How to pickle sauerkraut

When it comes to sauerkraut, many people have never eaten it, and don’t know whether it tastes good. Now let’s learn about the pickling method of sauerkraut.

How to pickle sauerkraut

2. How to make sauerkraut 1) First wash the cabbage, then put it under the sun, or dry it in a windy place. It will be dry in about a week, usually when the cabbage becomes soft. Then remove the old leaves on the outside, remove some leaves, then boil the water, put the sauerkraut in and blanch it, then drain the water.

2) Prepare a ceramic container and wipe it clean, making sure it is free of water and oil. Then put the cabbages into the container, arrange them properly, sprinkle a layer of salt on them, press the cabbages tightly, press them down with stones, and seal the opening for a day.

3) Then the next day, you can open the container, fill it with water, pour in rice vinegar, and seal the container. You can eat it after a month. Sour cabbage is best made in winter, so the pickled cabbage leaves are particularly good. When pickling sauerkraut, we can switch the cabbage on the top and bottom several times. There is a layer of white on the sauerkraut, which is very good and can seal the sauerkraut very well.