Homemade Sauerkraut

Homemade Sauerkraut

1. Ingredients: Chinese cabbage, fungus powder, salt and glucose.

2. Cut off the roots of Chinese cabbage, wash and drain.

3. Cut in half.

4. Shred.

5. Blanch it.

6. Drain and let cool.

7. Put it in the container.

8. Pour the fermented juice until the fermented juice has covered the cabbage.

9. Place it in the machine and use a pressure plate to compact the cabbage.

10. Close the upper cover of the inner tank and fasten the lock.

11. Close the cover, turn on the power, and press the switch.

12. Select the sauerkraut function key.

13. After 72 hours, when the time is up, the power can be cut off.

Tips:

Shredded cabbage can accelerate the maturation speed of pickling.