1. Remove the roots of fresh mustard (Hakka: cabbage) and dry it in the sun, generally without washing.

2. Rub it directly with salt, and then soak it in a big basin filled with salt water. At the same time, prepare Nanjiang (the soul of Hakka pickled sauerkraut, a kind of food similar to ginger) and chop it into small pieces.

3. Prepare the jar (bottle), sprinkle a layer of mustard and a layer of salt, sprinkle a few pieces of southern ginger until the jar is full, put a clean stone on it and fill it with salt water.

Seal the bottle with cement, and you can open it after more than 3 months. Ginger is very attractive ...

5. Pickled sauerkraut is washed with clear water, fried pork intestines, bitter bamboo shoots and pork belly, pork bones, pork intestines and pork red casserole are slowly stewed, which is simply delicious in the world and a classic food of Hakka people.

Mustard, common in rural areas, is delicious to make sauerkraut, and it is good to cook or fish with pickled vegetables.

Next, let's learn how to make sauerkraut with common mustard in rural areas.

There are two kinds of common mustard, one is leaf mustard and the other is stem mustard. We usually use mustard to make pickles.

Prepare a pickle jar first, wash the jar and dry the water for later use.

Prepare fresh mustard, wash it and dry it thoroughly.

However, prepare some ingredients, such as pepper, salt, ginger, red pepper, garlic seeds and appropriate amount of water.

When the raw materials are ready, boil the water first and let it cool naturally.

When the water is completely cooled, pour it into a jar and add salt, ginger, red pepper, pepper granules, garlic seeds and mustard.

Put all the materials into the cylinder, cover the cylinder head and add water along the cylinder edge.

Mustard has been soaked in the jar for seven days, and sauerkraut has also been soaked.

Summary: mustard used to make sauerkraut must remove yellow leaves and rotten leaves. In addition, spices such as red pepper and pepper can be put according to the tastes of themselves and their families. If you don't like spicy friends, you can leave them alone.

Sauerkraut has a special flavor, which can stimulate appetite and scrape off greasy food, and is often used for next meal. In southern rural areas, people often like to pickle sauerkraut with mustard in winter and spring. We usually eat pickled fish, usually with pickled mustard tuber, which tastes sour and delicious!

I remember that when I was a child, life in the countryside was still relatively poor. Every winter and spring, after the mustard is harvested in the field, almost every household will pickle some mustard and sauerkraut, ranging from one or two barrels to two large barrels, enough for the whole family to eat for half a year.

Mustard sauerkraut can be directly fried with fresh pepper or dried red pepper, or it can be made into sauerkraut fried meat or pickled fish ... no matter how it is done, it is definitely cooked! Now people eat sauerkraut more because of its unique flavor, or because it is greasy!

So, how to make this appetizing mustard pickle?

Pickled mustard and sauerkraut are usually divided into two kinds of pickling methods, namely, water pickling and dry pickling. Although the details of curing in different places and the addition of ingredients are slightly different, they are basically based on these two methods.

Sauerkraut pickled with water is more brittle because it contains enough water. Usually, a lot of mustard and sauerkraut are pickled in this way.

The choice of mustard tuber.

Common mustard generally includes loose leaf mustard and core mustard. When pickled with water, you can choose the core mustard, so that the pickled sauerkraut tastes more crisp and refreshing. At present, mustard and sauerkraut on the market are usually heart-shaped mustard. In addition, it is best to choose mustard harvested in sunny days.

2. Selection of pickling equipment for water immersion

Traditionally, the utensils for pickling mustard and sauerkraut are made of crocks and wooden barrels, and then pressed with big stones. At present, some people pickle sauerkraut in plastic barrels, but from the perspective of safety, crocks and wooden barrels are recommended.

3. How to pickle with water?

Step 1: After cleaning mustard, put it in the sun or in a ventilated place to dry it until it is slightly light, which can remove the water outside mustard and reduce the water inside mustard, so that mustard is not easy to mildew and deteriorate during pickling.

Step 2: Put the dried mustard into a vat or wooden barrel, add cold boiled water, and the water should not exceed a certain amount of mustard. Cold boiled water can be boiled one night in advance and then cooled. You can add a proper amount of salt, liquor, rock sugar, etc. to the cold boiled water, so that the pickled sauerkraut is more crispy and not easy to deteriorate.

Step 3: press the mustard with a clean big stone to ensure that the mustard is submerged under water. Store the pickled sauerkraut jar or bucket in a cool place and let it stand for a month. The pickled sauerkraut is fragrant and crisp and can be eaten!

Compared with water mustard tuber, dry pickled mustard tuber has less water content, good dry flavor and long storage time.

1, dry-cured mustard selection

Compared with water pickling, pickled mustard with core is the best, and dried mustard with loose leaves is better. Loose-leaf mustard is easier to pickle thoroughly when it is dried, and it is best to peel off the leaves if it is used.

2. Selection of dry pickling equipment

When pickling mustard by dry pickling, it is best to seal the instruments tightly and avoid leakage. In traditional pickling, the most commonly used jar is crock. After curing, isolate the air with water. At present, people can also choose glass bottles or jars with lids when making a small amount of dry pickled sauerkraut.

3. How to dry-pickle?

Step 1: This step is the same as the treatment of mustard tuber, that is, the mustard tuber is cleaned, dehydrated and dried in the sun or in a ventilated place until it becomes light.

Step 2: Put the withered mustard into a clean and waterless basin, add salt and knead it evenly, put the salted mustard into a jar, code it layer by layer, and sprinkle a little salt on each layer or two. In the process of pickling, don't use too much salt, so as not to make sauerkraut bitter.

Step 3: After all the mustard is put into the jar, sprinkle a little white wine on it to make the pickled sauerkraut taste more mellow and not easy to deteriorate. When filling the jar with mustard, it is not advisable to fill it too full, and a small amount of space can be left; It is not advisable to pack too little, preferably not less than two-thirds of the jar. Too much is not conducive to fermentation, too little is easy to deteriorate.

Step 4: Cover the mustard tuber jar, put water on the edge of the jar and seal it, and put it in the shade. Remember to observe the water in the jar mouth every week or half a month and replenish it in time. Pickled for more than a month, dry, fragrant and flexible sauerkraut can be revived.

Is mustard good for sauerkraut? I tell you, it's delicious. Mustard leaves and stems are big, which is the first choice for making sauerkraut.

Sauerkraut must have leaves and stems, and the leaves are big, so it can feel when eaten. Only when the stem is fertilized can it contain water. If pickled, it tastes crisp but not dry.

How to pickle sauerkraut?