The authentic method of pickling sauerkraut is delicious but not bad. It’s simple to make. Come and learn it. In a blink of an eye, it’s the season to eat Chinese cabbage again.

Many people like to buy a lot of cabbage to store at home in winter, especially us northerners, which seem to have become a sentiment.

We can eat Chinese cabbage all winter long and never get tired of it.

There are many ways to make Chinese cabbage. Today I want to talk to you about pickled sauerkraut.

Many people pickle the sauerkraut when they pickle it. This may be caused by the oil on the cabbage during pickling. Make sure there is no oil, otherwise the sauerkraut will easily rot.

Below, the editor will share with you the authentic method of pickling sauerkraut. According to this method, pickling sauerkraut will definitely be successful. It is delicious and not bad. The method is also very simple. Come and learn it quickly.

Ingredients for pickling sauerkraut: cabbage, salt, water.

Steps: 1. After buying fresh cabbage, put it on the balcony to dry for two days, remove the old leaves on the outside, and cut off the roots of the cabbage.

Chinese cabbage can be cut in half, but baby cabbage does not need to be cut.

After the cabbage is processed, add enough water to the pot and blanch the cabbage in the boiling water. The blanch time does not need to be too long. This will make the pickled sauerkraut delicious and not bitter. Rinse the blanched cabbage in cold water.

Then take it out and drain the water.

2. Prepare a clean container, preferably a vat, scald it with boiling water to sterilize it. Put a layer of salt on the bottom of the vat, then add cabbage to control the water, a layer of cabbage and a layer of salt.

Put it into the tank, lay it flat and compact it.

3. After a few hours of installation, add clean water to the tank. Not too much, just enough so that you can see the water. Then press the cabbage with large rocks to ensure that the cabbage is completely soaked in the water. In order to prevent dust from entering, you can cover it with a lid.

layer of gauze.

Tips: 1. If the cabbage is too big, the mouth of the jar is too small, or you want the cabbage to marinate faster, you can also cut the cabbage in half and marinate.

2. Do not cover the cabbage. Pickled cabbage is afraid of heat and covering. If you are afraid of falling dust, just cover it with a layer of gauze. Be sure to press it with a heavy object such as a stone to ensure that the cabbage is soaked in water and marinated for about a month.

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3. When marinating, you should take it to a cool place such as the balcony. 2-8 degrees is the best. If there is foam during the marinade, you can skim it out regularly. If the water is too little, you can add more. Be careful not to

Dip it in oil, otherwise it will be very easy to rot.

Have you all learned these methods and techniques?

This will ensure that it tastes delicious. If you are interested, you can try it.