I know there are two kinds of pickling methods: First, the selected Chinese cabbages must be solid and full, put in jars in rows, sprinkle a layer of salt layer by layer until they reach the jar mouth, press them on with big stones, and then fill the jars with water. Be sure to take water from the tap, not oil, or the cabbage will rot. If you are afraid of rot, you can go to the blender to buy a bag of "fresh sauerkraut" (. The second is the rapid pickling method. Cut one or two cabbages into shreds, find a sealed container with a lid, put the shredded cabbages in and sprinkle with salt. After mixing well, turn the container upside down and enjoy it in a week.
The pickled sauerkraut pickled by these two methods is good. You can stew sauerkraut with big bones, stewed sauerkraut with pork vermicelli and fried sauerkraut with shredded potatoes! If you come to the northeast, you must try this different sour and refreshing! Delicious!