Ingredients and utensils: 1 Chinese cabbage, sea crystal salt (crude salt), pickle jar.

Specific practices:

1. Remove the first and second layers of bad leaves, cut off the roots, and cut the Chinese cabbage in half.

Please note that in this step:

1: Try to choose compact Chinese cabbage with less green leaves and more yellow leaves, so that the pickled Chinese cabbage is golden in color and looks more attractive and appetizing.

2. Chinese cabbage does not need to be cleaned, just peel off the skin, cut off the roots and simply sort it out. Just wash the sauerkraut with water before eating.

2. Cut the cabbage into filaments. Don't cut the filaments too thick and too thin. Put shredded cabbage in a large bowl.

3. Sprinkle a proper amount of crude salt, then stir the crude salt and shredded Chinese cabbage evenly and let it stand for several hours until the water in shredded Chinese cabbage precipitates.

Please note that in this step:

1: Try to use the coarse salt of pickles. If you don't have it on hand, you can also use salt from cooking instead.

2. Generally speaking: 10 kg of Chinese cabbage, plus 80 g-100 g of salt. With less salt, sauerkraut is not easy to ferment and turn sour, but it is more likely to deteriorate; If too much salt is added, sauerkraut will not be made into sauerkraut.

4. After the shredded Chinese cabbage is pickled, put it into the pickle jar with water-free and oil-free chopsticks (the pickle jar is water-free and oil-free).

5. While adding shredded Chinese cabbage, press the wrapped shredded Chinese cabbage with a rolling pin.

6. Finally, after the shredded Chinese cabbage is put into the jar, the salt water in the basin is also poured. At the same time, clean the shredded cabbage on the wall of the jar with a small fork, so that all the shredded cabbage in the jar is immersed in the juice and becomes a whole.

Matters needing attention in this step: Don't pack shredded cabbage too full, it will take seven or eight minutes at most. Because sauerkraut will produce gas during fermentation, if it is too full, it will easily cause the jar to burst.

7. Finally, cover a small bowl of kimchi, pour in water and put it indoors.

Please note that in this step:

1: The pickle jar doesn't need to be refrigerated in the refrigerator, but it can be kept indoors in a cool place.

It's very dry indoors in winter in the north. Remember to fill the pickle jar with water every few days to avoid evaporation.

8. In the first few days, you will see that there are always small bubbles in the shredded cabbage; After a month or so, the shredded cabbage in the jar disappeared from green and became yellow and white, no longer fresh, but some mature colors. At this time, the sauerkraut was pickled.

When eating, you can take some out with chopsticks, wash it twice with clear water, and squeeze out the excess water, and then you can use it to make delicious food such as "white meat with sauerkraut" and "jiaozi with sauerkraut and pork". Next, I will make a family version of "white meat with sauerkraut" with pickled sauerkraut for 40 days.

Second, the practice of "white meat with sauerkraut":

Ingredients: sauerkraut, pork belly, vermicelli, ginger slices, green onions, chopped green onions, garlic slices, pepper, star anise, cooking wine, pork, soy sauce, salt and pepper.

Specific practices:

1, sit on the fire, add the washed pork belly (I added two pieces of pigskin here, but didn't put it), onion, ginger slices, cooking wine, and then add a proper amount of water. Put cold water in the pot, when the water boils, remove the floating foam, and then cook the meat with medium and small fire until it is medium-cooked.

Please note that in this step:

1: As the saying goes, "The soup is delicious in cold water, but it is delicious in hot water in cook the meat." Cook cook the meat in cold water, don't throw away the cooked broth, just to make full use of it when cooking white meat with sauerkraut.

2. Pork belly is cooked until it can be easily inserted into the meat with chopsticks without bleeding.

2. Soak the vermicelli in warm water. Wash sauerkraut twice with clear water, remove the excess sour and salty taste of sauerkraut, and wring out the water for later use.

3. After the pork belly (and pigskin) is cooked, take it out and let it cool, then put it on the chopping board and cut it into thin slices. The thinner the better.

4. Sit in a pot on the fire. Add a proper amount of lard to the wok. When the oil is hot, add chopped green onion and garlic slices. After frying, add shredded sauerkraut (pork skin slices), stir fry with a shovel, and fry the steam of sauerkraut dry. Turn off the fire.

5. Sit another casserole on the fire, smooth the bottom of the just-fried sauerkraut, then add the soaked vermicelli and sliced meat in turn, finally pour in the broth, and then add a little salt and soy sauce. After the fire is boiled, turn to low heat and cook for about 10 minute, then turn off the fire. Sprinkle some pepper and chopped chives before eating, it will taste better!

Please note that in this step:

1: Sauerkraut is placed at the bottom to prevent pot burning, and vermicelli placed in the middle can absorb the fat of white meat and has the sour flavor of Sauerkraut.

2. The original soup of pork belly is used here, which can make sauerkraut have a strong meat flavor.

Because the pickled sauerkraut is very popular with my family, I quickly pickled two other Chinese cabbages. Look at the photos below. The sauerkraut in the jar on the left is in sharp contrast with the pickled sauerkraut just on the right: yellow and white, green and white. Friends who like to eat sauerkraut may wish to try the above simple method. After the pickled sauerkraut is pickled, make a pot of white sauerkraut with thick soup, sour and appetizing, fat but not greasy, eat meat and vegetables, and then soak rice in soup in cold winter.