Seeing that the kitchen is not the same, just record the ratio of your own sauerkraut. The method is given by Sitang of Beijing Organic Farmers Market, using the big one of IKEA's fattest. If you use small jars, please halve all materials.
Cabbage removes the coarse roots and cuts the thin silk
Add sea salt to the large bowl, and squeeze it evenly until a lot of soup is added. Add apple diced, caraway and black pepper. The whole black pepper is better and stir well.
Put in a sterilized glass bottle, use a sterilized rolling pin kimchi to poke down hard, and let the juice cover the kimchi. The top should be 2-3 cm away from the bottle mouth. I was too full this time. I sprayed a lot of water on the first day. Be careful when opening the cover and it is easy to spill.
Because the fermentation was smooth and a lot of gas was produced, the top three days were poked with a rolling pin to help it vent. Now in August, about 3 days at room temperature, you can transfer to the refrigerator. When it's cold, it's time to add time. It can be eaten in 7-10 days from the day of brewing.
Ge Zizi I bought it in a certain treasure. You can put other spices as you like. After all, it is your own processing. It is the most important thing to meet your own taste!