How to make delicious Northeastern pickled cabbage? Tips on how to make delicious Northeastern pickled cabbage

Sauerkraut is one of the most famous pickled vegetables with a unique flavor. There are many varieties of sauerkraut in my country, and Sichuan pickled cabbage and Northeastern sauerkraut are more famous. Today we will introduce Northeastern sauerkraut, which is very suitable for eating in winter. Let's take a look at how to pickle Northeastern sauerkraut at home. Let's take a look at the method of making Northeastern sauerkraut.

How to make Northeastern pickled cabbage

1. How to make Northeastern pickled cabbage

Step 1: Prepare one pound of Chinese cabbage, a packet of sauerkraut lactic acid bacteria, and 3 spoons each of salt and sugar.

Step 2: Remove the old leaves on the outside of the cabbage and then wash it with clean water.

Step 3: After cleaning the cabbage, cut it into four pieces horizontally, and then put them into water to blanch.

Step 4: After taking out the cabbage, let it cool and drain, and remove as much water as possible from the cabbage.

Step 5: Add sugar, salt and lactic acid bacteria to a bowl, add water and stir evenly until it is completely dissolved in water.

Step 6: Take out the pickling container, wipe off the water on it completely, and sprinkle a little salt on the inner wall.

Step 7: Put the cabbage into the container and sprinkle some salt after placing one or two layers, and repeat this process.

Step 8: Place a heavy object on the Chinese cabbage and wait for about eight hours, then add the prepared water, compact it, cover it with a lid and marinate it.

2. Tips for making Northeastern pickled cabbage

When making Northeastern sauerkraut, be careful not to use or get it contaminated with oil, as oil will cause the cabbage to rot and deteriorate during the pickling process.