Sauerkraut can be used as a starter dish and a side dish, or as an ingredient to add flavor to other dishes.In China, there are various types of sauerkraut, such as Sichuan sauerkraut and Northeast sauerkraut. The taste and ingredients of sauerkraut also vary depending on the region. It can be said that sauerkraut has a very long history in China.It is also rich in Vitamin C and dietary fiber.Today, I will teach you how to make delicious sauerkraut!

Method 1: Making Sauerkraut

IngredientsPreparation

Chinese CabbageWater, radishGingerSalt, starch.

Steps:

1. Wash the fresh Chinese cabbage thoroughly with water, then tear it apart with your hands, dividing it into two halves.

2. Pour water into a pot, bring to a boil.After boiling, blanch the prepared Chinese cabbage and then drain and cool.3. Add the cooled Chinese cabbage to the salt and radish powder, and stir evenly. Place in a sealed container with a lid.

4. Close the lid and place in a cool, well-ventilated place. After fermenting for 10 days, it can be eaten.

Method 2: Making Sauerkraut

Ingredients:

Chinese Cabbage

Salt, Vitamin CSteps:1. Place the Chinese cabbage on the balcony to dry for 2-3 days. Tear it apart with your hands.

2. Prepare the Chinese cabbage and sprinkle with salt, add the appropriate amount of Vitamin C, and stir evenly.

3. Place the Chinese cabbage in a sealed container and add the appropriate amount of clean water or cold boiled water.4. Close the container lid and place in a cool, well-ventilated place. After fermenting for about 30 days, it can be eaten.Method 3: Making Sauerkraut

Ingredients:

Chinese Cabbage, Salt

Steps:

1. Wash and dry the Chinese cabbage, remove the tough parts, and place it evenly in the container.

2. When placing the Chinese cabbage, try to fill the container. If it's difficult to place, you can tear the Chinese cabbage with your hands.

3. Add clean water or cold boiled water to the container, add the appropriate amount of salt, and press down with a stone to prevent the Chinese cabbage from floating during fermentation, which would affect the taste.

4. Close the container lid tightly, and place in a cool, well-ventilated place. After fermenting for about 20 days, it can be eaten.

Wash and dry the cabbage thoroughly, removing any tough parts and evenly packing it into a container.

When packing the cabbage, try to fill the space as much as possible. If it's difficult to pack, tear the cabbage apart with your hands.

Fill the container with clean water or cold water, adding the appropriate amount of salt. Use a stone to press down on the cabbage, preventing it from floating during the pickling process, which would affect the texture.

Seal the container tightly to prevent contact with air. Place it in a cool, well-ventilated area and pickle for about 20 days, then it's ready to eat.