1, prepare containers, plastic buckets, jars, tanks, urns can be used, can not use iron aluminum containers, because in the fermentation process will produce lactic acid to the container corrosion.

2, the cabbage to the old gang yard in the container, try to squeeze all the space full, if not good to put can be part of the cabbage cut.

3, filled with boiling water, add a little salt, do not add can also be, with a stone on the pressure to prevent the cabbage floating up, do not let the cabbage exposed to the water (cabbage in the pickling process exposed to the air perishable), the mouth of the barrel sealed with plastic film, isolated from the air. Place at 10-20 degrees for 20 days or more, the higher the temperature the shorter the fermentation time.

This step is the key to good sauerkraut, can't get it right will rot, sauerkraut fermentation is the process of lactobacillus reproduction, lactobacillus is anaerobic bacteria, molds and fungi are aerobic bacteria, add boiling water is to remove the oxygen from the water, so that the other bacteria can't reproduce to lactobacillus to create the conditions for survival, sealed with plastic film to prevent the air from re-dissolving into the water, the past is the top of the tank with the yellow mud sealed. In the past, it was the practice to seal the top of the tank with yellow mud for the same purpose. Now do not use, there is a lid cover tightly, no cover with plastic film seal, in short, do not let the oxygen into, in order to consume the oxygen in the water, there is also a sauerkraut fresh - a kind of sauerkraut additives, the purpose is also to remove the oxygen in the water, but even I do not like to use additives.