How to pickle sauerkraut quickly?

1. Cut the cabbage into four pieces.

2. Wash it with water.

3. Boil water in a pot and cook the cabbage for 2 minutes.

4. Cooked cabbage out of the water, put more salt, marinate for a while.

5. When the cabbage is cool, put it into a plastic box together with the pickled cabbage water.

6. Seal it with plastic wrap and leave it at room temperature for two days, then put it in the refrigerator and eat it after 10 days.

Pickled sauerkraut effect:

1, nutrition than plain water. Although the nutritional value of sauerkraut is far less than spinach and other green leafy vegetables, even compared with the cabbage is also much different, but still contains a small amount of nutrients, the content of at least more than plain water.

2, rich table vegetable varieties. Sauerkraut is at least a vegetable, can make the winter table a little richer. Although sauerkraut is actually cabbage, strictly speaking, and the principle of food diversity is not the same thing, but it is always a different way to eat it, not to eat all day cabbage cabbage cabbage.

3. Eating sauerkraut has become a tradition for the North to inherit. There is no doubt that this tradition is related to low productivity. The habit of eating sauerkraut is the "aftermath" of the poor days.