Simple home pickled sauerkraut practice is as follows:

Tools/materials: mustard 1000g, salt 25g, small red peppers moderate, 2 glass bottles, water moderate.

1, buy back the large mustard greens washed, put in the sun to dry for a day.

2, small red pepper is also washed, and mustard greens together with the sun dry point.

3, the pot of water to boil to open, under the mustard over the water, immediately put up a glass jar.

4, put all the mustard greens and small red peppers, sprinkle salt on the top, and then the water cooled mustard greens poured into the bottle.

5, cover and put in a cool place, after 20 days you can take it out to eat.