Three Chinese cabbages (18kg) were used as food.

Salt per catty 15g.

Recipe practice:

1.-6 Jin of Chinese cabbage, cut into four pieces. So as to be cured quickly and occupy less soluble matter.

2. Wash each piece of cabbage with tap water. First, remove pesticide residues, and at the same time, separate the vegetable state ~ ~

3. Rinsed cabbage.

4. According to the salt content of cabbage15g per catty, prepare it in advance and spread it evenly on the cabbage.

5. Put the salted cabbage in a big pot.

6. All the cabbages are salted, without water, and sealed with protective film. Press some heavy objects on it, such as a basin full of water ~ ~

7. It needs to be marinated for two days, and it should be turned up and down every half day, so that the cabbage will be marinated evenly up and down ~ ~

8. Originally, two pots of Chinese cabbage were pickled and one pot was synthesized in two days.

9. Because it is often pickled and eaten, it is fresh and fast. You don't need too many dissolvers, you can use the existing bottles, cans and fresh-keeping boxes at home. Fill it up, put the washed leaves on it, cover it and put it in a ventilated place in the kitchen. Just pour it up and down once in about three days. You can eat it in about ten days ~ ~

How to watch this dish with a mobile phone?

Recipe tip:

skill

Pickling sauerkraut with a small amount of solution has the advantages of small volume and easy management. The weather in the south is almost hot and cold, and sauerkraut will be sour and can't be eaten if it is left for a long time. So it can be kept in the refrigerator for a certain period of time. Always eat fresh and crisp sauerkraut ~ ~