Prepare ingredients:
Five kilos of mustard and three ounces of salt.
Production steps:
1. Remove the old leaves and heads of pickled mustard tuber bought in the vegetable market, then put them in a clean oil-free basin, add water and clean them. The leaves on the balcony are soft and not easy to dry. You can spread them out or hang them on a rope.
2. Dry in the sun, rub the salt in the pot a little, don't rub the leaves, and then marinate for half an hour.
3. In the mustard tuber filling bottle, pour the rice soup that is usually cooked for another minute, even better if it is glutinous rice water.
4. Here are some tips. If it is a glass bottle like mine, everyone must put it upside down, which can block the air from entering and prevent the sauerkraut from going bad.
5. Then you should cover the pickled cabbage with an opaque bag, which is more beautiful in color and more crisp to eat.
6. Today is the ninth day. Pickled sauerkraut is ready. Let's take a look. It smells good, too. Especially suitable for making pickled fish or frying. You can try it sometime.
Precautions:
1. The longer the pickled cabbage is soaked, the more sour it becomes.
2. The whole production process should be completed in an oil-free state. If there is a little oil, the whole jar of sauerkraut will be scrapped.
Delicious sauerkraut is ready. Have you learned?