Ingredients: Chinese cabbage, be sure to choose good Chinese cabbage. A big, solid cabbage is the best choice.

Seasoning: salt (it seems that you can do without it)

Pickling: wash the cabbage (or just remove the outer layer), and then split the cabbage into two petals from the middle to allow water to penetrate and put it away.

Then turn around one layer at a time and place it firmly. You can put some salt on each layer appropriately, and press it very firmly, leaving no gap between vegetables. After placing it, press a big stone on the top cabbage.

Then pour in raw water. After a month (about 20 days in some areas), the sauerkraut will be marinated. If the place where the sauerkraut jar is put is a little cold, it will not be bad for a long time, and you can take it with you when you eat it.

Note:

1, Chinese cabbage is very important, not all pickled cabbages in any area are delicious, and the varieties in the same area are different.

2. Don't put the sauerkraut jar in a hot place, let it cool, and make sure it doesn't freeze.

3. It is best to use that kind of large tank for water in rural areas.

4, be sure not to accidentally get the oil into the sauerkraut tank, sauerkraut will go bad.

5. Not all regions are suitable for pickled sauerkraut, but China is the best in the northeast. The taste of sauerkraut in the north of the Yellow River is far from that in the northeast.

6. It can't be pickled at any time. In the northeast, it can be pickled at least after beginning of winter.

7. Now there is something called "sauerkraut fresh", which is similar to yeast. It is said that it will be delicious if sprinkled in the jar.

8. The sauerkraut in most restaurants is not good. Because I don't know what substance it is made of, 1, sauerkraut is instant in two days, and it tastes very bad, similar to the taste of acetic acid, but not sauerkraut at all.

9. Some people use nitrate and nitrite to pickle sauerkraut, pickles, salted fish, bacon, smoked food, etc., just as bean sprouts say it is easy to be poisoned. I don't know whether naturally pickled sauerkraut will be poisoned.

10, some people can't eat too much, sauerkraut is angry and easy to get angry.