North East pickled sauerkraut does not suck trick as follows:

1, cabbage after washing, do not come directly to pickling, but need to be placed outside, drying 2 hours.

2, pickled sauerkraut, do not use water directly, with rice water pickled out of a stronger flavor, and not easy to rot.

3, to pickles do not deteriorate, we also need to pour the right amount of high white wine.

Sauerkraut pickling method

Ingredients: cabbage 2, salt 20g, high white wine 5ml, amoy water.

1, first of all, we prepare the cabbage, rinse it, if you think it is too big, then cut it in half. After cutting the cabbage, do not bring directly to the pickle, but need to be placed outside to dry a little.

2, put the cabbage outside, drying 2 hours, the surface of the water to dry, until the pickle a little wilted, you can receive in. Next we in the surface of the cabbage, evenly coated with a layer of salt, to ensure that each leaf is smeared with salt before.

3, prepare a large jar, or a jar suitable for pickling, put the cabbage in. At this time, is not a lot of people choose, pour water into it? In fact, it is not right, with water, pickling out of it is easy to deteriorate, then the correct practice should be to use rice water.

4, to the cabbage poured into a sufficient amount of rice water, must not over the cabbage to be able to pour on the rice water, this time or not directly to pickle, the last key step to keep in mind. We finally, in which to pour the appropriate amount of high degree of white wine, not too much, a moderate amount can be, about 5 ml.

5, will be sealed, and then placed in the home cool ventilated place, to pickle on it. When the weather is hot, it is easy to deteriorate, so we must be placed in a cool place, about 15 days of marination, smell the flavor can be, you can take out to eat.

Sauerkraut

Northern people like to take cabbage to make sauerkraut, while southerners prefer to use mustard greens, bok choy and so on. And in the north, they like to take sauerkraut to make braised vermicelli with sauerkraut, while the south prefers to eat it raw or make sauerkraut fish.