condiments

8 cabbages

condiments

200 grams of salt

Practice steps

Break off the old side of the cabbage, cut off the head of the cabbage, then wash it with clear water and shake off the water inside for later use. If the jar is small or you want to pickle it faster, you can cut the cabbage in half vertically.

Wash and dry the pickle jar, then sprinkle a handful of salt (granular salt) on the bottom of the jar, then put the cabbage in the jar, sprinkle a handful of salt every two layers, sprinkle a handful of salt after filling it, and put stones or heavy objects on it. I pickled 8 cabbages about 30 kilograms, and used 4 handfuls of salt, about 200 grams, so as not to put too much salt, so as not to make the pickled cabbage bitter;

7, 8 hours later, fill the cabbage jar with clean water (tap water is enough), and the sauerkraut will be cured.

Be sure to press it with stones or heavy objects, and it will be fine in a month. Do not cover it. Cover sauerkraut if it is afraid of heat, and cover it with gauze if it is afraid of falling ash. It should be placed in a cool place on the balcony, about 2~8 degrees is the best; During or after pickling, if there is floating foam, it can be skimmed off frequently. If the skimmed water is too little, you can add more. And don't touch oil, it's perishable.