How to make jar of pickled cabbage

Whenever you go out, do you always fail to resist the temptation of street food? In order to satisfy your momentary craving, you will definitely rush forward without hesitation. It's okay to eat less street food, but eating too much will harm your health. For the sake of health, it is best to eat at home. After reading this, are you moved? Then follow me and learn how to make the dish of pickled cabbage.

1. Choose fresh and plump Chinese cabbage. If there are scars or spoilage on the stems, discard them.

2. Remove the old stalks of the cabbage, break off the main leaves of the cabbage, and dry them in a sunny place for a few days until the surface of the cabbage wilts.

3. Bring a large pot of water to a boil without any oil or impurities. Blanch the Chinese cabbage in the pot for two minutes - with the stems facing down and the leaves facing up. When the Chinese cabbage becomes soft, remove and drain. Wait until the cabbage is cool inside and out, otherwise it will rot.

4. Clean the pickling tank and make sure there is no grease or impurities. Put the Chinese cabbage into the jar tightly layer by layer

5. Press a large stone on top

6. After a day or two, the cabbage will seep out and there will be obvious bubbles on the water surface, indicating that fermentation is in progress. If the water level is below the cabbage, add tap water until it covers the cabbage.

7. Add coarse salt for preservation (add about 1 jin of coarse salt for 100 jin of Chinese cabbage)

8. Cover the lid. If there is no lid, cover it with gauze cage cloth. Store in a cool place, around 10 degrees is best. If the temperature is too high, the sauerkraut will easily go bad. Can be eaten after 20 days

The method of making jar sauerkraut introduced above may be very simple, but with your extraordinary comprehension, you will definitely add your own innovation. If you dare to innovate, you will definitely be able to create delicious food with new ingredients.