Step 1: Choose vegetables.

It is appropriate to choose Chinese cabbage cooked in eight or nine degrees.

Step 2: Dry vegetables.

The appearance of the cabbage is not crisp, so just start to wither.

Step 3: Cleaning and disinfecting the pickled cabbage jar and the pressure jar stone.

Never use a plastic container for pickling sauerkraut, preferably a porcelain jar, and granite or bluestone is the best choice for the ballast stone. The tanks and stone heads used for pickling sauerkraut should be thoroughly cleaned first. If the tanks and stone heads pickled with sauerkraut in the previous year need to be carefully cleaned and disinfected, special attention should be paid to the cleaning and disinfection of edge cracks. Families can use 75% alcohol or more than 65% liquor to disinfect sauerkraut tanks and ballast stones. Clean the pickle jar and the ballast stone thoroughly and dry them. Wipe the inside, edge and ballast stone of the pickle jar repeatedly with a new towel dipped in alcohol or white wine. Never use a used rag, because there are all kinds of bacteria left on the rag. Wiping the pickle jar with a rag with bacteria will be wasted.

Step 4: Enter the cylinder

The cabbages are placed in circles layer by layer, leaving no gap between the vegetables (the vegetables can be cut in half), and the layers of vegetables are evenly sprinkled with salt, with the amount of salt accounting for 2% of the weight of the cabbage. After placing, a ballast stone weighing about 40-50 kg is pressed on the top cabbage.

Step 5: Seal the cylinder.

Marinate as many cabbages as possible, and it is best to fill the cabbages with 3-5cm more than the edge of the jar. According to the temperature, add water when the cabbages are lower than the edge of the jar on the second and third days, and the water must not exceed the cabbages (vitamin C of about two ten thousandths of the weight of cabbages can be added with the water).

Many people's pickled sauerkraut rots, and one of the important reasons lies in sealing the jar. After adding water, seal the cylinder mouth with a thin plastic film, and the film should be smooth close to the water surface. Many people's sauerkraut tanks are placed in the kitchen, and accidentally fall into a few drops of oil, and the whole tank of sauerkraut is ruined.

Step 6: Fermentation.

During the fermentation process, air bubbles will be generated in the cylinder, so the plastic film sealing the cylinder mouth will be plastered close to the water surface at any time. The suitable fermentation temperature is 8-15℃; Not lower than 5℃, the temperature is too low, which is not conducive to sour sauerkraut. If it is too high, sauerkraut will rot easily.

It is best to marinate pickled sauerkraut at home for more than one and a half months before eating it. Pickled sauerkraut is best eaten within one and a half months. If you want to continue eating, you can take it out, cut it and freeze it in the refrigerator. When you want to eat it, you don't need to clean it. It tastes better directly in the pot.

I saw this somewhere else, and he wrote it very well. Basically correct.