Sauerkraut in winter How to make

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  1.Pick a fresh big tree Cabbage, those with green leaves are best.Pick off pieces, wash and dry them.

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  2.Sprinkle salt layer by layer, don’t be stingy about sprinkling salt at home.

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  3.Every piece is coded together, sprinkle with a lot of salt!

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  4.Start bottling, squeezing to leave space for the remaining cabbage leaves.

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  5.I use this kind of large grain salt, pickle salt, no iodine Salt.

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  6. Squeeze as hard as you can and the porcelain is pressed firmly.

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  7. Adding an appropriate amount of rice wine will help fermentation; add a layer of plastic wrap to the bottle mouth to ensure Helps seal.

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  8.The lid is tightly closed, waiting for the pickled cabbage - 21 days later...