Steps of making pickled sauerkraut

Steps of making pickled sauerkraut: 1 1 Wash fresh mustard greens, cut into two and set aside.

Steps for making pickled sauerkraut: 2. Add appropriate amount of water to a pot and bring to a boil, add washed mustard greens and blanch them slightly (because it is rainy in Guangdong in spring, otherwise you can put it outside in the sun until the mustard greens become soft) So this time I had to use boiling water instead of sunlight.

Steps of making pickled sauerkraut: 3 3Pick up the blanched mustard greens and put them in a larger container to cool. I used a large basin.

Steps of making pickled sauerkraut: 4. Add salt to the cooled mustard greens and stir in galangal powder (if you don’t have galangal powder, it doesn’t matter if you don’t add it, it will still be sour and crispy, add galangal powder) Ginger powder will only taste a little more fragrant, but will not have much impact)

Steps for making pickled sauerkraut: 5 5 Stir well and put the mustard greens into the prepared jar. I used pistachios. After filling all the plastic bottles, add water until all the mustard greens are submerged. If the container is large, you can use a heavy object to hold it down, because if the mustard greens are not submerged in the water, its color will be affected.

Steps of making pickled sauerkraut: 6 6Finally, close the bottle tightly and make sure it is sealed, otherwise the mustard greens will rot. Then put the bottle in a ventilated and dark place, and eat it when it turns a lovely color after a few days. (You can usually eat it in about 10 days. If you want to eat it quickly, you can change the water to warm water)

Steps of making pickled sauerkraut: 7 7 This is the finished product after 7 days. Isn’t the color very beautiful? Woolen cloth? ! Before opening the lid, you can smell the unique flavor of pickled cabbage and the special flavor of galangal powder.

Steps of making pickled sauerkraut: 8 8 Can’t wait to open the lid, wow, the color is so beautiful, just like the countless pickled mustard greens before, every mustard green is beautiful!