorate, and pickled pickled after the flavor is also relatively poor.
5, you want to make good pickled cabbage delicious, pickling temperature is also very important, absolutely can not put the pickled cabbage in a high temperature environment pickling, so that it is too fast fermentation, easy to let the cabbage deterioration, if it is placed in the environment of 5 to 10 degrees of slow fermentation, so that it is acid and the release of the slower, can make pickled pickled cabbage flavor is particularly good.
6, want to make good pickled cabbage flavor, pickling process must be kept sealed, and pickling time can not be less than 20 days, it is best to pickled cabbage in thirty days before taking out to eat, this will make its sour flavor is more intense, eat up the taste is particularly good.