Pickling method and precautions of sauerkraut

Cabbage is one of the vegetables we often eat. There are also several ways to eat cabbage, such as stir-frying it, drying it in the sun. I wonder if you have tried it? So today I bring you a special way to eat it, that is, sour cabbage. Sour cabbage tastes very appetizing, do you want to learn it? So now I will tell you how to pickle sour cabbage.

How to pickle sauerkraut

1. Choose a suitable Wagang, wash it, and then air-dry it. It is best not to marinate other recipes, otherwise it will easily change its taste.

2. Choose good quality Chinese cabbage, wash it, dry it, put it in a basin, and then soak it in 60-degree hot water to make it soft.

3. Take it out, put it in a clay pot, add cold boiled water, check the water level, it must be enough to soak the cabbage. Then add coarse salt.

4. Seal the clay jar and leave it for about 20 days, then you can open it and eat it. Remember to eat less pickled food.

Tips

1. Freshly pickled sauerkraut cannot be eaten because the nitrite content is very high at this time, so you have to wait about two weeks before eating it.

2. It is best to use the heating method to pickle sauerkraut. Boil it in boiling water and then pickle it. This can achieve the sterilization effect and prevent the sauerkraut from spoiling.