Tools/materials: Chinese cabbage, salt, water, pickle jar.

1 After buying fresh cabbage, put it on the balcony for two days, remove the old leaves outside and cut off the roots of the cabbage. Chinese cabbage can be cut in half, but Chinese cabbage need not be cut.

2. After the cabbage is processed, add enough water to the pot, and blanch the cabbage in boiling water for a short time, so that the pickled sauerkraut is delicious and not bitter. The blanched cabbage is soaked in cold water, and then fished out and drained.

3, prepare a clean container, it is best to use a cylinder, scalding with boiling water, killing bacteria, first put a layer of salt on the bottom of the cylinder, and then put in the cabbage with a layer of salt, put it into the cylinder, tile and compact.

4. After a few hours of loading, add water to the tank, not too much, as long as you can see the water, and then press the cabbage with a big stone to ensure that the cabbage is completely soaked in water. In order to avoid dust from entering, you can cover it with a layer of gauze.

Precautions for pickles

1, if the cabbage is too big, the jar mouth is too small, or you want the cabbage to marinate faster, you can also cut the cabbage in half and marinate it.

2, don't cover the lid, sauerkraut is afraid of heat and cover, if you are afraid of falling ash, cover it with a layer of gauze, be sure to press it with a heavy object like a stone to ensure that the cabbage is soaked in water and marinated for about a month.

3, when pickling, you should get that cool place, 2-8 degrees is the best; When pickling, if there is floating foam, you can skim it out frequently. If there is too little water, you can add it. Be careful not to get oily, otherwise it will rot very easily.