2, the vegetables do not need to be washed. Find a dry and ventilated place, hang it up and dry it for 1-2 days (1 day on a sunny day and 2 days on a cloudy day).
3, drying a day, wilted sauerkraut.
4, 100 grams of salt with 100 cc of water, salt melt, put the vegetables into the salt water rolled a few times, (in the heart of the vegetables pour some salt water)
5, the vegetables folded (the end of the leaf with the help of the vegetables pressed underneath, which is to prevent the leaves from floating out of the water) into the tank, one layer by one layer, tighten it a bit.
6, glutinous rice flour + water, stir well and pour into the tank, glutinous rice flour water must be completely submerged cover mustard, if there are mustard leaves floating, put a few small stones to the leaves pressed in the bottom of the glutinous rice water, cover the lid.
7, a few hours later, showing the separation of water and flour, this is a normal phenomenon. About a week later, you will see one by one small bubbles floating upwards (start fermentation), if the tank is too full of water will overflow, so the tank should be prepared for some big.
8, 50 days to mature (pickles during the daily temperature of about 5-10 degrees. If the temperature is high, shorten the pickle time to 20-30 days, transfer to the refrigerator refrigerated fermentation)
9, the temperature is slowly warming up, which is ripe 50 days of sauerkraut, it should be transferred to the refrigerator to continue the low-temperature fermentation, otherwise there are too many bad bacteria, vegetables will be bad.
10, a dish in a bag, and then add some jar of glutinous rice flour water, squeeze out the excess air, seal.
11, into the refrigerator, continue low-temperature fermentation, this time the sauerkraut, the color is very beautiful golden, smells sour, in fact, the dish is not sour at all, you want to dish sour through and then wait for another 5 months.