Ingredients?

10 pounds of cabbage

100g-130g of salt

How to pickle Northeastern sauerkraut?

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First clean the pot of boiling water to remove the grease and wash it thoroughly

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After the water boils, blanch the Chinese cabbage in the pot for 1 minute

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Put it out and put it in a container

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Sprinkle a little salt on a layer of cabbage? For 10 pounds of cabbage, for example, 100-130 grams of salt will be enough

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After everything is installed, pour the water from the pot into the container. The water should be lower than The dish is about 10-20 cm

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A big stone or something heavy is placed on it

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Check it the next morning. If the water has passed through the cabbage, it is ready. If the water has not passed through the cabbage, then add cold water? Let the water pass through the cabbage and marinate for more than 1 month before eating.

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Tips

1. It is best to dry the Chinese cabbage in the sun for 2-3 days

2. You don’t need to wash the cabbage, just chop the outside of the cabbage into a layer.

3. The ratio of cabbage to salt is: 100-130 grams of salt for 10 pounds of cabbage

4. The water should be poured over the cabbage and a heavy object should be placed on it.

5. It will be delicious after marinating for more than 30 days. The container for marinating must be absolutely oil-free, otherwise it will rot easily