How to pickle sauerkraut? ?

Method: Wash the Chinese cabbage with clear water, cut the Chinese cabbage into 15mm square pieces, and cut the leaves into larger pieces. Add a proper amount of salt and a large amount of white vinegar (vinegar, a common fruit vinegar in American supermarkets, which is cheap and easy to use) and stir for one hour. After the taste, pour off the vinegar water, add sugar, minced garlic, hot sauce and chicken essence and mix well. Then put it on a plate and serve it (the accessories are different according to everyone's taste).

Ingredients: 2 kg of Chinese cabbage, 50 g of radish, 20 g of Chili noodles, 5 g of water celery, 20 g of Chili noodles, 20 g of shrimp paste, 20 g of pear, 5 g of Jiang Mo and 50 g of refined salt.

1. After cleaning the cabbage, cut the big one in half and marinate it with 10% salt water for about 24 hours. Stir pepper noodles and water evenly according to the ratio of 1: 1.2 for later use. Cut the 1/3 part of radish into shreds, and cut the rest into two or three pieces. Cut the pear into large pieces, and cut the water celery into 3cm long.

2. Add the evenly stirred Chili noodles, white sugar, shrimp paste, garlic, pear, celery, ginger, onion and salt into shredded Chinese cabbage and stir evenly to make kimchi seasoning.

3. After washing the sauerkraut, spread the pickle seasoning evenly between the leaves of Chinese cabbage. Spread a layer of radish in the jar, sprinkle a little salt, put the Chinese cabbage on the side, and then put the radish. Repeat several times until it is full.

4. Finally, cover a layer of cabbage to help press the stone. Three days later, pour in the spicy cabbage soup and seal it. After about three weeks, after pickled, the spicy cabbage is cut into 3 ~ 4 cm pieces and put on a plate, and then it can be eaten with a little spicy cabbage soup.