How to brew sour cabbage

10 Jin of Chinese cabbage, a large pot of boiled water, a large pot of cold boiled water, a small clay pot and a bowl of salt. Practice: Divide each Chinese cabbage into two halves vertically, then blanch each half in boiling water and blanch both sides for 20 seconds. Take it out and put it in a clay pot. Arrange the leaves of cabbage inward. Sprinkle a handful of salt on each layer. After all the leaves are discharged, press a big stone on it and inject cold water. Water must cover the leaves. Seal it with plastic bags, tie it tightly with ropes, seal it for about 2 1 day, and then open the cylinder for acceptance. Note: Chinese sauerkraut must use long Shandong Chinese cabbage, which not only tastes fragrant, but also won't be soft and rotten after being put for a long time. Generally, Chinese cabbage is not resistant to pickling, and the leaves outside the cabbage have been burned when the jar is opened. Pickled sauerkraut can't see raw water, rain and oil flowers like pickled vegetables, so the water added to the tank must be cold boiled water. As for the big stone that presses the cabbage, it can also be replaced by bricks wrapped in plastic bags. There are many ways to eat sauerkraut: pork belly slices, vermicelli and shredded fungus are fried together in a pot, which is a wonderful taste on the New Year's table; Boil it in bone soup, add beef and mutton, cooked pork belly slices, clams, sea cucumbers, tofu, scallops, dried shrimps, fried meatballs and fried fish breast, and it is a delicious northern sauerkraut hot pot.