1. After buying the cabbage, you should first dry it in the sun for a period of time to reduce the moisture in the cabbage; then blanch it with hot water to sterilize it; and then put it in a vat. Now, put two layers of cabbage and sprinkle a layer of salt. You can also add some ginger slices and other seasonings according to your personal taste.

2. In addition to paying attention to the selection of cabbage, it is also important to clean the container and seal it. Before pickling sauerkraut, always clean the tank carefully several times, and then spread a layer of salt on the bottom of the tank.

3. After washing the cabbage, put it in the vat first, and then pour hot water directly into the vat to scald it. To prevent sauerkraut from rotting, you must first choose good cabbage. If the cabbage itself is diseased and prone to rot, the pickled sauerkraut will also be prone to rot.

4. After the cabbage is full, put a stone on top to prevent the sauerkraut from being exposed to the air too much due to fermentation and expansion. Use cabbage to seal all the gaps around the stone. Do not place the tank containing sauerkraut in a room with a high temperature, otherwise the sauerkraut will rot easily.

Extended information

The original intention of making sauerkraut is to extend the shelf life of vegetables. In the "Book of Songs", there is a description of "There are huts in the middle fields, and melons in the battlefield. They are peeled and watermelon, and they are presented to the emperor." Today’s sauerkraut shows that Chinese sauerkraut has a long history.

Sauerkraut can be used as appetizers, side dishes, or as seasonings in our diet. It can be divided into Northeastern sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, German sauerkraut, etc. The taste and style of sauerkraut in different regions are also different. Common people often refer to "sauerkraut" as a general term for all types of sauerkraut made from green vegetables or cabbage.