All pickled cabbage in Northeast China is pickled in large vats. I don't have the conditions now, so I can only pickle one tree and try it.
Authentic Northeast Chinese cabbage does not need to be boiled. I don't know where I saw it, so I tried it and the results were good, and it was pickled successfully.
I think the boiled stems might be easy to pickle.
northeast Chinese sauerkraut
By AlexisHessel
Recipe Recommendations
- Chinese cabbage appropriate amount
- salt appropriate amount
- sour and salty
- pickled
- several days
- ordinary
Steps for northeast Chinese sauerkraut
1
Cut the cabbage into four pieces.
2
Wash with clean water.
3
Boil water in the pan, add cabbage and cook for 2 minutes.
4
Remove the cooked cabbage and control the moisture, add more salt, and marinate for a while.
5
After the cabbage is allowed to cool, put it into a crisper together with the water to pickle the cabbage.
6
Seal it with plastic wrap, leave it at room temperature for two days, then place it in the refrigerator, and you can eat it in 10 days.