How to pickle Northeastern sauerkraut

Northeastern pickled cabbage is a famous dish in Northeast China. It tastes very refreshing. Almost every household in Northeast China can make it. It is a common dish used by the people and is suitable for men, women, old and young. Pickled cabbage is mainly fermented by lactic acid bacteria to produce a large amount of lactic acid. It not only tastes good, but also is very beneficial to the human body. However, it is delicious only in a casserole. Let's take a look at the method of making Northeastern pickled cabbage.

How to pickle Northeastern pickled cabbage

1. First, choose the ingredients. When buying pickled vegetables, choose fresh, pest-free vegetables. When washing, remove the outer layer first, then cut off the cabbage head and wash it with clean water. After washing the vegetables, shake off the water inside and set aside.

2. Prepare containers, plastic buckets, jars, or urns are all fine, as long as they are not made of iron or aluminum. This is because lactic acid bacteria will be produced during the fermentation process and corrode the container.

3. Put the washed old cabbage into the container. If the mouth of the container is too small or you want to pickle it faster, you can cut the vertical cabbage in half.

4. Fill the container as full as possible, then fill it with boiling water and some salt, or you can choose not to add salt. Press it with stones to prevent the cabbage from floating up, and do not let the cabbage be exposed to the water surface. Seal the mouth of the bucket with plastic film to isolate it from the air.

5. Place the sealed vegetable jars at 10-20 degrees for more than 20 days. The higher the temperature, the shorter the fermentation time.