second, cutting vegetables: Chinese cabbage only needs cabbage leaves, then everything is cut in half, and then shredded cabbage; Cut coriander into sections; Green onions are cut into sections, and only when they are cut will they have a better taste; Carrots are sliced first and then shredded. When I was a child, I didn't like carrots, but I liked chopped pickles. Every time I pickled chopped pickles, I added more carrots.
Third, put the cut vegetables in a big basin, then sprinkle salt on them, and start stirring with your washed hands. Be sure to mix them evenly, especially the salt, or you will never be able to eat them. It's a physical activity, and it takes about 1 minutes to fully taste them. We eat onions alone, which feels spicy, but it is mixed with other side dishes. Then put it in a jar, seal it at low temperature and eat it the next day.
Pickling sauerkraut may seem simple, but the pickled sauerkraut tastes different from one family to another, each with its own flavor. Some families are very successful in pickling. After being fished out of the urn, it is golden and bright, with bright color, salty and sour taste, and fragrant in acid. And some families pickled sauerkraut, people can't put it in their mouths when they eat sour, which is not only sour but also not crisp.