1., with a vegetable cutter to remove the cabbage roots, leaves, and then remove the old cabbage skin gangs and bad leaves, and then wash with water, shake off the water inside the standby, if the mouth of the tank is smaller or you want to pickle faster, you can vertically split the cabbage into two halves; and then soak in salted water, salt The ratio of salt to cabbage is 2%.

2., put the cabbage in about 50 ℃ seems to open the unopened hot water in the boil a little, hot time is not long, the first hot root and then hot leaves, see the cabbage boil hot, the color slightly green, skin wilting is good, will be taken out of the cabbage squeezed dry.

3., will pickle jar clean, dry, not a little oil, and then sprinkle a handful of salt in the bottom of the jar (granular salt), and then will be placed into the jar, head punch in, leaf punch out, one by one to press up, to be pressed, pressed, until the whole vat is full until. Sprinkle a handful of salt on every two layers, and when the arrangement is full, sprinkle another handful of salt on it, and press it on the washed stone or heavy object.

4., the next day filled with water, so that the water does not exceed the cabbage, and then sealed with plastic wrap to reduce contact with the air, can be better fermentation.

5., in the temperature of 5-10 degrees Celsius environment pickling 30 days can be eaten. Eat to take from top to bottom layer by layer, take sauerkraut, never press on the sauerkraut on the stone out, in order to prevent the sauerkraut without pressure naturally float upward and become rotten. When eating sauerkraut, take as much as you can, don't take too much at a time, in order to prevent the flavor, keep sauerkraut fresh, sweet and crisp.

6. During the period, pay attention to observe the water level in the container, if the water is analyzed too much to scoop out some in time to prevent overflow.

7., before eating sauerkraut should be cleaned or soaked, squeeze out the water before cooking.