1, choose vegetables. Every winter season after the harvest of cabbage, choose no insects, no disease, no rotting cabbage, it is best to choose the head of the larger and relatively small can be used for caulking, with a chopper to remove the cabbage roots and wilted yellow leaves and the skin of the old vegetable gangs or else it is very easy to be bad, and then the choice of cabbage in the outdoor drying for 3-5 days, the appearance of the cabbage wilted can be. Over-drying of the pickle pickling will not be crisp, and not drying too fresh cabbage is not good yard, in the process of placing tightly easy to break broken.

2, processing. Normal circumstances after drying cabbage does not require any processing directly into the tank if you like clean and have the conditions to choose the cooked pickle cabbage in boiling water usually two or three seconds or so, the outside of the vegetable gangs wilted into cooked green can not be too hot. But make sure that the whole cabbage are hot, and then rinse the cabbage to control dry, dry to the hand to grasp the squeeze out of water can be.

3, into the tank. Containers cleaned to ensure no oil. Arrangement of a layer to be placed upside down, the more each layer can be placed the better, the order of the direction of placement are not required, they have a better way of placing can be, as long as each layer can be placed on the tighter can be the tighter the better, but do not allow vertical placement. Each layer to be placed on a layer of salt, do not have to spread very thick uniformly sprinkled on two or three salt can be, repeat this step until the entire vat filled until. Afterwards, press the brushed and scalded stone on the cabbage in the center of the tank.

Stone selection is not mandatory to see the size of the container, the main purpose is to not let the pickled shrinkage of cabbage floating up, the stone does not have to be too big, but it is best to be wide enough and flat enough to ensure that after adding water will not float up on it, if the pressure is not solid floating up is sure to be bad.

4, add water. Placement of the completion of the sauerkraut tank do not have to add water immediately, wait three days in the tank cabbage itself will be out of a lot of water and then add water to fill it, if you add water directly may seepage, add water must be a one-time to add enough water can not be stored in the middle of the water.

5, pickling. Pickled pickles can be raw pickled can also be cooked pickled, raw pickled fermentation is slow and pickled soup turbid yellow, and cooked pickled pickled soup is relatively clean and bright fermentation speed faster than the rest is no difference, but cooked pickled inexperienced easy to rot so it is recommended to pickle raw. Generally pickled about 50 days can eat, cooked pickled about 30 days can, pickled sauerkraut is not afraid of low temperatures, as long as the place to ensure that the temperature does not freeze a little bit cooler is not a problem, but must ensure that the sun is not sunshine.