How to pickle northeast Chinese sauerkraut

Preparation materials: 3 Chinese cabbages (18kg), salt15g per kg. ?

1, 5-6 Jin of Chinese cabbage, cut into four pieces.

2. Wash each piece of cabbage with tap water.

3. Rinsed cabbage.

4, according to a catty of cabbage 15 grams of salt, prepared in advance, evenly sprinkled on the cabbage.

4. Put the salted cabbage in a big pot.

5. All the cabbages are salted and sealed with protective film without adding water. Press some heavy objects on it, such as a basin full of water.

6. It needs to be marinated for two days and turned up and down every half day, so that the cabbage will be marinated evenly.

7, originally pickled two pots of cabbage, two days to synthesize a pot.

8. Just cover it and put it in a ventilated place in the kitchen. It falls once every three days. You can eat it in about ten days.