The specific steps for pickling sauerkraut in summer:

The first step: selecting vegetables

The pickled cabbage should be selected carefully, with moderate size and even thickness. When choosing vegetables, you should choose cabbage that has turned yellow. In this way, the pickled sauerkraut will have a good color.

Part 2: Washing vegetables

Rinse the cabbage 2-3 times with tap water. While washing the vegetables, remove the bad leaves and trim the roots.

Step 3: Cook vegetables

Add two-thirds of the water to the pot. After the water boils, first put the roots of the cabbage into the pot and cook for about 2- Take it out for 3 minutes, then turn it over and put the head of the cabbage into the pot. Cook for 1-2 minutes and take it out. When the leaves turn green, take it out and put it in a basin to cool down.

Step 4: Put it into the jar

Sprinkle a little salt on the bottom of the jar, then put the vegetables into the jar one by one with the roots facing out and the heart facing in. After filling one layer, sprinkle a little salt on the bottom of the jar. Salt, fill a layer and sprinkle a little salt. Taking 100 kilograms of cabbage as an example, you need to add 7-8 taels of salt. Cover the arranged cabbage with a few slices of cooked cabbage to prevent it from rotting.

In order to achieve a good fermentation effect, in the morning of the next day, take a basin of water, add a bottle of light beer, stir well and pour it into the tank. Place a large stone on top of the cabbage, then add water until the stone is covered.

It is particularly emphasized that during the process of pickling sauerkraut, there should be no oil on any utensil, otherwise the sauerkraut will easily rot during the pickling process.