The best pickling method of home-cooked sauerkraut in Northeast China

Tools/materials: Chinese cabbage, salt, Chili noodles, Chili powder, sugar, boiled water, chicken essence, ginger, apple, garlic and white vinegar.

First, I cut the cabbage into strips with a knife, sprinkle with salt, mix well and marinate for 6 hours.

Then we put Chili powder and Chili noodles into the pot, add appropriate amount of white sugar, white vinegar, chicken essence and boiling water, stir well and let it cool for later use.

Wash sauerkraut with clear water several times until it is salty and light, and control the moisture.

Then we add Jiang Mo, minced apples and minced garlic, add the soaked peppers, stir them evenly, put them in the refrigerator and take them out two days later.

Finally, the delicious home-cooked sauerkraut is ready! Take it out and enjoy it with your family!