Clean all the prepared cabbages, pour the water into the pot, put the cleaned cabbages in after the water boils, and press them with chopsticks to soak them in the water and scald them. Take it out for about 3-4 seconds, not too long. Blanch the cabbages and let them change color. Use rice-washing water, then pour the rice-washing water into the water that has just been scalded with cabbage, and add some edible salt, or you can add some without rice-washing water.
Prepare a clean container, preferably glass jar or ceramic, not iron or plastic, because it is easy to pickle sauerkraut, put the scalded cabbage in it, and then pour the cooked rice soup in it. Pay attention to the amount of sauerkraut and try your best. Cabbage is too light to float on the water. It's better to hold it down with key things and then cover it for 6-8 days before eating.
When pickling sauerkraut, some people use salt, which is actually not good. Pickled sauerkraut with rice washing water is sour and crisp. No salt is needed when pickling, but pickled sauerkraut with salt can be preserved for a longer time. Pickling without salt will sour faster, so you can eat it early. This depends on personal needs. You can keep the remaining soup and use it next time. Only need to marinate for about 3-4 days next time.
When some people pickle sauerkraut, they always wash the cabbage and put salt on it. Since they learned to teach her to pickle with rice washing water, sauerkraut is crisp and appetizing. If there is no rice washing water at home, it can be diluted with glutinous rice flour or rice flour.
Sauerkraut can be eaten directly, fried or made into pickled fish. Pickled sauerkraut is sour, crisp and delicious, and it can also increase the preservation time.
Winter in Northeast China is incomplete without sauerkraut. Sauerkraut can be used to make many dishes, such as stewed vermicelli with sauerkraut. Braised big bones with pork belly in sauerkraut. Stewed goose with sauerkraut. Sauerkraut is a necessary dish for eating hot pot in winter. It is also indispensable for barbecue. The whole winter in Northeast China is inextricably linked with sauerkraut.