Cabbage has always been very affordable in the market. In winter in northern China, every household will have a lot of cabbages for winter, and the cabbages in rural areas will be kept in the cellar. For children in the north, there is a feeling of love and hate for cabbage, which is the childhood memory of children in the north.

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The sour and delicious taste of pickled cabbage is loved by many people, and there are many ways to make it, such as pickled cabbage pork Huimian Noodles, pickled fish and so on. The main course is mixed with the taste of sauerkraut, which is delicious but not greasy.

Pickled sauerkraut tastes crisp, sour and appetizing, and there are different pickling methods. Some people will choose to pickle with salt, while others will choose to pickle in the sun.

In fact, the really delicious sauerkraut, these two practices are wrong. The delicious sauerkraut does not need to be salted or dried. Let's share the production method of sour and crisp sauerkraut.

1. When pickling sauerkraut, the pickled sauerkraut is sour and crisp after adding rice washing water, and the soup left after pickling can be reserved for the next use, so the next pickling only takes about 2-3 days.

2. Sauerkraut pickled with salt has no other taste except salty. Pickled with rice soup, sauerkraut is crispy and appetizing, and it is not easy to deteriorate. If there is no rice washing water, it can be diluted with glutinous rice flour or rice flour, so that the pickled sauerkraut is crisp, sour and delicious.

3. When pickling with rice washing water, wash the rice first, and the rice washing water washed for the second time will be cleaner.

4. Pickled pickles can be eaten directly, fried or made into pickled fish. The pickled vegetables are sour and crisp, and have a long storage time.