Ingredients used: Chinese cabbage 100 kg, refined salt or large grain salt 1 kg.

Production process:

(1) Put the Chinese cabbage in a ventilated place or an empty room for about three days, so that part of the water in the Chinese cabbage is volatilized, so that the pickled Chinese sauerkraut is not easy to rot, and the finished pickled Chinese sauerkraut tastes good.

(2) Prepare a clay pot, clean the pot, then sprinkle some salt on the bottom of the pot, sort out the dried cabbage, remove the old leaves and impurities, cut it in half with a knife, put the cabbage into the pot according to the incision, sprinkle some salt on it, sprinkle some salt on each layer of cabbage, put all the cabbages into the pot according to this method, sprinkle a layer of salt on the top cabbage, and finally find it.

(3) Sauerkraut must be pressed with a heavy object for three days, and the cabbage will naturally sink, and some of the water in the cabbage will overflow. At this time, we can fill the water tank with water, so that the water can't pass the cabbage. Marinate for a month or forty days, and the northeast sauerkraut will be marinated.