Production process: the first step, the Chinese cabbage to choose the internal tight, and there is no bad leaves, the outermost two leaves will be broken off and removed, slightly rinsed the appearance of the cabbage can be;
The second step, take a cabbage, from the place of the cabbage gang along with the long cut, and then use their hands to break, divided into two, if the cabbage is very large, can be divided into four, the specific operation of their own decision;
The third step, tap water into the pot, boil, with the hand pick up the split cabbage, put its root into the pot, the heart of the cabbage put upwards, slightly hot, 30 seconds, can be fished out;
The fourth step, immediately put into the cool water once again, in accordance with this method In order to do a good job, control the water, ready to pickle out of the pickle container, the cabbage yard in the container, put a layer of cabbage put a layer of salt, with the hands of the pressure to tighten some;
Fifth step, with a large plate buckle in the top of the cabbage, and then put a big stone pressure, in the container filled with no more than the cabbage of the cool water, coupled with the container's lid, waiting for a month's time, the cabbage sour, that means it's a success.
Summary: some places do sauerkraut used to use mustard, and the northeast of the big sauerkraut with cabbage to do it, the colder the price of cabbage will be cheaper, so the cost of homemade sauerkraut will be relatively low, sauerkraut with cabbage, fried white meat, sauerkraut stewed vermicelli, sauerkraut fans meatballs, and so on, these dishes are particularly suitable for the winter to eat, especially good, the sauerkraut practice is in fact very simple, but we need to be patient and wait for a month, and then we need to be patient. But what we need is patience and waiting, after a long time of pickling, the taste of sauerkraut will be even better, the so-called "anxious to eat hot tofu", in the process of pickling sauerkraut must have patience, generally 20-30 days of the best time, you can according to the actual situation to see whether the sauerkraut is successful.
Cooking tips:
1, the cabbage in two, you can cut a knife from the place of cabbage gangs, do not have to cut completely, the root can be separated, and then break its leaves by hand, so that you can ensure as much as possible the integrity of the cabbage leaves, there will not be a lot of broken leaves, so that pickling will not be easy to be floated, or else floating in the water of the leaves is easy to bad;
2, pickled cabbage, into the container, remember that each layer of cabbage and the next layer of cabbage in accordance with the criss-crossed method of placement, sprinkle the salt does not have to be more than a thin layer can be done, so as to prevent the cabbage floated up;
3, there is no big stone, you can use a big bottle full of mineral water pressed, as long as you can hold down the cabbage will not float up on it. up on it, if the container used does not have a lid, you can use plastic wrap seal, but note that after 2 days you need to open down the gas, after that you do not have to move.