Sauerkraut is a very traditional home-cooked delicacy in my country, and due to various reasons such as climate, the most famous sauerkraut is in the north.

Of course, sauerkraut is also available in the south, but it is not as typical as in the north, and the raw materials are also different. In the north, cabbage is used, while in the south, radish leaves are mainly used, and there are also vegetables specially used for pickling sauerkraut.

Next, we will introduce the method and steps of pickling sauerkraut. It is pickled with cabbage.

Choosing vegetables: Every time after the cabbage is harvested in the Beginning of Winter, choose large, full-grown, solid, disease-free, and rot-free Chinese cabbage. Use a kitchen knife to remove the roots and leaves of the Chinese cabbage, and then remove the skin of the Chinese cabbage.

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After boiling the cabbage in hot water, prepare a large vat.

Clean the vat inside and out.

Boil the selected Chinese cabbage in hot water that is about 50°C but not yet boiling. When the skin of the cabbage becomes wilted, take it out and squeeze it dry.

The cabbage heads are pressed inward and the leaves are pressed outside. Press them one by one. They should be compacted and compacted until the entire vat is full.

For compaction, choose a stone about 20 cm long, 10 cm high, and 15 cm wide, wash it, and press it on top of the cabbage in the middle of the large tank to prevent the cabbage from floating with the water after being pickled.

Add water and medicine, boil and blanch the cabbage, then put it into a large vat and compact it. After 2-3 days, it will naturally become wilted and sink. At this time, clean cold water is filled into the vat until the vat is full.

After 6 days, put 5 grams of fresh sauerkraut produced in Shenyang into a bag and put it into the tank to prevent the sauerkraut from rotting.

Pickling: Place the cabbage jar filled with cabbage and water in a free place indoors, and keep the indoor temperature at about 10°C.

After about 15 days, the cabbage will naturally turn into sauerkraut and you can eat it.

When eating, you should take it layer by layer from top to bottom. When taking the sauerkraut, you must not take out the stones pressing on the sauerkraut to prevent the sauerkraut from floating upward naturally without pressure and becoming rotten.

When eating sauerkraut, take as much as you can. Don't take too much at one time to prevent the flavor from changing and keep the sauerkraut delicious, sweet and crispy.

According to the method and steps of pickling sauerkraut introduced above, the sauerkraut made will be absolutely delicious.

Sauerkraut can not only be added to ordinary home-cooked stir-fries, but also some pork can be added. Both methods taste good. Of course, for those who love meat, if you add some pork, this dish will be delicious.

The attraction is even greater.