1, buy some fresh Chinese cabbage, you can't pickle it directly, you should put it in the sun for 2 days first, and dry the water on the surface of the cabbage, so that the sauerkraut is easier to taste, more crisp and not easy to go bad.

2. After the Chinese cabbage is dried, the leaves on the outer layer are peeled off, and the inside is very clean without cleaning. Split the cabbage vertically in half with a knife.

3. Prepare a container for pickling sauerkraut. Try to use a pottery jar if there is a pottery jar. If there is no pottery jar, you can have a glass bottle or a storage box. Pour in some boiling water and blanch it, then wipe on some high-alcohol liquor for disinfection, and let it dry in the sun.

4, many people will do one step, that is, burn a pot of boiling water to iron the cabbage, which is wrong. Chinese cabbage contains some wild lactic acid bacteria, so it depends on them to ferment sauerkraut. If the cabbage is scalded, lactic acid bacteria will be scalded to death, sauerkraut fermentation will be unsuccessful, and it will also lead to the breeding of miscellaneous bacteria, which will foam, also known as raw flowers.

5. Sprinkle a layer of pickled salt on the container first, the effect is better than ordinary salt, the bottom salt can be disinfected and sterilized, and the sauerkraut can be tasted faster. First put a layer of pickled cabbage, then sprinkle a layer of pickled salt, so a layer of cabbage with a layer of salt, the top layer should be sprinkled with salt. The proportion of salt is very important, even if it is too much or too little. The ratio of salt to cabbage is 1:50, that is, 1 kg of cabbage plus10g of salt.

6, prepare a heavy object, generally use a big stone, if not, use a vat of cooking oil, first marinate for 3 days. Under the dual action of salt and heavy objects, the water in Chinese cabbage quickly separated out and collapsed.

7. Add enough rice-washing water to the container. You must not have pickled cabbage, and the cabbage is easy to go bad when exposed. Never use clear water. Clear water contains a lot of miscellaneous bacteria, which will spoil sauerkraut.

8. Pour a tablespoon of high-alcohol liquor, seal the container, and ferment it in a room with low temperature for one month. The sauerkraut can be eaten. It is golden in color, sour and crisp in taste, and delicious in any way.