How to cook Chinese sauerkraut in Sichuan Laotanzi

1. Prepare 3 kinds of green vegetables.

If your pickle jar is big enough, you can prepare more.

2. Cut the vegetables in half, and then cut a knife on the head of the vegetable, but don't cut it.

3. Put it in a ventilated, dry and sunny place to dry.

Like hanging clothes, we put them on the balcony on the top floor to dry.

After 3-5 days in the sun, vegetables will disappear (if there is no sun or rain, put them in a ventilated place)

4. Add appropriate amount of salt to pickle vegetables 1 night.

5. Put it in the pickle jar (put some salt water in the pickle jar).

The edge of the pickle jar should be sealed with some water.

6. The longer vegetables are preserved, the better they taste.

The following pickled sauerkraut has a long preservation time. If you like to eat tender, you can soak it in 10 and take it out.