How to pickle sauerkraut to make it delicious

1. When pickling sauerkraut, you can prepare an appropriate amount of mustard greens, table salt and pepper, as well as an appropriate amount of water.

2. Wash the prepared mustard greens and place them in the sun to remove some of the moisture. After the mustard greens are dried, place them in a large oil-free glass bottle.

3. Add clean water to the pot, then add salt and an appropriate amount of peppercorns, turn on the fire and bring to a boil. Prepare an appropriate amount of ginger and cut it into slices. Pour it into the mustard greens together with the cooled peppercorns and salt water. Then seal the glass bottle. It will be fermented in about a month, and the pickled sauerkraut is ready to eat.

Pickled sauerkraut method 2

1. Sauerkraut can also be pickled with cabbage. This method is particularly common in the Northeast. When pickling, you only need to prepare an appropriate amount of cabbage and table salt.

2. Remove the old stems of the cabbage and cut it into four pieces. Wash it with clean water. Add clean water to the pot and boil it. Put the cabbage into the pot and cook for two minutes, then take it out and drain the water.

3. After the water in the cabbage is removed, add table salt to pickle it. After the cabbage cools to room temperature, pour it into a fresh-keeping box together with the pickling water, seal it, marinate it at room temperature for two days, and then transfer it to the refrigerator. After marinating for half a month, you can take it out and your homemade sauerkraut is ready.