Practice of pickling sauerkraut in northeast vats

Ingredients: a few Chinese cabbages, a little salt, a large pot of boiling water, washed big stones.

Specific steps:

1. Prepare a jar. My family has a big jar and a small jar. Wash it, dry it and put it on a sealed balcony. There is no heating in the balcony in the north, and the temperature is suitable. Never put it in a heated room. Cabbage will rot if the weather is too hot. You can't leave it outdoors, it will freeze.

2. Prepare cabbage according to the capacity of the vat. My family has prepared 100 more than two vats, one * * * 28 cabbages.

When buying cabbage, don't rush to dry it, but hang it outdoors for a few days on a sunny day, in order to let the cabbage dry thoroughly.

Let the cabbage air dry for two or three days, and then remove the outer layer of the vegetables. Make a big pot of boiling water, and quickly blanch each cabbage in the boiling water for about three to five seconds. Take out the cabbages one by one and put them in a clean jar. Sprinkle a little salt on the cabbages and cover them with a layer, not too much salt.

In this way, all the cabbages are boiled in boiling water, put in the jar layer by layer, and sprinkle a little salt on one layer of cabbages until all the cabbages are put in the jar. Fill the jar with cold water. The water should be as full as possible, just a few centimeters away from the jar. Finally, press the washed big stone on the cabbage, and be careful not to let the water overflow from the jar.

6. The next day, because the cabbage absorbs water, there will be less water in the tank, so it is necessary to add water to the tank. In a few days, the cabbage will ooze out again. At this time, it is necessary to scoop out the water in the jar bit by bit, otherwise it will flow all over the floor. In short, pay attention to observation. If there is less water, add water, and if there is more water, scoop it out.

7. In about thirty days, the cabbage will be pickled.