Ingredients: mustard, rice and water.

1. First, wash all the mustard greens and dry them.

2. Then clean a crock and prepare some big stones.

3. Put all the mustard into the crock and sprinkle a layer of salt layer by layer.

4. After the mustard is covered with the crock, pour rice washing water into the crock. The rice washing water must soak all the mustard thoroughly.

5. Press all the mustard down with a big stone, as tightly as possible.

6. Finally, seal the jar mouth with a thick paper or plastic bag. Generally 15 days is enough.

Production skills:

There must be no oil on your hands when operating.

Sauerkraut is a kind of pickle, which exists in China and some German areas. It was called stone in ancient times, and its name is found in. The Book of Qi Yao Min in the Northern Wei Dynasty introduced in detail the various methods that our ancestors used Chinese cabbage (called fermented grains in ancient times) and other raw materials to pickle sauerkraut.

The original intention of making sauerkraut is to extend the shelf life of vegetables. In the Book of Songs, there is a description of "there is a thatched cottage in Nakata, melons in the battlefield, and peeling is a sacrifice to ancestors". Xu Shen's Shuo Wen Jie Zi in the Eastern Han Dynasty is interpreted as "pickles in pickles", which is similar to today's sauerkraut. It can be seen that the history of kimchi in China is quite long.