Method for Making Sauerkraut

Remove the few old leaves from the top of the Chinese cabbage; the inner leaves are clean and do not need to be washed. Then cut the cabbage into shreds and place them in a bowl.

Add an appropriate amount of salt and mix evenly, trying to mix as thoroughly as possible, because napa cabbage has a lot of water. Once mixed, you can immediately see a lot of cabbage juice flowing out.

The bottle is an empty one that was just used for winter vegetables. It wasn't washed before putting the vegetables in. It turned out that the vegetables perfectly filled this 500g bottle. Try to press the vegetables down with your hands as much as possible, and the water that comes out should be poured away directly.

First, take a plastic bag and wrap the whole bottle, then use a bamboo skewer to poke some holes at the bottle's opening.

Then find a small bowl that is wide at the top and narrow at the bottom, place the jar filled with vegetables upside down in the bowl, and let the excess water in the jar flow out through the holes.

Friends who have made pickled cabbage know that during the pickling process, it cannot be exposed to air. If it is exposed to air, the pickled cabbage will change in taste. Therefore, when the brine is considered sufficient, the jar lid should be closed tightly. About 10 days later, you can open the lid to smell if it has soured. If it hasn't soured yet, continue pickling; if it has soured, it is ready to eat.