How to make pickled sauerkraut:

Standby ingredients:

Adequate amount of cabbage, 1 bag of coarse salt, 90 grams of peppercorns;

Production process:

The first step is to buy the cabbage, place it directly on the balcony or in the large yard, and dry it until the cabbage wilts, which is the outermost hard part. If the cabbage is wilted, it will take about 3-4 days;

The second step is to prepare the jar or vat for pickling the cabbage, clean it, and scald it with boiling water. Make sure there is no water or water. Oil is enough, remove the outermost layer of bad leaves;

The third step is to trim off the excess roots of the cabbage, but be careful to ensure that the cabbage is intact and prepare coarse grains. Salt and peppercorns, then you can pickle the cabbage. Place the smaller cabbage at the bottom of the jar;

Step 4, then sprinkle a layer of salt and peppercorns, and place the cabbage again. Sprinkle salt and peppercorns, remember that each layer needs to be compacted, and so on, put all the cabbage in place;

The fifth step, use a large stone to press it on top, wait for 48 After an hour, add water around the jar and fill it up. After a month, the sauerkraut will be pickled and ready to eat.

Summary: We can actually find that when grandmothers and grandfathers buy cabbage, they usually choose to buy it before it rains heavily. This is because if it rains, the rainwater will enter the cabbage. Such cabbage will be watery and difficult to eat. It's not sweet anymore. I have to say that the experience of the old man is still very good. Every year, I follow my grandma to stock up on a lot of cabbage, which is very delicious. In the past, I didn't know how to pickle sauerkraut, but after watching grandma make it, I mastered it. Through experience, I learned that pickled cabbage is so simple. Pickled cabbage can be fried with meat or cooked with noodles. You can eat it any way. If you like pickled cabbage, don’t always buy it. You can make it yourself. Cooking Tips: The jar for pickling sauerkraut must be free of water and oil. This is true for both pickling and fermentation processes. Remember to scald the container with boiling water and then dry it, so that it is not easy to pickle the sauerkraut. deterioration, so this must be mastered; the temperature of pickled sauerkraut should not be too high. It is perfectly fine to make it after the Beginning of Winter solar term. Remember not to wash the cabbage with water. The washed cabbage must be drained before making it. It is better to cook it directly Wash the pickled cabbage before eating. Salt should be added to each layer of pickled cabbage. If you think the container cannot hold it, don’t worry, it will collapse after being pickled for a while. Sichuan peppercorns are the key to delicious pickled cabbage. It can have the effect of improving freshness, so remember to put pickled cabbage. Remember to eat it after a month. It is healthier and safer. Soak the pickled cabbage in water to remove excess salt.