1. Remove the old Chinese cabbage leaves. The leaves inside are clean and do not need to be cleaned. Then cut the cabbage into shreds and put it in a pot.
2. Add the right amount of salt and mix evenly. Try to mix evenly, because the Chinese cabbage has more water, you can see a lot of vegetable water flowing out immediately after mixing.
3. The bottle is an empty bottle just after eating the winter vegetables. The vegetables are filled directly without washing. I can't think that the vegetables are just filled with this 500g bottle. Try to compact the vegetables by hand, and pour the pressed water directly. Drop.
4. First take a fresh-keeping bag to wrap the whole bottle, and then find a bamboo stick to insert some holes in the position of the bottle mouth.
5. Then find a small bowl with a wide top and a narrow bottom, and buckle the bottle containing the vegetables in the bowl to let the excess water in the bottle flow out of the hole.
6. Friends who have made sauerkraut know that the sauerkraut should not be exposed to the wind during the marinating process. If the sauerkraut is exposed to the wind, the sauerkraut will change its taste. Therefore, when the vegetable water flows to the point that it is almost the same, put the cap on the bottle directly. Cover tightly. After about 10 days, you can open the lid and smell the sour. If there is no sour, continue to marinate. When it is sour, you can start eating.
Tips:The cabbage shreds can be cut into smaller pieces to make it easier to taste, and at the same time it can help the vegetable water flow out as soon as possible.
