Sauerkraut is an essential dish for Northeast families in winter. As soon as winter comes, I start buying cabbage from door to door to prepare sauerkraut. Many friends have asked me how to pickle Northeastern sauerkraut, and why it is always not pickled well. Every year, a jar full of pickled cabbage ends up rotten. Below I will tell you about the Northeastern sauerkraut. Let me tell you the specific method of picking sauerkraut:

Method 1, steps:

1. Remove the rotten leaves on the outside of the cabbage, and put the cabbage in the sun for two days to let the cabbage run away Run moisture.

2. Clean the jar and set aside for use.

3. Turn the cabbage upside down and put it into the jar to compact it. Sprinkle a little salt on each layer to prevent the cabbage from rotting.

4. Find a suitable stone, wash it and scald it with boiling water. (It would be better if there is a big rock).

5. Press the stone on the cabbage.

6. Take a basin and pour water into the tank. The water should cover the cabbage.

7. Press the stone hard with your hands to compact it.

8. Place it in a cool place for more than forty days until the cabbage and water turn yellow.

Method 2. Steps:

1. Jar - the jar is very important. You need an old used jar, it doesn’t need to be very big, just big enough for your family. The jar should be well sealed and washed and dried before use.

2. Well water--polluted well water is required. The quality of well water directly affects the taste of pickled sauerkraut. Pour the well water into the jar, not too much water, just 2/3.

3. Main ingredients--choose what vegetables need to be pickled according to personal preference. The most commonly pickled items in my home are cabbage, radish, beans, etc. Pick and wash the cabbage piece by piece, cut the radish into large round pieces, and wash the whole string beans. Once these ingredients are ready, set them aside to dry.

4. Accessories - the peppers should be small and hard, freshly picked. There is no need to slice the ginger, it needs to be in whole pieces. Garlic can be used whole, but pepper needs to be fresh and freshly picked. Wash these and set aside.

5. Seasonings - After preparing all the ingredients that need to be pickled, put some salt in the jar and pour some white wine. After stirring evenly, you can add the ingredients.

6. Pickling - After adjusting the water in the jar, put all the main ingredients and auxiliary ingredients in until the jar is 3/4 full, not too full. Stir these main ingredients and auxiliary ingredients evenly so that the auxiliary ingredients can work better.

7. Wait - after everything is put away, cover the jar and put some water in the mouth of the jar so that the jar is in a completely sealed state. Then wait for 5 to 7 days to marinate.

8. Eat--After 5 to 7 days, the delicious sauerkraut will be ready. Note that some sauerkraut absorbs water easily and will cook faster, so you should eat it first. If it is marinated for too long, it will not taste good and will be harmful to the human body.

Method 3. Steps:

1. Choose the type of cabbage in the picture, and choose the ones that are firm and have no bad leaves. Peel off one or two outer leaves and rinse briefly.

2. Cut the cabbage lengthwise and break it apart with your hands.

(Refer to the picture for the cutting method. You can keep the integrity of the leaves as much as possible by breaking them apart with your hands, so that there are fewer broken leaves. If there are too many broken leaves, they will float easily, and the leaves that surface will be easily damaged.)

3. Small cabbage can be divided into two halves, and larger cabbage can be divided into four halves.

4. Boil a pot of water. After the water boils, put the cabbage heart-side up into the pot and blanch it slightly for a few seconds, up to 1 minute. Remove from cold water and drain.

5. Put the processed cabbage in a container, sprinkle a layer of salt on it, and compact it. (1. Arrange each layer of cabbage in a cross with the next layer of cabbage to prevent the cabbage from floating. 2. Just sprinkle some salt thinly, not too much. We are making sauerkraut, not pickles.)

6. After everything is coded, place a large plate on top and press a large washed stone. (If you don’t have one, you can find a big bottle filled with water and put it on top. As long as it can hold down the cabbage so that it doesn’t float.)

7. Fill the container with cold water to cover the cabbage. That’s it. Then cover it with a lid or plastic wrap and wait quietly for 20-30 days until the cabbage becomes sour. (1. If you use plastic wrap, you need to deflate it after 2 days, and then you don’t need to open it again. 2. Place it in a cool place, preferably at a room temperature of about 5 degrees.)