1

Prepare a few beverage bottles

Bottles with large or small mouths are fine. The ones with larger mouths are easier to load and take out dishes. However, no matter how big or small the bottle is, Small, make sure the lid is tightly sealed.

2

Wash the cabbage

Break the cabbage leaf by leaf and wash it in water. If the cabbage is too crispy, put it in the water. A little salt and lightly marinate the cabbage.

Tip: It is best not to choose cabbage that is too big or has many leaves. The left side of the picture below is not as good as the one on the right.

The picture below shows the cabbage on the left. The cabbage is too curved and will break when pressed. There are many tendons and they will not form when sliced.

3

Chopping

Start chopping the cabbage when the cabbage is a little soft.

First of all, you need to slice the cabbage: each cabbage must be sliced ??at least twice. I usually slice it three times. The sauerkraut cut in this way is thin and tastes particularly good.

4

Dehydrate with salt

Put it in a basin and sprinkle it with salt. When the cabbage comes out of water, squeeze out the water.

5

Bottling

Fill it and then press it. If there is enough space, put it in again, but don’t fill it too full. Leave room for the cabbage to ferment.

6

Cap

If it is a small-mouth beverage bottle, just screw on the cap. If it is a bottle with a large mouth, it is best to seal the mouth of the bottle. I use plastic wrap or a plastic bag to seal it. Screw the lid on again.

7

Storage

Just put it in a cool place. If the temperature is high, it will ferment in about a week.

Benefits of bottle-pickled sauerkraut:

1. Saving space: You don’t need to buy a tank like in the past, and you also need about a square meter of space to put it. Now, all you need is the drink bottles, which can be placed separately. There is no need to empty or clean the tank in spring. I pickled 18 cabbages this year using only these bottles.

2. You can pickle it at any time: you don’t have to pickle too much at once, you can eat it all winter long. As long as it is marinated a week in advance, it will be ready to eat in about a week.

3. Hygiene: the container is clean, no hair grows during fermentation, no sour smell, and does not pollute the environment.

4. No waste: Since it is fresh cabbage, all the leafy vegetables can be cut and pickled, and there is no discarded part. You can eat all pickled sauerkraut because there is nothing rotten.

5. Easy to cut: It is easier to cut fresh cabbage than to cut sauerkraut. It can be sliced ??thinly and chopped finely.

6. Easy to carry: Because the container is small and does not leak, it is very convenient to take vegetables to children and relatives. When I went to my sister's house in Beijing last year, I brought two bottles with me. My sister and brother-in-law were very happy to eat sauerkraut from my hometown in Beijing. They said that the sauerkraut pickled in Beijing is not as delicious as the sauerkraut pickled at home.

7. Easy to eat: When you want to eat, you don’t need to fish it out of the tank first. Just take a bottle and leave everything else alone. If it’s in a small bottle, just cut it in a slightly thicker place. Pour out the sauerkraut, wash it and put it in the pot.