Homemade Sauerkraut — Healthy and Delicious

Name: Homemade Sauerkraut — Healthy and Delicious
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: to taste Green vegetables; 1 piece Kimchi jar; to taste Salt; to taste Sichuan peppercorn; to taste rock sugar; to taste baijiu

Greens are split open, sun-dried for up to a week, then washed, salted generously and packed away to ferment into homestyle sour cabbage full of character.

0 minNewMedium Pickled & Preserved Pickle Sweet & Sour

Instructions

1
Materials are ready.
2
Use a knife to cut the greens from top to bottom, splitting them open.
3
Place the chopped vegetables in the sunlight to dry for 5 to 7 days.
4
Until the vegetables are dried in the sun.
5
Put the sun-dried leafy vegetables into a basin and wash them clean with water.
6
Place the washed vegetables in a colander to drain the water.
7
Place the drained vegetables in a bowl, add an appropriate amount of salt (500 grams of vegetables require 20 grams of salt), and use your hands to mix the salt and vegetables evenly.
8
After marinating the mixed vegetables for 3 to 8 hours, put them into the kimchi jar.
9
Add an appropriate amount of rock sugar (5 grams of rock sugar for 500 grams of vegetables), an appropriate amount of white liquor, and an appropriate amount of Sichuan peppercorns. That's all.
10
The pickle jar with the vegetables can turn into sauerkraut after being left for a month.