How to pickle sauerkraut at home

Sauerkraut is one of the most common pickled foods in life. A large number of people like to eat it, and it is the main ingredient for making some special dishes, such as sauerkraut fish and sauerkraut noodles. It can be said that it has many uses in life, but how do you pickle sauerkraut yourself? In fact, it is not difficult to pickle sauerkraut at home. If you don't know how, hurry up and learn from the editor.

How to pickle sauerkraut

Preparation of pickled cabbage

When pickling sauerkraut at home, you need to prepare ten cabbages, one kilogram of pickling salt, an appropriate amount of water, a pickling jar and a stone.

How to make your own pickled cabbage

1. Before pickling sauerkraut, place the cabbage in a cool and ventilated place to dry it to remove some of the moisture from the cabbage.

2. Peel off the roots of the cabbage, and then remove the old outer skin. If the cabbage is too large, cut it in the middle with a knife. Then place the processed cabbage in the jar, placing it as tightly as possible without leaving any space.

3. When placing cabbage in the jar, place a layer of cabbage and then sprinkle a layer of salt. After sprinkling salt on the top layer, you can cover it with some old cabbage stalks, then press stones on the top, and then seal the mouth of the jar with plastic cloth.

4. After three days, open a small hole on the edge of the jar, then pour clean water into it until the cabbage is completely submerged. Add water and seal the jar again, and let it ferment naturally. Under normal circumstances, the pickled sauerkraut will be fermented after forty to fifty days and can be taken out and eaten.