Pickling sauerkraut is a habit of the northern people in winter. First of all, according to the pickle jar at home to choose a few cabbage of the right size, remove the root, peel off a few bad leaves outside. Cut the cabbage in half from root to head, which will shorten the pickling time and make it easier to eat, half at a time is enough for a small number of people. Get a large pot of boiling water and put the cabbage in it to scald it, so that it can be sterilized and there is no need to dry the cabbage. Cabbage into the pickling tank before you make sure that the pickling tank is clean and free of oil, cabbage yards in the pickling tank, yards of a layer of sprinkle a layer of pickles special salt, all yards, covered with a few slices of old vegetables and then pressed a big stone, poured into the boiled cool water. Seal the mouth of the jar with plastic wrap and then cover. About 40 days pickle is pickled. During the month of pickling, the outside temperature should be between 5-10 degrees Celsius, and the jar should be placed in a shaded and cold place. Stones are pressed against the cabbage so that the cabbage is not exposed to the water, which isolates it from the air and prevents it from deteriorating and rotting. In the cold place slowly fermentation, pickled sauerkraut color white through yellow, fresh and crisp, sauerkraut heart is sour with sweet. I often cut sauerkraut when the heart of the cabbage let me eat nothing.

There is another way to pickle Korean spicy cabbage. Materials needed: 2 cabbage, a carrot, an apple, a pear, a small leek, a white onion, a small piece of ginger, a head of garlic, 50 grams of rice noodles, 500 grams of water, 100 grams of salt, 60 grams of sugar, 140 grams of chili pepper noodles in large pieces, shrimp paste (no shrimp paste with shrimp as a substitute for shrimp) 15 grams of Korean chili sauce, a large spoon.

Practice: 1. Wash the cabbage from the root and cut into four flaps, sprinkle with salt and marinate overnight, so that the juice of the cabbage thoroughly marinated, rinse and then clenched dry. 2. rice noodles with water and simmer over low heat, during the period of non-stop stirring to prevent paste, simmering into a paste off the heat. 3. pears, apples, peeled and de-cored, diced, carrots diced, together with the onion, ginger and garlic together in the processor to beat. 4. to beat all the material poured into rice paste, and then add sugar, chili noodles, carrot dices. Add sugar, chili noodles, shrimp paste, chili sauce and mix well. Finally put in the leek inch section, mix well again. 5. Put the cabbage are smeared with the seasoned sauce into a clean airtight container, room temperature fermentation for a day, the next day began to put into the refrigerator, this time can not help but eat. But fermentation for a week taste best.

These are the two ways I have done pickled cabbage, I hope there is your favorite.