Tools: a pickle jar and a big stone.

Ingredients: 20 northeast Chinese cabbages, 2 kg of big grain salt, and water.

Next, you can start pickling sauerkraut. Specific practices are as follows:

The first step: put the bought cabbage in a cool and ventilated place outside for a few days, and the water content of the dish will be smaller;

Step 2: Pickled sauerkraut is best to select small solid vegetables, break off the outer leaves of the vegetables, cut off the roots of the vegetables, and then wash each one, and then put it in a jar;

Step 3: Fill the jar: (Northeast dialect: Zhuang jar). First, fix the jar in a cold and unfrozen place. After cleaning the vegetable jar, put the cabbage tightly into the jar, and try to fill all the space. Cut the cabbage that is too big in half. From the bottom, sprinkle a handful of big grain salt on each layer of cabbage. After stacking it at the head of the jar, pick some big-leaf old vegetable shuttlecocks and cover it on the top.

Step 4: On the morning of the third day, open the jar mouth and pour cold water along the side until the jar is full of cabbage, seal the jar mouth and wait for natural fermentation, and the sauerkraut can be eaten in one month to one and a half months;

Matters needing attention in pickled Chinese sauerkraut:

You can't stick oil in the process of pickling to prevent cabbage from rotting;

For more than a month, the outside temperature should be between 5- 10 degrees Celsius, and the vegetable jar should be placed in a dark and cold place.

On the one hand, it is to press the cabbage with stones, so that the cabbage will not be exposed to the water. This can be isolated from the air and prevent the deterioration and decay of Chinese cabbage during pickling;

Let it ferment slowly in a cold place, and the pickled sauerkraut is white and yellow in color, refreshing and crisp, and the heart of sauerkraut is sour and crisp with a little sweetness;