1, the mouth of the pickled plastic bag must be tied tightly to prevent air from dissolving into the water again, so as to avoid the sauerkraut from rotting.

2. Seal the cylinder port with a thin plastic film. Cover the stone with plastic film, smooth it down along the shape of the stone, cover the vegetables and seal it along the inner side of the cylinder wall. The film near the water surface is smooth. This can also prevent rot.

Pickling method of pickled cabbage:

1, wash the cabbage first for use; Brush the plastic bucket and put it in the shade of the balcony. Clean the plastic cloth with clean water. Tie one end of the plastic sheet with a rope and put it in a clean container.

2. Cut the washed cabbage from the middle and put it in the gap to fill all the space as much as possible. When stacking, sprinkle some salt and VC noodles on each floor (press VC into noodles with a rolling pin or beer bottle and mix with salt);

3. Cabbage is packed in a container, leaving a circular gap from top to bottom. Pour in yogurt. Put the washed old gang on the cabbage and cover it. At this time, inject cold water. Water should overflow the cabbage, and stones should be pressed on the cabbage to prevent the cabbage from floating. Try not to let the cabbage emerge from the water and be isolated from the air.

4. After injecting water, tie the top of the plastic sheet with another rope, cover the barrel with a lid, and then cover it with a layer of newspaper to avoid falling dust. Just put it at 10-20 degrees for about 30 days. The higher the temperature, the shorter the fermentation time.