Wash the mustard greens, boil a pot of boiling water, blanch the mustard greens, turn green, and immediately fish out. Then put it into a bucket, after blanching all the vegetables, keep the water of the noisy vegetables, and pour it into the bucket of blanched mustard greens after refrigeration. with a bag, put it hermetic down, see the temperature to determine the general 3 to 5 days on the sour, this is the southern region of the sauerkraut practice. The actual operation steps, the guys follow me later to be able to see there is a complete Hunan Province sauerkraut production method short video. Mustard greens can be made into sauerkraut. Mustard pick perfect some, very tender mustard pickling process is very easy to rot, too old taste is not very good, so it is best to pick moderate for the best.

Sauerkraut spleen appetizer, suitable for sometimes taste, although many people can not resist its lure, unfortunately, after all, is a pickled food is not suitable for regular eating. Mustard wash and then put in the sun under the sun wrinkled, if there is no sunlight, can also be blow-dried, usually one day, the dish is soft on it. Night with a rice cooker boiled water, enough to soak the vegetables on the amount of water temperature of 60 degrees or less, turn off the power. Halfway through, turn the vegetables and pour salt. I put three spoons of salt, can put less, later fried when added. That's how you cover it and smother it overnight. Oh, the water can not be too hot, too hot will cook the vegetables is not very good to save, but also can not be stained with motor oil. In the morning, open the lid of the dish has long had a small amount of yellow.

Put it into the vessel. Sealed well. Early the next morning, open and smell good ah, but mainly the flavor of salt vegetables, not yet sour it. Three days of this will show a small amount of acid. Or can not help but take a small piece and put it in the noodles. Well, it's not numb, and it's delicious with the flavor of salt and vegetables. I hope that in a couple of days, I will be able to enjoy the flavor of sauerkraut. Sauerkraut has a unique taste, can strengthen the spleen and appetite stimulating appetite, scraping greasy feeling, often used as a small dish. In rural Zhejiang, we often like to pickle sauerkraut with mustard in spring and winter. We usually eat sauerkraut fish, usually with mustard pickles, eat up that is very cool burst of delicious flavor! Mustard as sauerkraut is delicious? To say to you, very delicious.

Mustard leaves are slightly larger, stem fat, is to do sauerkraut preferred. Sauerkraut must have leaves and stems, and the leaves are large to eat. The stem is fat and thick to have water, pickled well, eaten crunchy but not dry. How to make sauerkraut? Choose a well-closed vegetable bed, wash and dry it, and pour in cool white water to clean it before filling it. Remove the withered yellow, soil, wash and dry until the leaves have become incapacitated, and the stem is drier. Vegetables into a large pot of dry manic, not cut, vigorously kneaded, kneaded out of water until it is OK. Put the vegetables into the vegetable bed, firmly stuck, and finally pressed with a clean stone. If you like to eat spicy food, you can put some millet pepper and knead together. Vegetable altar mouth must be sealed, vegetable altar put into the natural ventilation and cool place.