Mustard pierogi practice ?

Wash the cabbage, do not use the top leaves, leave only the cabbage bangers. Take another sealable lunch box, or a pickle jar, make sure it's clean and free of oil

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Bring the water in the soup pot to a boil, put 3-4 pieces of cabbage on the leaky spoon, and with the other hand use the soup ladle to scoop up the boiling water, and pour it over the cabbage, three times to pour it. Quickly place the blanched cabbage in cool water and drain well. Until all the cabbage is blanched

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The bottom of the lunch box yards a layer of cabbage, sprinkle a layer of mustard powder, sugar, drizzle 1/3 of the amount of rice vinegar, and then cover a layer of cabbage, then sprinkle the seasoning, and finally in the surface also sprinkled with mustard and other seasoning, cover and seal to store, or put in the refrigerator for about 2-3 days can be eaten, if you feel the taste of the bland, you can add a little salt to the pickle soup, then add a little salt. If you think the flavor is bland, you can add a pinch of salt to the marinade soup and pour it over the mustard mound

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