2. When pickling sauerkraut, clean the Chinese cabbage. It's best not to leave old leaves, because they taste bad after pickling. Clean and dry. Add water to the pot. Be careful that there is not a drop of oil in the pot. After boiling, put the whole Chinese cabbage in and scald it, then take it out quickly.
3, water control, put the cabbage in a container, a layer of cabbage and a layer of salt, must be laid like this, and finally sprinkle a layer of salt on it.
4, sealed, must be sealed, so that pickled sauerkraut will not rot.