How to pickle sauerkraut is delicious?

Pickled sauerkraut, first of all, choose cabbage with less muscle and thicker meat! Sun for two days first to remove moisture. Pickled sauerkraut first removes the old cabbage and prunes half of the green leaves with a knife, because the old cabbage tastes too hard, and the green leaves at the top of the cabbage are black and black, and the taste is the same! So get rid of the extra green leaves! Brush the pickle jar clean before pickling, without oil and odor, otherwise it will affect the quality of sauerkraut! Prepare pickled sauerkraut now! When I was a child, I watched my mother blanch all the cabbages with boiling water and arrange them neatly one by one. Finally, I pressed them with a big stone to prevent the cabbage from coming out of the water and rotting! If the weather is hot, you can put a little salt in each layer of cabbage, 100 kg of cabbage should not exceed one kg of salt. Two days later, the cabbage was compacted. Add well water! Adding well water is also afraid that there are oil stars in the water tank, which will affect the taste of sauerkraut! Slowly ferment for about a month and a half and you can eat it! Sauerkraut has a long history in northern Heilongjiang and has a deep-rooted position in the hearts of the people in Northeast China! It not only tastes sour and refreshing, but also softens blood vessels. It is an indispensable food in winter in Northeast China!