Chinese cabbage

working methods

Pickled pickles, first you have to buy a pickle jar (this jar is special, there is a circle of concave trays around the jar mouth, which can hold water, and the jar mouth has a bowl-shaped cover, and the tray can be sealed with a drainage cover.

1, dry the picked cabbage for two or three days and evaporate some water.

2. Wash hands and knives thoroughly, and don't get greasy. Cut off the old bunch of bad leaves of dried cabbage and cut them in half from the middle.

3. The pickled container should be brushed dry, and there should be no oil.

Blanch the cut cabbage with boiling water. Scalding time should not be too long. First blanch the roots and then blanch the leaves, and the color of the vegetables will turn slightly green.

5. Cabbage should be cooled thoroughly first, then cut down and put into a container. The tighter the better.

6. After solidification, press a stone on it and seal the container with plastic wrap.

7. Inject clear water the next day, so that the water does not pass through the cabbage, and then seal it with plastic wrap to reduce contact with the air, which can better ferment.

8. Marinate for 30 days at the temperature of 5- 10, and serve.

9. Pay attention to the water level in the container during the period. If there is too much water precipitation, scoop out some in time to prevent overflow.

10, before eating sauerkraut, wash or soak it, squeeze out the water and cook it.