How to make sauerkraut and its materials?

Pickling sauerkraut is very simple. The key is to have a pickle jar with the bowl upside down. The manufacturing method is as follows:

1, boil a pot of boiling water and put 1 day;

2. Wash the pickled vegetables such as radish, cowpea, bitter gourd and Chinese cabbage bangzi, and thoroughly dry the moisture on the surface of the vegetables (note that the vegetables are not dried in the sun, but naturally dry the wet moisture on the surface);

3. Put the cut vegetables in the jar, add salt (not too little, not too much, you can taste it yourself), ginger slices, and then pour in the cold boiled water cooked the day before to drown the vegetables;

4. Tighten the bowl cover of the jar and inject water along the bowl edge to isolate the air;

5. Leave it like this for about 10 days; Take some out with clean chopsticks when eating, and be sure not to get oily! ; You can always add some new dishes and a little salt in the future. Do not change the water of kimchi. The older you get, the better it tastes, and the shorter the time.

6. If you like Sichuan kimchi, you can add some dried pepper, pepper and red pond in the above three steps, and the other methods are the same.