How to pickle Guangxi pickled cabbage

Sauerkraut is one of the common foods in China, but the taste and pickling methods of sauerkraut in different regions are also different. The most famous is Northeastern sauerkraut, which is the representative of northern sauerkraut and everyone is very familiar with it. Today, the editor will introduce to you the representative of southern sauerkraut, which is Guangxi old sauerkraut. This kind of sauerkraut uses mustard as the main ingredient. After pickling, it is sour and delicious and very tempting. The following is the pickling method of old sauerkraut. Those who like to eat it can try to pickle some at home.

How to pickle Guangxi pickled cabbage

1. Before pickling Guangxi old pickled cabbage, you need to prepare a special pickled cabbage jar, wash the jar and dry it. Then prepare five kilograms of fresh mustard greens, two kilograms of salt and some rice soup.

2. After buying the mustard greens, clean them first, then put them in the sun for a day. After drying, put them in a basin, add salt and marinate them. Put straw and stones on them to press them down while marinating.

3. After pickling the mustard greens for a day, take them out and expose them to the sun for one to two hours. Continue to pickle them with salt for about half a day, and finally put them into the jar for pickled sauerkraut. Please note that you cannot add water after putting them into the jar. Only a small amount of rice soup can be added, and then the jar should be sealed with the lid.

4. Place the jar of pickled sauerkraut in a cool and ventilated place for about 20 days, and the mustard greens inside will be completely fermented. Your homemade Guangxi old sauerkraut will be ready. This kind of sauerkraut is mostly used by locals to make sauerkraut fish or sauerkraut hot pot. It tastes particularly sour and delicious, and is the locals' favorite appetizer.