20 kg of Chinese cabbage, with proper amount of salt.

working methods

1. Chinese cabbage is bought in the market. First, remove the leaves of Chinese cabbage, and then dry it outdoors for 3 to 5 days, so that Chinese cabbage can completely evaporate water.

2. Wash the cabbage, then cut it in the middle and split it in two.

3. Prepare a pot and fill it with clear water. After the water boils, blanch the cut Chinese cabbage from the stem. The blanching time is longer and the blanching time is shorter.

4. Then put the blanched Chinese cabbage into the jar and press it hard every time.

Put a proper amount of cold boiled water in the jar, be sure to cover the cabbage, then seal it with a bag, press a big stone, wait patiently and eat it for more than 40 days.

Four Secrets

Winter is the best season to make sour cabbage, because the temperature is low and the fermentation time is long, and the white flavor will come out little by little. The last cabbage has a strong sour taste.

2. It is best to choose a glass bottle or an old jar for the container of sauerkraut. It must be porcelain, not plastic and metal. The taste of porcelain is the most authentic.

3. Sauerkraut must be pressed with a big stone, which is the traditional feeling of a friend's house. It will taste more sour when pressed.

4. The pickling time of sour cabbage must be more than 40 days, not less than this number of days, otherwise the sour taste and fragrance will not be reached, and the cabbage that has not reached the number of days contains a lot of nitrite, which is not particularly good for the human body.