How to pickle Northeastern pickled cabbage

Do you sometimes feel like you have no appetite when you eat? Today I will teach you a method, which is to add a dish of sauerkraut to the table. Do you drool when you think of sauerkraut? That's right, sauerkraut can help you whet your appetite, and the more you eat, the more you want to eat. Since the living habits in the north and south are different, there are also differences in pickling sauerkraut, but the sauerkraut in the Northeast is particularly famous. Now I will introduce to you the pickling method of Northeastern sauerkraut. You may wish to refer to it when pickling sauerkraut!

How to pickle Northeastern pickled cabbage

1. Prepare the necessary containers: wooden barrels or jars will do, but be careful not to use iron or aluminum containers, because a chemical reaction will occur during the fermentation process and the lactic acid produced will corrode the container.

2. Remove the outermost layer of old skin of the cabbage, and then put it into the container, trying to fill up all the space. If it is not easy to put it in, we can cut some large cabbages into pieces, so that the container can be filled.

3. Fill the bucket with boiling water, add a little salt, and then press it with stones to prevent the cabbage from floating up. Do not let the cabbage be exposed to the water surface. Cover the bucket mouth with plastic film to isolate it from the air. Leave it for about 20 days.

Kind tips

1. The reason for adding boiling water is to remove the oxygen in the water so that bacteria cannot survive in it.

2. It cannot be eaten immediately after pickling. It needs to be left for more than two weeks before eating. This is because nitrous acid will be produced during the pickling process, and nitrous acid is toxic. So in order to prevent poisoning, remember not to eat it immediately!