1. Go to the vegetable market to buy pickled mustard tuber (5 kg), salt (2 packs) and sauerkraut 1 barrel. Mustard with small trees can be used as sauerkraut.

2. On the day of buying, clean the mustard and dry it for about a day. Be sure to dry inside and out until there is no water, and you can't expose yourself to the sun. Usually placed in a slightly shady place. If you can only put it in the sun, you should pay attention to the time. You can't tan the leaves, and the sauerkraut made of yellow leaves is not delicious.

3. After the mustard tuber is dried, you need to prepare cold boiled water and rice washing water (the rice washing water should be boiled and cooled for later use).

4. Clean the cauldron, pour water to boil, put the dried mustard tuber into the cauldron for water treatment for about three minutes, (during this process, make sure that each sauerkraut is soaked in water until the water in the cauldron is green), and take it out.

5. Clean the bucket and a big white plastic bag (the bucket and plastic bag must be clean and waterless, otherwise the sauerkraut will be broken before it is ready), put the plastic bag in the bucket, then put all the cooked mustard into the plastic bag, and put salt on the mustard (the amount of salt depends on how much water is put, and the salinity is only a little more than the salt put in the usual cooking).

6. After adding mustard and salt, pour the prepared cold boiled water and rice washing water into it (the amount of water poured depends on the mustard, and all the mustard can be soaked in water), then seal the plastic bag, and the sauerkraut can be eaten in about 5-7 days!