How do you make sauerkraut to have a strong flavor?

For sauerkraut to have a strong flavor, you need to pick it a little more carefully. To start, remove any particularly old leaves from the cabbage and dry it outside for 3-5 days to evaporate the water. Wash and cut from it. Boil a pot of water and blanch the cut cabbage starting with the stems, longer for the roots and shorter for the leaves. Then put the blanched cabbages into the altar, pressing firmly on each one. Finally, put in the right amount of cool boiled water, make sure to pickle all the cabbages, then seal the mouth with a bag, press on a big stone, and wait patiently for more than 40 days to eat. Big secret: 1. the most suitable season to do sour cabbage is winter, because the temperature is low, the fermentation time is long, the cabbage flavor a little bit out, and finally eat the cabbage on the sour flavor is rich. 2. choose the container of pickled sour cabbage is the best glass bottle or old water altar, it must be porcelain, do not plastic and metal, only porcelain eating flavor is the most right. 3. pickled cabbage must be pressed boulders, anyway, it is our family! Traditionally, pressed feel the flavor will be more sour. 4. pickled cabbage must be more than 40 days, less than this number of days, sour and flavor can not be reached, and contains nitrite especially more, especially bad for the human body.