Step 1: Leave the mustard just picked on the ground to dry for a noon. Here, we usually don't need to wash fresh mustard, but when we want to eat it. Of course, if you feel unclean, you can also clean it before making it. It only takes a long time for mustard to wrinkle! Let me explain here: pickled mustard tuber is not so easy to rot after sun-wrinkling, and pickled mustard tuber made after sun-wrinkling will taste more brittle!
Step 2: prepare a big jar, and it is best to put all the mustard down. Wash the jar first, then scald it with boiling water twice. Then, after the mustard is wrinkled in the sun, put it in the jar one by one. After the mustard is stuffed, add 50 grams of salt, and then put the prepared pebbles on it. Pebbles can hold mustard down, and mustard fermentation water will not float when it becomes weak!
Step 3: When everything is ready, boil a pot of boiling water and pour it directly into the jar. The amount of boiling water must not exceed mustard, then cover it and let it ferment!
Step 4: After 3 days of fermentation, our sauerkraut can be taken out and eaten. At this time, the sauerkraut is golden in color and a little sour, but not very sour. But fried meat is also delicious. Generally, it will be sour in about 7 days. You can keep it if you don't eat it for a while, which will become more and more sour. As long as it doesn't surface, sauerkraut won't go bad for a year! This kind of sauerkraut is very delicious whether it is fried meat or used to make pickled fish!