The steps for pickling sauerkraut are as follows:

Tools/materials: peppercorns, chili peppers, garlic, ginger, high degree of white wine, water, and a pickle jar.

1, select the package of mustard greens. This mustard outside the two large leaves on both sides of the two sides of the cabbage on both sides of the cabbage gangs are mainly, after pickling than other mustard varieties crisp.

2, will prepare the right amount of chili peppers, garlic, ginger clean.

3, salt melted in boiling and cooled water, and then poured into the kimchi altar. Put mustard in and add white wine, peppercorns, rock sugar.

4, and finally put the lid sealed, wait a month you can eat.

Sauerkraut notes

Sauerkraut has a north-south division, the south more choice of mustard pickle, while the northeast is the choice of Chinese cabbage pickle. The two sides of the production methods and raw materials taste and consumption and climate are different, so the pickling method and the taste of the finished product has some differences, to choose the practice suitable for their own region.

General winter pickling time of about 50 days to eat, if it is cooked pickled (into the tank before scalding washed) then about 30 days can, if it is the other seasons of the weather is relatively hot then the time will be shortened accordingly, visual observation of the color of the pickle yellow, smell the soup has a sour taste can try to fish out.

Northeastern pickle pickling is not afraid of low temperatures, traditionally Northeast pickles are also pickled in winter, and because of the flavor produced by the fermentation led to the pickle jar more will not be placed indoors, usually as long as the placement of the location does not freeze can be, but must pay attention to do not put into the place where it can be sunlight direct sunlight.