How to make homemade unsalted sauerkraut with home cooking method

Seaweed moderate amount

No water and no oil clean container 1

Salt moderate amount

Water moderate amount

Homemade pickle practice

Seaweed washed, drying and sunshine, can be a little bit sunshine than in the picture!

Boil the right amount of boiling salted water according to the amount of Shanghai Qing (the amount of water to ensure that the water will be able to pass through the Shanghai Qing, the amount of salt is to ensure that the brine is very salty, very salty on the line, there is no precise amount of salt), and wait for the brine to cool down

Sun Yan's Shanghai Qing yards to the inside of the container, brine cooled down after the brine is poured into the brine, to ensure that the brine can not be over the top layer of the Shanghai Qing!

If you find that the seaweed is floating, you can press a large clean pebble on top, or a clean bowl! I let them wrap around each other when I yarded the Shanghai green this time, so they didn't float when I poured in the brine, and I didn't press anything on top of them!

After all the procedures are completed, just sit back and wait to eat the crispy and refreshing sauerkraut, usually 10-15 days can be consumed ~

Tips

1, the amount of brine, according to their respective amount of Shanghai green

2, you can also put in their favorite other ingredients, such as morning glory pepper, Hunan pepper, garlic, etc.

2, you can also put in their favorite other ingredients, such as the morning glory pepper, Hunan pepper, garlic and so on

3, you can also put in your own favorite ingredients, such as the morning glory pepper, Hunan pepper, garlic and so on. /p>

3, if the injection of salt water, found that the Shanghai green floating, you must find a way to press it down Oh