Pickling method of datura sauerkraut

1, prepare ingredients: datura. Big head cabbage is the root with mustard. Sichuan big head cabbage skin thin small, the whole pickling is very convenient. But other places of the big head of cabbage, a large thick skin, suitable for cutting pickling.

2, datura wash, dry. It's not easy to wash, so use a brush to clean the mud on the skin.

3, big head of cabbage shredded. Cut into 5mm thickness can be. Big head of cabbage shredded to marinate, will shrink off the water, too thick and too thin will lead to the shape is not beautiful, the taste is not good.

4, big head of cabbage silk with pepper, add pickle salt, mix well, pickle one day to astringent water. The best way to pickle daikonai is to use special kimchi salt, the ratio of vegetables and salt is 10:2. If you really don't know how much salt to put in, just taste it and put it according to your taste.

5, big head of cabbage silk pickled one day, pour off the astringent water. The big head of cabbage into can drain the bag, bag mouth tie good, on the pressure of heavy objects, let the big head of cabbage and then squeeze water. 48 hours later, the bag of big head of cabbage out of the sun, the surface water dry, into the kimchi altar, pressed.

6, cover the altar lid, pour full of water along the altar, the kimchi altar to a cool dry place. As long as the kimchi altar has big head of cabbage, you have to put in the water along the altar in time.

7, big head of cabbage with take with food, can be mixed into the red oil chili, sugar with porridge, can also be fried meat to eat. If you keep it well, it will not be a problem to put it for one or two years.