Practice: 1. First, clean all the prepared cabbages and remove the yellow leaves and roots of the cabbages.

2. Brush a magnetic cylinder clean and sprinkle a proper amount of coarse salt on the bottom of the cylinder.

3. Boil a pot of boiling water, and put the cleaned cabbage house into the pot for blanching. Generally, after the leaves of Chinese cabbage become soft, they can be taken out and put aside to cool.

4. The cold cabbage is placed at the bottom of the tank layer by layer. It is best to spread a layer on it, sprinkle with appropriate amount of coarse salt, and spread it layer by layer, leaving no gaps as far as possible.

5. Put it on the top floor and press a relatively large stone on the cabbage.

6. After about 3-4 days, it is necessary to add an appropriate amount of cold water to the tank to let the salt in the tank slowly penetrate under the tank. Pay attention to the added water, and don't leak the top cabbage.

7. When making pickled cabbage, the ratio of cabbage to salt is 1:4, which is the best.

How to eat Chinese cabbage and sauerkraut

Shredded pork with Chinese sauerkraut

Ingredients: sauerkraut, pork, onion, ginger, garlic, soy sauce, salt and monosodium glutamate.

Practice: 1, all ingredients are ready, and onions, ginger and garlic are cut into pieces.

2. Add the right amount of oil to the pot. When the oil is hot, add the prepared onion, ginger and garlic and stir fry.

3. Then add the prepared shredded pork and stir fry, and the fried shredded pork begins to change color.

4. Sprinkle a proper amount of soy sauce in the pot and add sauerkraut after the pork changes color.

5, add the right amount of water, generally after the water in the pot is fried, you can eat it.

Baiqirou Chinese sauerkraut

Ingredients: pork belly, sauerkraut, onion, ginger, pepper and garlic.

Practice: 1. Wash the pork belly with clear water first, add a proper amount of clear water to the pot, put the pork belly into the pot, and add onion and ginger to boil.

2. Take out the cooked pork and cut it into pieces for later use.

3. Clean the prepared sauerkraut and cut it into filaments for later use.

4. Add the right amount of oil to the pot. After the oil is hot, add the prepared pepper and stir fry, then add the shredded sauerkraut and continue to stir fry.

5. Pour the freshly cooked broth into the casserole. Cook it over high fire first.

6. Put the meat slices evenly on the top of the casserole. After the fire is boiled, simmer 15 minutes to eat.