Who knows how sauerkraut in Northeast China is flooding?

Northeast authentic Yan Chinese sauerkraut

1. After buying fresh cabbage, put it on the balcony for two days, remove the old leaves outside and cut off the roots of the cabbage. You can cut Chinese cabbage in half, but you don't have to cut Chinese cabbage. After the cabbage is processed, add enough water to the pot and blanch the cabbage in boiling water for a short time, so that the sauerkraut is delicious and not bitter. Soak the boiled cabbage in cold water, then take it out and drain it.

2, prepare a clean container, it is best to use a cylinder, scalded with boiling water, sterilization, first put a layer of salt in the bottom of the cylinder, and then put a layer of salt in the cabbage, put it in the cylinder, flat compaction.

3. After a few hours, add water to the tank, not too much, as long as you can see the water, and then press the cabbage with a big stone to ensure that the cabbage is completely soaked in the water. In order to prevent dust from entering, a layer of gauze can be covered.

Tip:

1. If the cabbage is too big and the jar mouth is too small, or if you want to pickle the cabbage quickly, you can also cut the cabbage in half and pickle it.

2, don't cover the lid, the sauerkraut is covered if it is afraid of heat. If it is afraid of falling ash, cover it with a layer of gauze, and be sure to press it with heavy objects such as stones to ensure that the cabbage is marinated in water for about a month.

3. When pickling, go to a cool place on the balcony, 2-8 degrees is the best; If there is floating foam during the performance, you can always skim it off. If there is too little water, you can replenish it. Be careful not to give off oil, otherwise it will rot easily.

Remember, the temperature must not be too high