Instrument preparation: cabbage, coarse salt, white wine, white vinegar.

The first step: buy the sauerkraut will be old leaves old gang, yellow leaves, roots, insect eaten leaves all broken off and discarded, and then according to the size of the tank to choose whether you need to change the knife to cut open, my tank is relatively small, so I'll change the cabbage into a 4-piece.

Step 2: Boil a large pot of boiling water, put the cabbage gang first face down into the boiling water to soak, and then drop the head to soak the cabbage leaves into the boiling water to soak, do not take too long, the total **** 1 minute or so can be fished out and put aside to cool and control the water.

The third step: pickled sauerkraut jar, with boiling water or white wine shake, and then clean, at the very bottom of the sprinkle a little coarse salt, and then the cabbage squeezed out of the water to lay a layer, and then sprinkle a little coarse salt, and in turn, and then lay the cabbage. Each layer of cabbage should be pressed and compacted as much as possible, and the amount of salt added is about 3 taels of salt for 15 pounds of cabbage.

After the pressure is tightened and compacted, use cool water to pour it in without over the cabbage, no need to seal it, put it directly in a cool place to ferment for about a month.