What are the specific steps of the pickling method of Laotan sauerkraut?

1. Pour 20% cold water into the pot, and then add the pickles. Add more salt than usual, not too salty, put about 30 peppers, put more in the jar, and then boil the water.

2. Wait until the boiled water is introduced into the tank (the water should be completely cooled before pouring), and then pour 1 quantity of sorghum wine.

3. Add pepper, ginger, onion and garlic, and put them according to everyone's own taste. These materials are mainly used for seasoning.

4, 2-3 days later, see if there are bubbles around the wild pepper, mainly to see whether the kimchi bacteria (we call it sour water) of kimchi ferment normally, even a small bubble can ferment successfully.

5. When kimchi bacteria ferment normally, cut seasonal vegetables can be put in. Radish, cowpea, tender ginger and so on.

6. When you take out sauerkraut in the future, you must remember to add water and salt. Let the old sauerkraut really age.