1, cabbage to remove the yellow leaves, cut off the roots, wash, cut into two or four and a half with a knife.

2, put the cabbage heart into the pot, spread it flat in the jar, sprinkle a layer of salt on each layer of vegetables until it is all laid, press on heavy objects for pickling, * * * use 3/5 salt, after 24 hours. If the bittern rises, it can be taken out and re-salted.

3. Pour the marinated cabbage into another jar, spread a layer of vegetables, sprinkle a layer of salt, sprinkle sealing salt on the top layer, after sprinkling the rest of the salt, seal it tightly with a thin bag, press it with stones, seal the jar mouth with mud paste, and finally cover it. After pickling with10-15g, it can be taken out and eaten.

How to pickle cabbage

First, choose dishes. Every season in beginning of winter, after the harvest of Chinese cabbage, choose a big, full-hearted, mature, disease-free and rot-free Chinese cabbage, remove the roots and leaves of Chinese cabbage with a kitchen knife, and then remove the old vegetable stalks on the surface of Chinese cabbage. Second, hot water is boiled. After the cabbage is selected, prepare a big vat with a big mouth. Wash and sweep the vat inside and out. Boil the selected Chinese cabbage in hot water at about 50℃, and it is better to take it out and squeeze it dry if the scalded skin is wilted. Cabbage heads rush in and out of Ye Chong, one by one, and they should be compacted and compacted until the whole vat is full. Third, compaction. Choose a stone about 20 cm long, with a height of 10 cm and a width of 15 cm, and press it on the top of the Chinese cabbage in the middle of the vat to prevent the Chinese cabbage from floating with the water after pickling. Fourth, add water and medicine. After boiling and pressing, the Chinese cabbage will naturally wither and sink after 2-3 days. At this time, clean cold water will be filled in the vat until it is full. After 6 days, put 5 grams of fresh sauerkraut produced in Shenyang into a bag and put it into the jar to prevent the sauerkraut from rotting. Fifth, pickling. Put the Chinese cabbage jar filled with Chinese cabbage and water in an idle place indoors, and keep the indoor temperature at about 10℃. After about 15 days, Chinese cabbage naturally turns into sauerkraut and can be eaten. When eating, you should take it layer by layer from top to bottom. When taking sauerkraut, you must never take out the stone pressed on it, so as to prevent sauerkraut from floating up naturally and rotting without pressure. Take as much sauerkraut as you eat, and don't take too much at a time to prevent it from going bad and keep it delicious, sweet and crisp.