The method of making Northeastern pickled sauerkraut not rotten by flooding is as follows:

Material preparation: appropriate amount of cabbage, appropriate amount of salt, 1 pressing stone, etc.

1. Buy the Chinese cabbage for later use, prepare large grains of salt, and then remove the rotten leaves from the Chinese cabbage.

2. Cut off the outer skin and leaves of the Chinese cabbage at shoulder height, and then remove the roots of the Chinese cabbage. This will allow the Chinese cabbage to be better pickled.

3. Put the Chinese cabbage leaves into the bucket, add large grains of salt, and spread them evenly.

4. Then place the Chinese cabbage layer by layer.

5. Prepare a pressing stone, wash it and place it on the cabbage leaves.

6. Press the big stone on top of the cabbage and seal the mouth of the cabbage bucket with plastic wrap. The remaining delivery time is expected to be ready in about 1 month.