2, mustard washed and dried, just a little leaves, cut off moss, convenient to taste!

3, the pot is clean and oil-free, boil a pot of water, put a little white vinegar, first put the cauliflower part in and take it out.

4. Blanch the mustard leaves in the pot. When the leaves turn green, take them out and put them in a prepared pot with a lid.

5. After all the leaves are scalded, pour the boiling water from the pot just left in the hot dish into the dish basin, cover it, and wait for the sauerkraut to boil overnight.

6. After a night of storage, mustard has become a delicious pickle with attractive color. Fried porridge or fish with Chinese sauerkraut are great.

7. Remarks:

(1) When cooking hot pickled cabbage, be sure to pay attention to the best oil-free state of the container, otherwise the pickled cabbage will go bad easily!

(2) White vinegar can be dispensed with, but it tends to turn sour.

(3) If you want sauerkraut to be more crisp, you can soak it in 1 water and eat it at night. Stir-fry some porridge the next morning, delicious!

(4) In rural areas, every household grows a lot of mustard. Pickles can't be eaten after they are cooked. Generally speaking, they are dried and stored in jars. Eating for a year or two won't go bad!