2. Choose vegetables. Every year in beginning of winter, after the Chinese cabbage is harvested, a large, plump, mature Chinese cabbage is selected, the roots and leaves of the Chinese cabbage are removed with a kitchen knife, and then the old stalks on the surface of the Chinese cabbage are removed.
3. Boil in hot water. After the cabbage is selected, prepare a big vat with a big mouth. Clean and thoroughly clean the vat. Blanch the selected Chinese cabbage with hot water at about 50℃, and it is better to take it out and squeeze it dry when the skin is wilted. Cabbage heads rush in and out of the Ye Chong, one by one, to be compacted until the whole tank is full.
4. Compaction. Select a stone about 20 cm long, with a height of 10 cm and a width of 15 cm, and press it on the cabbage in the middle of the tank to prevent the pickled cabbage from floating with the water.
5. Add water and medicine. Chinese cabbage will wither and sink naturally after 2-3 days after boiling and squeezing. At this time, clean cold water will be injected into the cylinder until it is full. Six days later, 5 grams of fresh sauerkraut produced in Shenyang was put into a bag and put into an altar to prevent the sauerkraut from rotting.
6. pickling. Put the Chinese cabbage jar with Chinese cabbage and water in an open place indoors and keep the indoor temperature at about 10℃. After about 15 days, Chinese cabbage naturally turned into pickled cabbage, which can be eaten. When eating, you should take it layer by layer from top to bottom. When taking sauerkraut, don't take out the stone pressed on it, so as to avoid the sauerkraut floating naturally and rotting without pressure. Take as much sauerkraut as you want, and don't eat too much at a time to prevent it from going bad and keep it delicious, sweet and crisp.