How to make pickled sauerkraut

Sauerkraut has a long history and there are many ways to pickle it. Whether it is Northeast China, Hebei, Shaanxi, Shanxi and other places, the fragrance of sauerkraut spreads to thousands of households and benefits thousands of households. Sauerkraut is mellow, light and refreshing, uses biological antibacterial, is rich in lactic acid bacteria, dietary fiber and other nutrients, does not contain preservatives and pigments, and is a green, pure, natural, non-toxic and harmless healthy food. Let's take a look at the pickling method of sauerkraut.

How to make pickled sauerkraut

1. No matter what kind of pickled vegetables you are making, you must first select the right ingredients. If the ingredients are not good, it will not taste good no matter how you pickle it. Pickled vegetables should be large, fresh, and free of insect pests.

2. Wash the selected vegetables and peel off the outer layer. There is no need to break each piece apart. Just wash off the excess soil and rinse the inside with water.

3. Shake off the washed vegetables and place them in the sun for a day to dry out the moisture.

4. Clean the prepared container. Do not use iron or aluminum containers. Put the cabbage into the container and try to fill it up. If it is difficult to put it in, you can cut the cabbage in half vertically.

5. Fill the pot with boiling water, add some salt, seal the mouth with a plastic bag to isolate it from the air, and then press it with stones to prevent the cabbage from floating up. Do not let the cabbage be exposed to the water surface. Place it in a cool place at low temperature for 10-20 days.