Do you know the pickling method of Chinese sauerkraut in Xuehong Li? Let's have a look.

0 1 Take a proper amount of fresh Sherry Red, remove the old roots and yellow leaves of Sherry Red, wash Sherry Red with clear water, or pickle it directly without washing Sherry Red. In that case, be sure to marinate it before eating.

Dry the washed sherry red in the sun, mainly to dry the water to avoid easy pickling in the presence of water, and dry the sherry red water for later use.

Sprinkle a proper amount of salt on the sun-dried sherry red, knead it by hand, let the salt fully penetrate into the sherry red, knead it with salt, put it in a pickle jar, and cover it.

After about twenty days, Betty's sauerkraut will be pickled. You can cook it according to your own taste. Be careful not to eat sherry red after curing for a few days, because it is easy to be poisoned by nitrous acid, and it must be cured for more than 20 days before eating.