How to quickly pickle Northeastern pickled cabbage

People in Northeast China like to pickle some Northeastern sauerkraut. Now let’s learn how to quickly pickle these Northeastern sauerkraut to make them more delicious.

How to quickly pickle Northeastern pickled cabbage

2. The ingredient for Northeastern sauerkraut is cabbage.

3. How to make Northeastern pickled cabbage 1) The main winter vegetable in Northeast China is cabbage. The production volume of Northeastern pickled cabbage is very large. A family will make hundreds of kilograms at a time. Every year in early and mid-October is the time for pickling pickled cabbage in Northeast China. First cut the cabbage, dry it, then put it in a jar, add water, and it can be eaten after a month. This is a very simple method.

2) In order to make Northeastern sauerkraut faster, you can cut it into slices and marinate it, then blanch it in boiling water and let it ferment. This way, it can be eaten after half a month.

3) You can also add some salt to the Northeastern pickled cabbage. First, cut the Northeastern pickled cabbage into two halves, cool it down to remove moisture, and then put it into the jar. Put a layer of vegetables, add a layer of salt, and then press it with a heavy object. Then pour the boiled water in after it cools down, cover it, and it can be eaten after a while.