100 Jin how much salt should I put in pickled cabbage?

A large number of pickled sauerkraut can be pickled, and the ratio of salt to vegetables is 1: 24. If you want to keep it longer, you can add more salt.

Taking a Chinese cabbage (500g) as an example, the demonstration operation is as follows:

Material: a Chinese cabbage.

Accessories: salt and cold water.

Step 1: Wash the prepared cabbage, control the water stains left on the cabbage during cleaning, and cut the cabbage into filaments. Cabbage needs to be sliced, which is beneficial to the taste of pickled cabbage.

Step 2: Sprinkle a proper amount of salt into shredded Chinese cabbage, stir well and marinate for 10 minute.

Step 3: Ten minutes later, put the pickled shredded Chinese cabbage into the prepared glass bottle and pour the salt water into the bottle.

Step 4: When the pickled shredded Chinese cabbage is put into a glass bottle, it should be pressed tightly with chopsticks. After packing, you can pour a proper amount of boiled cabbage into the bottle, cover the shredded cabbage tightly, and ferment and marinate for one month.

Step 5: After one month, the pickled cabbage will be ready. Open the bottle cap and take it out to eat.