1. Wash the wild vegetables with clear water first, and wash them several times. The pool of potherb mustard must be scrubbed first to ensure that there is no oil pollution. Hang it on a hanger after washing to control moisture.

2. After drying the water, it will fade after a long time. After a day of ventilation and drying, cabbage can be pickled now.

3. Pay attention to the use of oil-free clean appliances during maintenance. Pickling is based on a catty of vegetables, 30 grams of salt and 3 grams of pepper.

4. Knead to this degree. The rest of the dishes are also rubbed like this.

5. After kneading, put it in another basin. Leaves cover the roots. Rhizomes can be further soaked and softened.

6. After all the production is completed, it will still be marinated for about an hour.

7. After an hour, gently rub it a few times, put it in a bottle or jar that has been scalded or cooked with hot water in advance, and compact it. Pour the pickle juice into the bottle, seal it with plastic wrap, and then cover it. A week later, sauerkraut is ready.