Eating pickled sauerkraut, it is best to eat after a month is safer and more secure.

Pickled sauerkraut method:

Cleaned cabbage, sunshine to remove water, knife into the pot of boiling water blanching, two minutes or so can be fished out and cooled, the cabbage neatly placed in the jar, add the right amount of water, pickling four or five days, sauerkraut is complete, the specific steps are as follows:

Instruments: cabbage or cabbage 8 or so, the right amount of mineral water.

1, first choose dry white leaves, and then rinse off.

2, and then put it outside in the sun, until it is moist and soft.

3, the cabbage from one side of the slice on a knife or two, sliced and blanched easier, you can blanch to the core inside.

4, prepare a large pot, bring the pot of water to a boil, and then put the cabbage in the boiling water blanch, turn around, cook for about 2 minutes.

5, cabbage blanching do not take too long, blanching before and after about can be removed and cooled.

6, prepare a kimchi altar or glass altar, try not to choose a plastic bucket, etc., the cabbage neatly placed in the altar.

7, and then pour in a few bottles of mineral water or tap water, as long as not to drench the cabbage.

8, put a few large stones to compact the cabbage, do not float on top a little, floating on top will be very easy to deteriorate. Pickle for four or five days before eating.

9, sauerkraut is pickled.