First of all, there are two types of Northeastern sauerkraut, one is pickled with Chinese cabbage, and the other is pickled with kohlrabi (cabbage).

Next, let me tell you how we Northeasterners pickle sauerkraut!

1. Our pickles are basically pickled before and after frost. Pickling at this time is firstly to store vegetables for winter, and secondly, the weather is getting colder, so the vegetables are not easy to spoil.

Before pickling, the Chinese cabbage will be left in the sun for two days to remove the moisture. On the day of pickling, cut the Chinese cabbage in half, wash it with cold water, and put it directly into the large pickling vat.

The pickling tanks of Northeastern people are not small, they are basically 1.2 meters high and 1 meter wide. Because the tank is large, you don’t need to cut the cabbage into shreds. You can just cut it in half and put it inside. Generally, 2 or 3 kilograms of salt is put in such a large tank. If the tank is large, put more, and if the tank is small, put less. The tank must be placed in a cool place.

2. After adding salt, add well water directly. The dishes will also be covered with lids and pressed with big stones to prevent the dishes from floating (a white foam-like thing). In short, it will be sealed.

In order to make the sauerkraut white and crispy, some people will also add a bottle of beer, but of course this can be omitted.

3. The next step is to wait. You must wait until "a month" before eating.

The nitrite content in sauerkraut in the first 20 days is very high, and people are prone to poisoning after eating it. After the 20th day, the nitrite content will become very low, but it is not safe. The safest thing is to wait until a month later before eating! ! !

4. Pickle kohlrabi. Northeastern people are accustomed to washing the kohlrabi, cutting it into shreds and then pickling it. However, some people cut the kohlrabi in half and put it directly in the jar for pickling, but there are very few.

The taste of sauerkraut pickled from kohlrabi and Chinese cabbage is different. Kohlrabi will be more sour.

5. If you want to pickle faster, you can cut the kohlrabi and Chinese cabbage into shreds and then pickle them.

A small jar like the one used for pickles today, or a small can bottle. You can't pickle a few vegetables at a time, so it's better to cut them into shreds and then pickle them, which is faster and saves space.

6. As for the amount of salt, just put a few tablespoons of it. Think about it. In the Northeast, a 1.2-meter jar for pickling vegetables only contains 2 or 3 pounds of salt. How much salt can be used in this small jar? .

The key point is to remember to wash the vegetables, marinate them in cold water, seal them well, put them in a cool place, and eat them after a month!

In addition, if you pickle both Chinese cabbage and kohlrabi, remember to pickle them separately. The taste of the two vegetables is different. If you pickle them together, the taste will be affected when you eat them.