Step 1: Choose vegetables.

Pickled cabbage is very particular about the choice of dishes, moderate in size and well-proportioned in thickness. When choosing vegetables, you should choose Chinese cabbage with yellow side, so that the pickled sauerkraut has good color.

Part II: Washing vegetables

Rinse the cabbage with tap water for 2-3 times. While washing the vegetables, remove the bad leaves and level the roots.

Step 3: Cook.

Add two-thirds of clear water to the pot. After the water is boiled, first put the roots of Chinese cabbage in the pot, cook for about 2-3 minutes, then put the head of Chinese cabbage in the pot, cook for 1-2 minutes, and then take it out until the leaves turn green. Take it out and put it in a basin to cool thoroughly.

Step 4: Enter the cylinder

Sprinkle a little salt on the bottom of the jar, then put the vegetable root outward and the vegetable heart inward into the jar in turn. After filling a layer, sprinkle a little salt, and then sprinkle a little salt on a layer. Take 100 kg of Chinese cabbage as an example, it is necessary to add 7-8 salts. Cover a few pieces of cooked vegetables on the set cabbage to prevent rot.

In order to have a good fermentation effect, the next morning, take a basin of clear water, add a bottle of light beer, stir well and pour it into the jar. Place a big stone on the cabbage, and then add water until the stone is submerged.

It is particularly emphasized that in the process of pickling sauerkraut, there should be no oil on any vessel, otherwise sauerkraut will easily rot in the pickling process.