1

Let the mustard dry the surface water. I prefer this kind of mustard wrapped, and the sauerkraut is crisp. )

2

Put it evenly in the jar (I don't have a pickle jar at home, I use a casserole). Sprinkle a small layer of salt on a layer of vegetables and add some millet pepper. The amount of salt should be tasted by hand. You can feel the salinity in the water is acceptable.

three

Find a stone suitable for the altar mouth and press it on the mustard, so that the vegetables will not float up (the vegetables will rot when they float up), and the amount of boiling water will be subject to the submerged vegetables.

four

After three days, the refreshing sauerkraut will be fine. See how you like to eat and cook. I usually like to eat porridge directly.

five

Serve with a small side of fried sauerkraut. I wonder how Jane eats. It's just that the sauerkraut is finely cut.

six

Come on in a hot pot, it tastes good when there is more oil. Saute ginger and garlic (it will be more fragrant if there is red onion).

seven

Pour in sauerkraut and sprinkle with one and a half tablespoons of sugar. Don't be afraid. It's too sweet. Too much sugar will make you feel sweet and sour (put sugar when soaking because there is salt and millet pepper)

eight

Stir-fry until the water is dry. Put it on a plate and have dinner.