Accessories: salt and cold boiled water.

Practice steps:

1, wash the cabbage, slightly control the moisture, cut into filaments, and use a slice of cabbage that is too thick.

2. Sprinkle a little salt in the shredded cabbage and mix it. There is not much salt, not pickled vegetables. A cabbage almost uses about 15 grams of salt.

3. Marinate the shredded cabbage for about ten minutes, put it into an oil-free and waterless glass bottle, and pour the salted water into the bottle.

4. When the shredded cabbage is bottled, it should be compacted with chopsticks at the same time. Finally, an appropriate amount of cold boiled water should be added. The cold boiled water can pass through the cabbage, and the bottle should be covered and put aside for fermentation.

5, almost a month, opened the lid, sour cabbage is ready.

Extended data:

The original intention of making sauerkraut is to prolong the shelf life of vegetables. In the Book of Songs, there is a description that "there is a cottage in the middle field and a melon in the battlefield, and peeling is the ancestor of sacrifice". According to Xu Shen's Interpretation of Words in the Eastern Han Dynasty, it is explained that "there is also pickled cabbage in the vegetable", which is similar to today's pickled cabbage. It can be seen that the history of pickled cabbage in China is quite long.

Sauerkraut can be an appetizer and a meal in our diet, and it can also be used as a seasoning to make dishes. It can be divided into Northeast Sauerkraut, Sichuan Sauerkraut, Guizhou Sauerkraut, Yunnan Fuyuan Sauerkraut, German Sauerkraut, etc. Sauerkraut tastes and styles in different regions are also different. People often say "sauerkraut" generally refers to all kinds of sauerkraut made by all green vegetables or cabbages.

Baidu encyclopedia-Chinese sauerkraut