I like to eat sauerkraut, but I don’t eat much. There is generally no place for pickling sauerkraut in the building where I live. The hot sauerkraut indoors is also easy to pickle and rot. I have been using this method for several years, and I have sauerkraut every year. I choose a glass bottle that is not too big.

You can prepare a few more for use. This is a small glass bottle of about three kilograms. Three Chinese cabbages are pickled. This method is not as authentic as the Northeastern sauerkraut. It is just as crispy and sour when pickled. Everyone feels that the taste is good. This method of pickling cabbage is easy to clean.

Clean, short fermentation time, well sealed, you can make sauerkraut in all seasons. Prepare the glass bottle, wash it clean and do not let it be stained with oil. Separate the pieces of Chinese cabbage and wash it. Cut the washed cabbage into thin strips. Put it in a clean and oil-free utensil and sprinkle a little salt.

After mixing evenly, put the prepared shredded cabbage into a glass bottle, and press it as you go. When the glass bottle is filled, the water leached from the cabbage has reached the mouth of the glass bottle. Seal the bottle cap and leave it in a cool place for about 20 days to marinate.

Ready to eat.

Control the amount of salt added, such as the amount of salt used for making kimchi.