Lead: In fact, the difference between the north and the south of China is quite big. Let me teach you how to make northeast sauerkraut.

Practice of northeast pickled cabbage

Ingredients:

Ingredients: 8 cabbages.

Seasoning: 200g of salt.

Practice:

1. Break off the outside of the cabbage, cut off the head of the cabbage, then wash it with clear water, and throw off the water inside for later use. If the jar mouth is small or you want to pickle it faster, you can cut the cabbage in half vertically;

2. Wash and dry the pickle jar, then sprinkle a handful of salt (granular salt) at the bottom of the jar, then put the cabbage into the jar, sprinkle a handful of salt every two layers, and then sprinkle a handful of salt when it is full. Put stones or heavy objects on it. I pickled 8 Chinese cabbages for about 30 kilograms, and used 4 handfuls of salt, about 200 grams. Don't put too much salt, so as not to make the pickled sauerkraut bitter.

3. After 7 or 8 hours, fill the cabbage jar with clear water (tap water is enough), and the sauerkraut will be pickled.

4. Be sure to press it with stones or heavy objects all the time, and it will be fine in a month. Don't cover it. Sauerkraut is afraid of heat and cover it. If it is afraid of falling ash, just cover it with gauze. It should be placed on the balcony in a cool place, about 2~8 degrees is the best; During or after pickling, if there is floating foam, it can be skimmed out frequently. If the skimmed water is too little, you can add some more. And don't touch oil, it will rot easily.

?