Until now, every autumn and winter, the dishes at home are pulled down geographically and stored in the cellar, so mustard and sauerkraut will also start to be pickled. Mustard sauerkraut can be said to be delicious in winter. I like the taste of mustard very much. I can eat a lot every time. It's delicious with white rice. So how do you make mustard and sauerkraut?

Mustard and sauerkraut are preserved.

First, take a proper amount of mustard and dry it. Don't be too dry. Just dehydrate the leaves. If you are too sunburned, the leaves will break when you twist your fingers, so you can't pickle them.

Then put the sun-dried mustard into a big container, sprinkle enough salt, and the salt must be mixed with the mustard fully and evenly, so as to ensure that every part of the mustard is stained with salt. After pickling for four to five hours, start rubbing mustard, rubbing mustard bit by bit. Don't rub mustard too hard. The wiped black mustard seed water is useless, so it should be poured out.

Wash the mustard tuber and put it in a big jar or plastic bucket. It's best to put it in the mud jar. Do not use metal containers such as stainless steel. Pickling for a long time will damage the container.

Also remember not to have oil in the container for pickling mustard, so mustard will rot quickly.

Washed mustard will be darker. After putting in a jar, pour in a proper amount of water. Don't pass the water over the mustard, press it with a big stone or a heavy object, so that the mustard is completely submerged. Then seal the container and put it in a cool place. Be careful not to be exposed to the sun, nor in particularly humid places, as long as there is no sunshine.

Let it stand for about a week and a half months, and mustard and sauerkraut will be fine.

At the same time, it should also be noted that when taking mustard from the big jar, there should be no oil on chopsticks or clips. If there is a little oil, shepherd's purse will go bad