1, cylinder and pan shall be brushed clean and free of oil.

2, bamboo strips. It's good to insert a good dish.

3. The stone weighs about 20 Jin.

4. Half a bowl of big grain salt.

5, 70 Jin of fresh kohlrabi.

How to pickle kohlrabi and sauerkraut in summer?

Fresh head vegetables should be followed. If the head vegetables are big, cut them in half. If they are not big, cut a seam from the back. The seam is a little deeper than half of the head vegetables. If the head vegetables are too small, don't cut them.

Scoop about half a pot of water in the pot. After boiling, put the first dish in the pot and blanch it for two times.

Sprinkle a handful of big salt on the bottom of the jar, put the kohlrabi into the jar while it is hot, and press it while eating.

Sprinkle a handful of big salt after the kohlrabi is put into the jar.

Put the blanched cabbage leaves on the top layer and spread them on two layers, so that the upper layer of cabbage will rot when fermenting.

Press the stone (the stone is about 20 kg, or a heavier stone in the first few days, and then lose weight in a few days). After the sauerkraut is fermented, put a smaller stone to facilitate the vegetables.

Tips

1, after pickling, look at the sauerkraut in a few days. Don't deviate from the stone. Don't float the sauerkraut. ..

2. Eat for about 20 days in summer and one month in winter.

3. When cooking vegetables, we use basket-woven cotton locust strips, the head should be sharpened, and vegetables can be inserted. I heard that dishes made of wire are rotten.

4. This year, I bought kohlrabi for 381 Jin. When I bought it, I met my aunt. She said it would be as cheap as ten cents in a few days. Hehe, I won't wait.

5, the pressure of the stone should be appropriate, the pressure is too solid, the sauerkraut is too hard, it is not delicious, and the stone that is too light may not be able to suppress the vegetables, and the vegetables love to rot.

6. Sprinkle a handful of large grains of salt at the bottom of the jar before pickling, and sprinkle a handful of large grains of salt at the top after all the kohlrabi are put into the jar, so that the pickled cabbage will not rot. Especially in summer, salt must be used for pickling.

7. If the dish has been left for a long time, you can remove the water from it and add some cold water to prevent corruption.