The most authentic Northeast pickled sauerkraut recipe

Northeastern pickled cabbage is very famous throughout the country and is also a traditional dish in the Northeast region. However, in the process of spreading, Northeastern pickled cabbage has also appeared some differences, making some Northeastern pickled cabbage lose its original taste. So what is the most authentic Northeastern pickled cabbage method? Friends who like to eat Northeastern pickled cabbage can learn from me.

The most authentic Northeast pickled sauerkraut recipe

Ingredients for Northeast Pickled Cabbage

The main ingredients for pickling sauerkraut in Northeast China are cabbage and table salt, preferably coarse salt. The ratio between the two should be fifty to one.

Specific methods of pickled sauerkraut in Northeast China

1. Put the prepared cabbage in the sun until it loses some of its moisture and wilts.

2. Prepare all the pickling jars and jar-pressing stones, wash them with clean water, and then dry them. Dip a clean gauze in some white wine, and repeatedly wipe the inside and edge of the jar and the jar-pressing stone to disinfect them.

3. Arrange the cabbages one by one in a circle in the pickle jar, making sure there are no gaps. Add another layer of vegetables and a layer of salt. After everything is arranged, sprinkle salt on the top layer, and then place a stone to press the jar.

4. When packing cabbage, it is best to fill the jar to the brim. It is best to fill it to five centimeters above the edge of the jar. After two days of pickling, the volume of the cabbage will decrease. At this time, you can add water to cover the cabbage. After adding clean water, seal the mouth of the jar with a layer of plastic film.

5. After sealing the mouth of the jar, place the pickle jar in an environment of 8 to 15 degrees for pickling. It will be pickled after about 45 days. At this time, the authentic Northeastern sauerkraut is ready to be taken out and eaten.