material

Mustard 8 kg sweet potato 2 kg salt 180g Taomi water and water 3300cc wide-mouth glass jar 1.

working methods

1

Spread mustard in a ventilated place 1~2 days, and let it air-dry and soften (8 kg left 6 kg).

2

Cut the sweet potato into small pieces, add salt and water and cook the sweet potato until soft.

three

Beat the sweet potato into sweet potato water (or mash) with a blender and let it cool for later use.

four

Put the air-dried mustard into the jar, and add sweet potato water to the first layer of vegetables until the jar is full.

five

Close a lid, you can press down the dish container (I found a porcelain bowl that just fits in), so that the dish can really be salted.

six

Finally, cover the lid tightly and put a white iron plate at the bottom of the tank, because some salt water will seep out when the sauerkraut is fermented.

seven

In about 20 days, sauerkraut can be eaten after it turns golden yellow (depending on climate and temperature). It can be half-opened, but be careful not to get oily!

eight

Remember to mark the date of production on the bottle cap.