1, choosing vegetables is the key

(Choose green and organic vegetables, not those that look very full in the market (urged by chemical fertilizers), but those with flat heads or small heads (better with insect eyes and no pesticides). Put a few tablets of vitamin C for preservation when pickling! )

Generally, Chinese cabbage is grown and eaten by every household in rural areas. Generally, no chemical fertilizer is applied, and rural self-produced organic fertilizer is used. This kind of cabbage is commonly known as "green organic vegetable", and the original ecological planting method is nutritious.

2, sleepy vegetables

Put the newly cut Chinese cabbage in the sun for about 3 days. As shown in the figure.

3. Dry the dried cabbage, remove the dirty side dishes outside, handle them well, add water to the cauldron to boil, put the whole cabbage in, scald it, blanch the water, and kill bacteria and microorganisms. Pickled sour cabbage is not easy to rot. As shown in the figure.

4. Pass the scalded cabbage through cold water, and remove and control the dry water. As shown in the figure.

5. Wash the pickle jar from the inside out and use some hot water to kill bacteria. As shown in the figure.

6. Stack the drained boiled cabbage layer by layer at the bottom of the vat. This vat will use about 2 bags of salt, one layer of cabbage and one layer of salt, and so on, all the way to the top. As shown in the figure.

7. Press a washed stone mill on the cabbage, add some cold water to the jar, and don't fill it too full. Just add it until you can see the water. After a few days, the cabbage will age, and the water killed by the cabbage will be more than it is now. In this way, 60 Chinese cabbages can be pickled in one jar, and they can be eaten after a month or so. As shown in the figure.

The above is the pickled cabbage that most people in Northeast China will cook, also called pickled cabbage. A jar of pickled cabbage is enough for the whole family to eat all winter.

The method of pickling sauerkraut in a small city jar (small glass jar, you can eat it in a week. )

1, Chinese cabbage, break off the vegetable stalks and clean them. As shown in the figure.

2, add water to the pot, there must be no oil in the pot, if there is oil, it is too easy to break.

3. Put the leaves in the pot and scald them. Don't scald them for too long, just 30 seconds. As shown in the figure.

4. Cool the scalded dish a little, and cut it into silk if it is not hot. As shown in the figure.

5. Cut the shredded cabbage and spread it on the curtain to cool it thoroughly. As shown in the figure.

6. After cooling, put the shredded cabbage into a water-free and oil-free transparent glass jar and compact it. As shown in the figure.

7. Then sprinkle a layer of salt on it. Then a layer of cabbage, compaction, a layer of salt, and so on, filled the jar. The amount of salt, 40 kg of cabbage, put 3 Liang of salt, that is, the ratio is 4 g of salt/kg of vegetables. As shown in the figure.

8. When the jar is full, put a plastic bag on the jar mouth, then pour water into it, press the vegetables with a bag filled with water instead of a stone mill, then screw on the bottle cap and put it in the shade for about 7 days. Never put it in a hot place or a sunny place, it will rot. As shown in the figure.

9. This is 40 Jin of pickled cabbage, which can also be eaten for a long time. As shown in the figure.

Summary: Tips for Pickled Sour Cabbage not to rot

1, make sure there is no oil in the whole process.

2, cabbage, containers are sterilized with hot water.

3, add the right amount of salt, a layer of cabbage and a layer of salt, compact, be sure to use heavy weights.

4, put in the shade, the temperature should not be too high, you can eat it in about 7-30 days.