Ingredients: 6 pieces of mustard, appropriate amount of water.
Accessories: a little ginger powder, 2 tablespoons salt.
1. Wash the fresh mustard and divide it in two for later use.
2. Add a proper amount of water to the pot and bring to a boil. Add the washed mustard and scald it slightly.
3. Pick up the scalded mustard and cool it in a bigger container.
4. Add salt to the cooled mustard and mix it with ginger powder evenly.
5. After stirring, put the mustard into the jar prepared in advance. After all the mustard is packed, add water until all the mustard is submerged. If the container is large, it can be pressed with heavy objects, because if mustard is not submerged, it will affect its color.
6. Finally, cover the bottle tightly and pay attention to sealing it, otherwise the mustard will rot. Then put the bottle in a ventilated and dark place, and you can eat it after a few days.
7. This is the finished product after 7 days.
8. Finally, sauerkraut was cured successfully.