Pickling method chart of northeast Chinese sauerkraut

Pickling method of sauerkraut in Northeast China Ingredients and tools: appropriate amount of cabbage, appropriate amount of water, a container and appropriate amount of salt.

1, select long Chinese cabbage, peel off one or two layers of leaves outside and wash.

2. Cut the Chinese cabbage with a knife, and then break it by hand.

3. Boil water in the pot, remove the cabbage after boiling, and drain it in cold water.

4. Put the drained cabbage into a container, spread a layer of salt on the surface, and put stones for compaction.

5. Finally, pour cold water into the container and cover the cabbage. Finally, let stand and ferment for 20 days before eating.