It is not easy to choose glass bottles, so you can use them more. This is a small glass bottle of about three kilograms, which contains three Chinese cabbages. This method is not as crisp and sour as sauerkraut in the northeast. Everyone feels good when curing. This pickled sauerkraut is easy to clean and has a short fermentation time, and can be made in all seasons.
Prepare glass bottles, clean and oil-free.
Wash the Chinese cabbage separately.
Wash the cabbage and cut it into filaments.
Put it in a clean oil-free container, sprinkle a little salt and mix well.
Put the prepared shredded cabbage into a glass bottle and press it while putting it. The water drained from the Chinese cabbage filled with glass bottles has passed through the glass bottle mouth, sealed the bottle cap and put it in the shade for about 20 days before eating. Control the amount of salt added, such as the amount of salt for pickling pickles. You can also use a few small bottles to eat and store, so that the pickling method is simple and clean, and there is no odor at home. You can also add Chinese cabbage and star anise pepper, and add some white vinegar for fermentation. You can add some garlic slices or sprinkle some salt solution on it for preservation. As long as the water is sealed and close to the bottle mouth and there is no oil, it is generally not easy to rot.
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