2. Then put the cabbage in the sun for two or three days until it becomes thinner. Mainly to dry some water, so that the cabbage will not go bad when it is pickled.
3. Clean the salt tank without any grease impurities. The whole process must be oil-free, the container is oil-free, the tools are oil-free, and the sauerkraut will rot when it is stained with oil.
4, cabbage does not need to be washed, because it is enough to wash it before eating. A layer of cabbage is sprinkled with a layer of coarse salt, which is spread layer by layer in order and tightly stuffed into the jar layer by layer.
5, add cold water to the tank, don't miss the cabbage, because in a day or two, the cabbage water will seep out, and there are obvious bubbles on the water surface, which are fermenting. If the water level is below the Chinese cabbage, replenish water until there is no Chinese cabbage.
6, finally stored in a cool place, 5- 10 degrees is the best, the temperature is high, and sauerkraut is easy to rot. It can be eaten at least one month later. Fermentation time will be prolonged at low temperature. You can take it out to eat in a month. Wash it before eating. If the temperature is low in winter, fish now and eat now. If the temperature is high, it is recommended to wash, refrigerate or freeze after fermentation.