Pickling method of authentic northeast sauerkraut _ Baidu experience

The concrete steps of pickling sauerkraut are as follows:

Step 1: Choose vegetables.

Pickled sauerkraut is very particular about the choice of dishes, with moderate size and symmetrical thickness. When choosing vegetables, you should choose Chinese cabbage with yellow edges, so that the pickled sauerkraut has a good color.

Part II: Washing vegetables

Rinse the cabbage with tap water for 2-3 times. When washing vegetables, remove the rotten leaves and level the roots.

Step 3: cook.

Add two thirds of water to the pot. After the water is boiled, first put the Chinese cabbage roots into the pot and cook for about 2-3 minutes, then put the Chinese cabbage heads into the pot and cook for 1-2 minutes, and then take them out. Then take it out and put it in a basin for thorough cooling.

Step 4: Enter the cylinder.

Sprinkle a little salt on the bottom of the jar, then put the roots outward and the hearts inward in turn into the jar. Fill one layer and sprinkle a little salt, then sprinkle another layer of salt. Take 100 kg Chinese cabbage as an example, it needs to add 7-8 salts. Cover some cooked vegetables on the set cabbage to prevent rot.

In order to have a good fermentation effect, the next morning, take a basin of clear water, add a bottle of light beer, stir well and pour it into the jar. Put a big stone on the cabbage and then add water until the stone is submerged.

In particular, it is emphasized that there should be no oil on any utensils during the pickling process of sauerkraut, otherwise sauerkraut will rot easily during the pickling process.