Pickled sauerkraut was first spread from the north to the south. In the past, Northeastern households could lack everything, but the only two things that could not be missing were the "sauerkraut jar and the big sauerkraut press." "Stone" is an iconic item in every household's courtyard. In the south, instead of using sauerkraut jars or big stones to suppress it, they pickle it with the most commonly used and inconspicuous pots and pans at home, and they can still taste exactly the same as the original.

1. The first step is to clean up. Youyou went to the market early in the morning today and bought 10 pounds of Chinese vegetables. The Chinese vegetables are warm food and can be eaten directly whether they are stir-fried, boiled or stewed. Very delicious. But in families in the south, the most common way to pickle the vegetables is to eat them. Before pickling, we must first clean the vegetables. The side of the vegetables is relatively strong and the inside is difficult to clean. At this time, you must know that there is no need to Tear off the green cabbage leaves, apply 2 grams of salt on the palm of your hand, apply it to the cabbage, and wash it cleanly by hand, which can quickly remove stains and residues from the cabbage. After cleaning, put the vegetables in the basin and soak them for 10 minutes to let the unremoved dirt float out, and the kimchi will be tidy and safe for eating later.

2. The second step of preparation: soak the vegetables well, take them out of the pot immediately, and pour a large amount of cold water into the pot. Special attention should be paid to this step, the vegetables do not need to be put into the pot with cold water. Adding cold water to the pot will also cause the vegetables to become old, burnt, and taste bad. When the water boils until there are a lot of small bubbles, take out the vegetables. Don't worry. 1 Put them all into the pot. Blanch the cabbage leaves first until they are soft. Since the cabbage leaves are stronger than the cabbage leaves, put them into the pot one at a time. If the kimchi is heated unevenly, the color of the kimchi will be difficult to uniform. After blanching the vegetables, put them into a clean basin with chopsticks and let them cool for a while. After it cools down, pour the hot water used to steam the Chinese cabbage directly into the basin, just to cover it. If the Chinese cabbage is not submerged, you can also pour an appropriate amount of cold water into the basin to cover the Chinese cabbage.

3. The third step is pickling; after the vegetables are introduced, the most important step is to pour half a can of "white rice vinegar" into the basin. White rice vinegar can allow rapid fermentation and The taste is crisp and refreshing. Pour in the rice vinegar, put it into a smaller bowl, and press it lightly on the pickled vegetables. As mentioned earlier, in the Northeast, people use stones to suppress the kimchi, but in the South, they use a small plate to lightly kimchi. The same effect can be achieved by pressing it, because our kimchi is softened by steaming it once, and then we take out a small plate to hold it for a night. Then we can see the golden kimchi the next morning and make it. It's as crisp and tasty as kimchi.

Summary: Okay, let me share with you the method of pickling sauerkraut. Everyone knows it. Remember, when pickling sauerkraut, do not add salt, so that the pickled pickle can be made into various delicacies