1

Selection

First, prepare the bok choy, bok choy, please pick fresh, yellow leaves more caution.

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2

Washing

Wash the bok choy with water, pay attention to at least two times, because the bok choy dirt, soil stains more. Wash them carefully and place them in a pot.

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3

Boiling water to cook the vegetables

Put the pot to hold two-thirds of the water and boil it. When the water boils, add the bok choy. Cook for 2 minutes to remove. Here the water must be boiling, and vegetables should not be cooked for too long, easy to cook the old off, the pickles will only be tough without a crisp feeling.

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4

Cutting

Cutting vegetables

Cooked all the green vegetables fished out in a basin, the sauerkraut will be cut fine. Be careful to chill it before you cut it, so you don't burn yourself.

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5

Fill the container

Prepare a container that is big enough to hold, and put all of the sauerkraut that you just cut into the container.

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6

Put in the sauerkraut

The sauerkraut is the sauerkraut that someone else has made earlier, which is the equivalent of a primer, and is intended to make the bok choy sour. Let's put the sauerkraut evenly on top of the bok choy, if you like it sour you can put a little more.

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7

Pressing

Use your hand or a hard ladle or something like that to press the sauerkraut tightly, and then put a little bit of the water that you have just boiled the bok choy into the bok choy appropriately to moisturize the bok choy. Then cover and keep it sealed for 12 hours and it's basically ready to eat.

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