2, dealing with mustard, after purchasing fresh mustard, we will wash the mustard with water, cut vegetables will have a lot of sediment, be sure to clean, mustard cleaned after mounted on the inside of the plate, drained, placed outside to dry, after the sun after drying, mustard will be Yan Yan off, this does not look good, but you can make out of the sauerkraut especially crispy, and store it for a longer time. The time will be longer.
3, hot mustard. Pour the right amount of water in the pot, and so the water inside the pot boiled, and then put the mustard into the pot inside the hot, hot mustard time can not be too long, you can observe whether it has been cut off, as long as dozens of seconds time to cut off the raw after you can turn off the fire. Hot mustard in a large pot, make sure the plate is clean, no water, no oil, you can wash the pot in advance, with hot water once, and then put the mustard inside the pot. Do not pour out the water of scalding mustard greens, add an appropriate amount of salt, generally add three spoons of salt, specifically according to the amount of mustard greens to determine.
4, pickled mustard, add salt to the water after cooling, pour the water into the pot, to be able to not over the mustard, here to pay attention to a point, the water must be cooled before being able to pour into the pot, otherwise the water did not cool the case directly into the pot, will make the mustard rotten, very affect the taste, but also affect the appearance of the sale. On the surface of the mustard greens pressed on a large plate, so that mustard greens can be completely immersed in water, not to have contact with the air, placed in a cool place, waiting for three days, you will find that the delicious sauerkraut has been completed.