Every year in early and mid-October is the day of pickling sauerkraut in Northeast China, Northeasterners become accumulation of sauerkraut. Now a lot of people like to cut the cabbage and then sprinkle salt into the plastic bag tied and then a bag of bags into the tank or plastic bucket, and then put the tank with tap water, a month later, I think this method is absolutely not desirable, because the harmful substances in the plastic will be diluted to the sauerkraut in the impact on human health; there are also like to the cabbage whole or broken into pieces to the boiling water to blanch a little bit and then pickle, so that although the pickle fast, but pickled out of the pickle is not crisp enough, but hair skin, not delicious, and pickles must be pickled more than half a month to eat, before the concentration of nitrites inside the highest time, half a month after the disappearance, so any fast practice must be half a month before eating;

Main ingredient 5 servings

Cabbage 8

Accessories

Salt 200 grams

The main ingredients are Salt 200g

Step 1

Break the cabbage to the outside of the old gangs, cut off the head of the cabbage, and then wash with water, shake off the water inside the standby, if the mouth of the tank is small or you want to pickle a little faster, you can split the cabbage in half vertically;

Step 2

Wash the pickling tank and wipe it dry, and then sprinkle a handful of salt on the bottom of the tank ( grain salt), and then the cabbage placed in the tank, every two layers of a handful of salt, set full and then a handful of salt on it, pressure on the stone or heavy objects, I pickled 8 cabbage about more than 30 pounds, used 4 salt, about 200 grams or so, the salt do not put more than one, so as not to pickle pickle bitter;

Step 3

Over 7, 8 children will be cabbage tank filled with fresh water (tap water on the can) no more than cabbage on it, sauerkraut is even pickled;

Step 4

Must use a stone or a heavy object has been pressed, a month after the good, do not cover, sauerkraut is afraid of heat and afraid to cover, afraid of falling ash on a layer of gauze can be; to be put on the balcony and other cool places, about 2 ~ 8 degrees is the best; the process of pickling or later, if there is a foam can be often skimmed out, if skimmed out of the water is too little, you can add some; and never dip in oil, easy to rot

North-eastern pickled cabbage finished picture

space

Guess what you like

Other practices

More >

Sauerkraut white pork

Sauerkraut white meat

Sauerkraut white meat

Sauerkraut white meat

Sauerkraut white meat

<

Stewed pork ribs with sauerkraut in Northeast China

Sauerkraut stew in Northeast China

Sauerkraut perch pot

Sauerkraut boiled with white meat in Northeast China

Blood sausage with sauerkraut in Northeast China

Featured recipes

Vinegary cabbage with spicy cabbage and sour and spicy cabbage Szechuan kimchi Korean spicy cabbage with cabbage and stir-fried fungus Old Kitchen Cabbage Korean Kimchi Cabbage Stewed Tofu Stir Fry