How to pickle authentic Northeastern pickled cabbage

Northeastern pickled cabbage is a famous local delicacy. Pickled cabbage dumplings and pickled cabbage vermicelli made from it are both famous local delicacies in Northeast China. So how should Northeastern pickled cabbage be pickled? I will write down the most authentic pickling method of Northeastern pickled cabbage in a while. If you like to eat Northeastern pickled cabbage, you can learn to pickle some.

How to pickle authentic Northeastern pickled cabbage

1. Preparation for pickling Northeastern sauerkraut

When pickling Northeastern sauerkraut, you need to prepare fresh Chinese cabbage, a large pot, two clean large basins, some coarse salt and a pickling jar. These items should be oil-free, and finally a pair of chopsticks.

2. How to pickle Northeastern pickled cabbage

Put clean water in a pot and bring it to a boil. Remove the old stems of the cabbage, blanch it in the boiling water for about a minute, take it out, squeeze out the water after it cools down, and then put it in a basin. Put a layer of salt at the bottom of the pickle jar, and then put a layer of processed cabbage in it, then put salt, and then put the cabbage. Finally, press the cabbage in the jar, add water, press the top with a clean heavy object, and then seal the jar and pickle it.

3. Precautions for pickling Northeastern sauerkraut

The tools used to pickle Northeastern sauerkraut must not contain oil, and the blanching time should not be too long, otherwise the sauerkraut will rot during the pickling process. In addition, when pickling Northeastern sauerkraut, you should open it after three or four days to see how much water has been pickled out of the cabbage. If there is too little water, add water in time, and it is best to let the water cover the cabbage.