Steps

1. There are only two ingredients that need to be prepared: mustard greens and salt.

2. Peel the mustard greens and wash them one by one.

3. Take the washed mustard greens and spread them out on the balcony to bask in the sun.

4. Today’s weather is good. The mustard greens will wilt in about 2 hours, and the moisture in the mustard greens will be gone. This is the effect I want.

5. Cut off the wilted mustard greens (about 2 miles in length) and put them in a clean and dry pot.

6. Pour in salt. I used 2 kilograms of mustard greens today, so I used 250 grams of salt.

7. Knead slowly and repeatedly until the salt and mustard greens are evenly mixed together.

8. Then put the mustard greens into the jar, seal the lid, and wait for 20 days to taste the sour and delicious sauerkraut.

9. The nitrite content of pickled products is the highest within 4 to 8 days of being pickled. It begins to decrease after the 9th day and begins to disappear after 20 days. At this time, it is ready to eat and can be paired with various ingredients. Make delicious food.