How to pickle authentic Northeastern pickled cabbage

I often hear the hawking of Northeastern pickled cabbage on the street. The thought of the sour smell makes people particularly hungry, but how should authentic Northeastern pickled cabbage be pickled? How to pickle it to make it delicious? I will write down the pickling method of authentic Northeastern pickled cabbage in a while, and friends who like to eat pickled cabbage can learn it after reading it.

How to pickle authentic Northeastern pickled cabbage

1. Materials and processing of Northeastern pickled cabbage

The materials needed for pickling Northeastern sauerkraut are very simple. You only need to prepare fresh cabbage and table salt. In addition, you need to prepare a clean pickling jar. After preparing the materials, remove the old leaves on the outer layer of the cabbage, peel off the cabbage head, and then wash it with clean water to remove the moisture. If you want the sauerkraut to be pickled faster, you can also cut the cabbage in the middle.

2. Pickling of Northeastern Pickled Cabbage

Clean the pickle jar and wipe it dry. Then sprinkle some salt on the bottom of the jar and put the cabbage in, one layer of cabbage and one layer of salt. Sprinkle salt on the top layer and then press it with clean stones. Please note here that when pickling Northeastern sauerkraut, do not put too much salt, otherwise the pickled sauerkraut will taste bitter.

3. Pounding of Northeastern Pickled Cabbage

If you want to pickle delicious Northeastern sauerkraut, it is very important to pound the jar. The so-called pounding the jar means turning the cabbage inside. It can be done once every three days. After four or five days, add water to the pickling jar and seal the jar. After about a month, the pickling soup inside will ferment, and the Northeastern sauerkraut you pickled yourself will be well-seasoned and can be taken out and eaten at any time.