Materials: 2 large mustard greens, 500 ml of rice water.

1, prepare the rice water. The protein fermentation in the rice water promotes the fermentation of the sauerkraut at the same time, shortening the pickling time, while the amino acids formed after the protein fermentation are more beneficial to the absorption of the human body.

2, will be mustard clean, vegetable gangs and leaves between the gap is particularly careful.

3, sun-dried vegetables to a pot, salt, stirring, and then gently rub, can not rub the leaves rotten, otherwise the finished product taste is not good, the salt is absorbed, and then salt stirring, rubbing, until you see the pot of vegetable green water means that it has been rubbed salt successfully, mustard greens have been flavored.

4, prepare a ceramic altar or glass altar, wash and filter dry in advance, will be well into the flavor of mustard put in.

5, to the glass altar to add the day of the rice water (too long rice water is easy to ferment), rice water completely soaked mustard, altar along the water, cover (anaerobic environment fermentation).

6, two days later, open the lid to eat.