1. Wash and dry the container, remove the yellow leaves from the vegetables, break all the big ones into four pieces, and cut the small ones in half. No need to wash it. It's better to buy it dry when you buy it. )

2. Pour in cold water prepared in advance.

3, a spoonful of flour, mix well with cold water.

4. Turn on a small fire, keep stirring and cook into rice soup.

5. Pour flour water into cold boiled water.

6. Pour in sour soup and wood water and mix well.

7. Cook the cooked vegetables, first blanch the heads 15 seconds, then blanch the leaves together 15 seconds, and then take them out.

8. Put vegetables in sour soup.

9. Put it in an oil-free place and let it ferment naturally.

10, usually the color has turned yellow the next day, and it should be turned over before fermentation.

1 1. On the third day, Huang Cancan with sauerkraut will be fine when the sour soup is thick.

12. Bottle the sour soup with mineral water and tighten it. It won't break for half a month. You can continue to make sauerkraut and order tofu in sour soup.