Ingredients and steps for making homemade pickled cabbage

Sauerkraut is a dish that people often eat in winter. Whether it is noodles or various sour dishes, adding some sauerkraut will make the dishes taste more tempting. People usually eat sauerkraut that is purchased from the market. Some friends are worried that these sauerkrauts are unhygienic, so they want to pickle some by themselves, but they don’t know how to pickle sauerkraut. In fact, it is not difficult to pickle sauerkraut. I will write down the ingredients and steps for homemade pickled sauerkraut. Friends who want to pickle sauerkraut by themselves can learn it after reading it.

Ingredients and steps for making homemade pickled cabbage

Ingredients for homemade pickled cabbage

When making your own sauerkraut at home, you need to prepare an appropriate amount of fresh mustard greens, chili peppers, salt, and seasonings such as Sichuan peppercorns, ginger, and garlic.

Specific steps for making homemade pickled cabbage

1. Dry the fresh mustard greens you bought for a day to remove most of the moisture in the greens.

2. Peel the garlic, wash the ginger and cut it into slices for later use. Scald the jar of pickled cabbage with boiling water and drain the water.

3. Add clean water to the sauerkraut jar, then add table salt, and then put all the prepared seasonings into the jar.

4. Wash the dried mustard greens with clean water and drain them. Then put them directly in the sauerkraut jar, press them down hard so that the water inside covers the mustard greens, and sprinkle some salt on the top.

5. Cover the top of the jar with a stone to allow the mustard greens to remain soaked in water. Then seal the jar. After three to seven days, the sauerkraut inside will be pickled. When you open it, a sour and fragrant smell will naturally come out.