Instruments used:

100 pounds of cabbage, refined salt or salt 1 pound

Production process:

①Put the cabbage on the ventilated or empty room shelved for about three days, so that the cabbage water evaporated part of the pickle so that pickled sauerkraut is not easy to rot, and pickled sauerkraut good finished product taste is also good.

②Prepare a ceramic tank, clean the inside of the tank, and then the bottom of the tank sprinkled with salt, and then drying good cabbage to do a sort, remove the old leaves and impurities, cut in half with a knife, put the cabbage according to the incision up in the tank, and then sprinkled with a little bit of salt, every layer of cabbage, you have to sprinkle some salt, in accordance with this method, all the cabbages are arranged in the tank, in the top layer of the surface of cabbage in a layer of salt, and finally find a big stone. Sprinkle a layer of salt, and finally find a big stone to hold down the yards of cabbage.

③Pickled cabbage, must be pressed with a heavy object for three days, the cabbage will naturally sink some, the water in the cabbage will overflow part of the time, then we can fill the tank inside the water, so that the water did not exceed the cabbage, after a month or forty days of pickling, the Northeast sauerkraut is also pickled.

A few notes

①Pickled cabbage sauerkraut, cabbage can not be washed, as long as the cabbage roughly organized on it, until after the cabbage pickled sour mature, we eat before, in a good clean water on the line.

②When pickling sauerkraut, it is important to avoid oil smoke into the sauerkraut, otherwise the sauerkraut will rot and become stinky, can not be eaten.

③ Pickle temperature is not too high, as long as the room temperature can be maintained, until the pickle pickle is good, it is necessary to put the pickle jar into the temperature slightly lower place to store, so that you can extend the edible period of the pickle.