How to pickle Northeastern sauerkraut

Northeastern pickled cabbage is also known as Northeastern pickled cabbage. It is a nationally famous specialty dish. This dish can not only be eaten directly, but also made into a variety of stews for people to taste. In addition, Northeastern pickled cabbage contains a large amount of lactic acid, which can not only stimulate the appetite, but also help digestion and protect the intestines. Northeastern pickled cabbage is not only made in the Northeast, but everyone can make it at home. The following is the pickling method of Northeastern pickled cabbage. If you are interested, you can learn it.

How to pickle Northeastern sauerkraut

Ingredients for pickling Northeastern sauerkraut

One Chinese cabbage, 50 grams of salt, and an appropriate amount of boiling water. In addition, you need to prepare plastic wrap, a small clay pot and other tools.

How to pickle Northeastern sauerkraut

1. Remove the old outer leaves of the prepared cabbage, separate them into pieces by hand, wash them with clean water, and then drain the water from the leaves.

2. Place the drained cabbage stalks and cabbage hearts one by one into a small clay pot, and place them alternately with salt so that there is salt on every leaf. After arranging, press the cabbage hard with your hands to make it firm.

3. Pour the boiling water onto the cabbage in the small clay pot, making sure the water covers the cabbage completely to facilitate the fermentation of the cabbage.

4. Cover the small earthenware pot with a plate, and then seal it tightly with plastic wrap, and then store the small pot in a cool and ventilated place. If you live upstairs, just put it on the shady side. After about ten days, the Northeastern pickled cabbage will be pickled.

5. After opening the Northeastern pickled cabbage, if you can't finish it at one time, remember to put it in a fresh-keeping bag and put it in the refrigerator to freeze. You can take it out and open it next time you eat it. It must not be left in the usual environment, otherwise the Northeastern pickled cabbage will easily deteriorate.