Northern people in order to be able to eat vegetables in winter, came up with a lot of ways, some of which can be stored for a long time in the cellar of the vegetables, there are some perishable vegetables with salt, some simply made into pickles, so that you can eat a lot of vegetables in the winter. Sauerkraut is a food unique to the Northeast, is to use cabbage to pickle, come to understand how to accumulate sauerkraut does not rot it.

There are two kinds of pickled sauerkraut, one is dry sauerkraut, can be stored for three or five years no problem. One is water sauerkraut, can also be stored for a year and a half, water sauerkraut if not well kept will become stinky and sour, and even rot. Why will be easy to rot, stinky sour, because water pickle sealing degree is poor, pickling tools must be washed with hot water, cool dry, or sun dry. In the pickling process can not have stained any oil, many people have forgotten to remind the most critical is the salt bar, pickling a variety of sauerkraut can only be used loose salt (coarse sea salt) or else it can not be stored for a long time, deterioration and decay, unless three or two days to eat up.

I, how to pickle water pickles?

1, cut down the whole mustard, remove the yellow leaves can not wash, one by one to get clean, in the sun under the big sun for a day, and so cooled with sea salt one by one to knead, to knead out the water on it.

2, the kneaded vegetables put inside the tank properly put some salt, can not put more, layer by layer stacked, above the pressure of a stone, pickling for a week. The stone should be washed and dried, remember this process can not add water.

3, the pickled sauerkraut and then take out the sun for a day, and so cool, and then a tree put a little salt properly kneaded a few times, put a layer of house stacked in a jar, like chili pepper can be put a little fresh chili pepper, and can not be put salt, it will be very salty, this time you can add a good deal of cold boiled water to the whole jar of vegetables submerged, pressed on the stone, covered sealed for a month to start eating.

Pickled dry sweet and sour Lai pickled dried plum process and the same as above, but, after killing a week, to be in the sun for two days, and then put the jar pickled in the sandwich to add dry garlic roughly not, a layer of pressure, pressure to the cylinder full until, do not have to press the stone, and can not add water, put the lack of enclosure sealed for more than a month. (Remember to always use sea salt)