main ingredient: a Chinese cabbage.

auxiliary materials: appropriate amount of salt and cold boiled water.

Steps:

1. Peel the cabbage, wash it, slightly control the moisture, and cut it into shreds. Cut the cabbage into pieces if it is too thick.

2. Sprinkle a little salt into the shredded Chinese cabbage and mix it. There is not much salt, not pickled vegetables. Almost 15 grams of salt is used for a Chinese cabbage.

3. Marinate shredded Chinese cabbage for about ten minutes, put it into an oil-free and water-free glass bottle, and pour the salted water into the bottle.

4. When bottling shredded Chinese cabbage, it should be compacted with chopsticks at the same time. Finally, an appropriate amount of cold boiled water should be put in. The cold boiled water does not pass the cabbage, and the bottle should be covered and put aside for fermentation.

5. In about a month, the lid was opened and sour Chinese cabbage was ready.

Extended information:

The original intention of making sauerkraut is to extend the shelf life of vegetables. In the Book of Songs, there is a description that "there is a cottage in the middle field and a melon in the battlefield, and peeling is the ancestor of sacrifice". According to Xu Shen's Interpretation of Words in the Eastern Han Dynasty, it is explained that "there is a pickle in the pickle", which is similar to today's sauerkraut. It can be seen that the history of sauerkraut in China is quite long.

sauerkraut can be an appetizer or a meal in our diet, and it can also be used as a seasoning to make dishes. It can be divided into northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, German sauerkraut, etc. Different regions have different tastes and styles. People often say "sauerkraut" generally refers to all kinds of sauerkraut made by all green vegetables or cabbages.

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