Homemade jarred sauerkraut

Name: Homemade jarred sauerkraut
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 1 piece Chinese cabbage; a pinch dried chili powder; 6 pieces Garlic; 1 piece Ginger; to taste Salt

Blanched cabbage is rubbed with a whisper of salt and layered in a ceramic crock with dried chili powder and ginger, souring naturally into winter's staple.

10 minNewEasy Pickled & Preserved Boil Mild Spicy

Instructions

1
Wash the cabbage and cut it into the shapes shown in the picture.
2
Bring the water to a boil, then add the napa cabbage to the water.
3
Apply a thin, even layer of salt on both the inside and outside of the cabbage
4
Take out the cabbage, squeeze out the water, and evenly rub a thin layer of salt inside and out.
5
Ginger cut into thin strips or diced
6
Neatly pack the cabbage into the jar, sprinkling each layer with dried chili powder and shredded ginger. Seal the opening with plastic wrap and fasten it tightly with a rubber band, then put on the lid and fill the groove around the lid with cool boiled water.
7
Place in a cool place and set aside. In winter, it usually sours in about 4 to 5 days. If you like it more sour, you can leave it for a longer time. However, I took it out the next day to stir-fry with meat. The taste is really good!