What are the correct pickling methods for sauerkraut? How to preserve pickled sauerkraut for a long time?

It is safer to eat pickled sauerkraut, preferably after one month.

Pickling method of pickled cabbage:

Clean the Chinese cabbage, dry it, change the knife, put it in a pot and blanch it with boiling water, take it out for about two minutes, and let it cool. Put the Chinese cabbage neatly in the jar and marinate it with appropriate amount of water for four or five days, and the sauerkraut will be finished. The specific steps are as follows:

Ingredients: about 8 Chinese cabbages or cabbages, and some mineral water.

1. Select the dried white leaves first, and then rinse them clean.

2. Then put it outside in the sun until it becomes wet and soft.

3. Put one or two knives on the Chinese cabbage from one side of the slice. It is more convenient to blanch after slicing, and it can be blanched in the nucleus.

4. Prepare a large pot, boil the water in the pot, then blanch the Chinese cabbage in boiling water, turn it over and cook for about 2 minutes.

5, Chinese cabbage should not be drowned for too long, and can be taken out to cool before and after drowning.

6. Prepare a pickle jar or glass jar, and try not to choose plastic buckets. And put the cabbage neatly in the jar.

7. Then pour a few bottles of mineral water or tap water, as long as you don't pour cabbage.

8, put a few big stones to compact the Chinese cabbage, don't float on it, floating on it is easy to deteriorate. Marinate for four or five days before eating.

9. Pickled sauerkraut is pickled.