Winter is very suitable for eating sauerkraut. Many people have enough room at home to make their own sauerkraut. The method of making sauerkraut is very simple. Don't touch oil in the pickling process of sauerkraut to prevent mildew and rot.

The pickling method of sauerkraut is 1. After the cabbage is bought back, it should be dried in a cool and ventilated place outside for a few days, and the moisture of the dish will be smaller;

2. Pickled sauerkraut is best to choose small solid vegetables, break off the outer leaves of the vegetables, wash each one after cutting off the vegetable roots, and soak the Chinese cabbage in hot water to be canned;

3. Pack the jar: First, put the jar in a cold and unfrozen place. After washing the vegetable jar, put the cabbage tightly in the jar and try to fill all the space. From the bottom, sprinkle a handful of big grain salt on each layer of cabbage, code it to the top of the altar, press a big stone on it, and cover the altar with a new cloth.

4. On the third morning, open the jar mouth and pour cold water along the edge until the jar is full of Chinese cabbage, seal the jar mouth and wait for natural fermentation. Sauerkraut can be eaten in a month to a month and a half.

Matters needing attention in pickled Chinese sauerkraut 1. Do not stick oil during pickling to prevent cabbage from rotting;

2. After pickling sauerkraut for more than one month, the outside temperature should be 5- 10 degrees Celsius, and the vegetable tank should be placed in a cool place;

3. Pressing the cabbage with stones, on the one hand, is to quickly press the cabbage down so that the cabbage does not touch the water. This can isolate the air and prevent Chinese cabbage from spoiling and rotting during curing.

4. Let it ferment slowly in a cold place. Pickled sauerkraut is white and yellow in color, fresh and crisp, and sour and crisp with a little sweetness. Nutritional components of sauerkraut; Sauerkraut tastes salty and sour, crisp and tender, bright in color, fragrant, appetizing and refreshing, sobering up and relieving fatigue; It can not only stimulate appetite, help digestion, but also promote the body's absorption of iron. The fermentation of sauerkraut is the result of lactic acid bacteria decomposing sugar in Chinese cabbage to produce lactic acid. Lactic acid is an organic acid, which can increase appetite and promote digestion after being absorbed by human body. At the same time, Chinese cabbage turns sour, and the nutrients are not easy to lose.