How to store pickled cabbage without it rotting

In order to eat vegetables in winter, people in the north have come up with many ideas. Some of them put vegetables that can be stored for a long time in cellars, some of them pickle some easily perishable vegetables with salt, and some of them simply make pickles. In this way, they can eat a lot of vegetables in winter. Sauerkraut is a food unique to the Northeast region. It is pickled with cabbage. Let’s learn how to keep sauerkraut from rotting.

There are two types of pickled sauerkraut. One is dry sauerkraut, which can be stored for three to five years without any problem. One is sauerkraut, which can also be stored for a year or two. If the sauerkraut is not stored properly, it will become smelly and sour, or even rot. Why is it easy to rot and become smelly and sour? Because water-sour cabbage has poor sealing. The pickling tools must be washed with hot water, cooled and dried, or dried in the sun. During the pickling process, there must not be any oil stains. Many people forget to remind that the most important thing is salt. All kinds of pickled sauerkraut can only be pickled with loose salt (coarse sea salt), otherwise it cannot be stored for a long time and will deteriorate and rot, unless it is eaten within three or two days.

1. How to pickle sauerkraut?

1. Chop off the whole mustard greens, remove the yellow leaves but do not wash them. Clean them one by one and dry them in the sun for a day. After they have cooled down, rub them one by one with sea salt until the moisture is released.

2. Put the kneaded vegetables into a jar and add some salt (not too much). Stack them layer by layer, press a stone on top, and marinate for a week. The stones should be washed and dried. Remember not to add water during this process.

3. Take out the pickled sauerkraut and dry it for a day. After it cools down, add a little salt to each cabbage and rub it a few times. Put them into the jar and stack them in one layer. If you like chili, you can add some fresh chili. Do not add salt or it will be too salty. At this time, you can add boiled water to cover the whole jar of vegetables, press it with stones, cover it and seal it for a month before eating.

The process of pickling dried sweet and sour vegetables is the same as above, but after a week of withering, they must be dried in the sun for two days and then put into a jar for pickling. Add dry garlic powder in the interlayer and press it tightly layer by layer until the jar is full. No stones are needed to press it and water cannot be added. The opening must be sealed for more than one month. (Remember to use sea salt)