sauerkraut, also called pickles by Hakkas. It is an indispensable delicacy for Hakkas!

1. Remove the roots of fresh mustard (Hakka name: Dacai) and let it wither in the sun. Generally, it is not necessary to wash it.

2. Rub it directly with salt, and then soak it in a big basin filled with salt water. At the same time, prepare Nanjiang (the soul of Hakka pickled sauerkraut, a kind of food similar to ginger) and chop it into small pieces.

3. Prepare the (bottle) jar, sprinkle a layer of mustard and a layer of salt with some pieces of southern ginger until the jar is full, put a clean stone on the top and fill it with salt water.

4. Seal the bottle mouth with cement, and you can open the bottle after more than 3 months. The ginger is attractive ...

5. Wash the pickled sauerkraut with water, stir-fry the pig intestine, add bitter bamboo shoots and pork belly, pig large bones, pig large intestine and pig red, and simmer in a casserole, which is simply delicious on earth and a classic food of Hakka people.

Mustard, which is common in rural areas, is delicious to make pickled cabbage, and it is good for cooking or cooking pickled fish.

Next, let's find out how to make sauerkraut with common mustard greens in rural areas.

There are two kinds of common mustard, one is leaf mustard and the other is stem mustard. We usually use leaf mustard to make sauerkraut.

first prepare a pickle jar, wash the jar and dry the water for later use.

prepare fresh mustard, wash the mustard and dry the water completely.

However, prepare some ingredients such as pepper, salt, ginger, red pepper, garlic seeds and appropriate amount of water.

when the raw materials are ready, boil the water and let it cool naturally.

after the water is completely cooled, pour it into the jar, and add salt, ginger, red pepper, pepper granules, garlic seeds and mustard.

put all the ingredients into the jar, cover the jar, and add jar rim water to the jar rim.

After the mustard is soaked in the jar for seven days, the pickled cabbage is ready.

conclusion: yellow leaves and rotten leaves must be removed from mustard used to make sauerkraut. In addition, spices such as red pepper and pepper can be put according to their own tastes and those of their families. If you don't like spicy friends, you can also leave them alone.

Sauerkraut has a special flavor, which can stimulate appetite and scrape greasy, and is often used as a next meal. In southern rural areas, people often like to pickle sauerkraut with mustard in winter and spring. We usually eat pickled fish, usually using mustard pickled cabbage, which tastes very sour and delicious!

I remember when I was a child, life in the countryside was still relatively poor. Every winter and spring, after the mustard was harvested in the fields, almost every household had to pickle some mustard and sauerkraut, ranging from one or two barrels to two vats, which was enough for the whole family to eat vegetables for half a year.

Mustard sauerkraut can be directly stir-fried with fresh pepper or dried red pepper, or it can be made into fried meat with sauerkraut or boiled fish with sauerkraut ... No matter how it is cooked, it is absolutely served! Nowadays, people eat sauerkraut more because of its unique flavor, or because it is greasy!

so, how to make this appetizing mustard and sauerkraut?

Pickling mustard and sauerkraut is usually divided into two kinds of pickling methods, namely, water pickling method and dry pickling method. Although the details of pickling and the addition of ingredients are slightly different in different places, they are basically based on these two methods.

The pickled mustard tuber pickled by water is more crisp because of its sufficient moisture. Usually, large quantities of mustard and sauerkraut are pickled in this way.

1. Picking mustard greens with water immersion

Common mustard greens generally include loose-leaf mustard greens and heart-shaped mustard greens. Picking mustard greens with water immersion can choose heart-shaped mustard greens, which makes the pickled mustard taste more crisp and refreshing. At present, mustard and sauerkraut in the market are usually made of heart-shaped mustard. In addition, it is best to choose mustard harvested in sunny days.

2. The equipment for pickling in water is

the equipment for pickling mustard and sauerkraut. Traditionally, crocks and wooden barrels are usually used, and then big stones are pressed. Nowadays, some people use plastic barrels to pickle sauerkraut, but from the perspective of safety, it is recommended to use crocks and wooden barrels.

3. How to pickle in water?

step 1: after cleaning mustard, put it in the sun or in a ventilated place to dry until it is slightly weak, so as to remove the external moisture of mustard and reduce the internal moisture of mustard, so that mustard is not easy to mildew and deteriorate during pickling.

step 2: put the sun-dried mustard into a vat or wooden bucket, and add cold boiled water, which should not exceed a certain amount of mustard. Cold boiled water can be boiled one night in advance and then cooled. Appropriate amount of salt, liquor, rock sugar and so on can be added to the cold boiled water, which makes the pickled sauerkraut taste more fragrant and crisp, and it is not easy to deteriorate.

Step 3: Press the mustard with a clean big stone to ensure that the mustard is submerged under the water. Store the jar or bucket of pickled sauerkraut in a cool place and let it stand for a month, and the sour, fragrant and crisp sauerkraut can be eaten!

compared with pickled mustard tuber, pickled mustard tuber has less water, is good at dry flavor and fragrance, and has a longer storage time.

1. Selection of dry-cured mustard

Compared with water-soaked mustard, it is best to pickle cabbage. Dry-cured mustard should choose loose-leaf mustard, which is easier to pickle thoroughly when dry-cured. If pickled mustard is used, it is better to peel the leaves.

2. Selection of dry-curing equipment

When dry-curing mustard is used, the equipment used should be tightly sealed, and it is better not to leak easily. In traditional curing, the most commonly used jar is made of earthen jar. After curing, water is used to isolate the air. At present, when people make a small amount of dry pickled sauerkraut, they can also choose a covered glass bottle or jar.

3. how to dry-pickle?

Step 1: This step is the same as the treatment of pickled mustard, that is, clean the mustard, remove water, and dry it in the sun or in a ventilated place until it wilts.

step 2: put the withered mustard in a clean and waterless basin, add salt and knead it properly, put the mustard kneaded with salt into the jar, code it layer by layer, and sprinkle a small amount of salt on each layer or two. In the process of pickling, don't use too much salt, so as not to make the pickled cabbage bitter.

Step 3: After all the mustard greens are put into the jar, sprinkle a little white wine on the top, which will make the pickled sauerkraut taste more mellow and not easy to deteriorate. When filling the jar with mustard, it is not advisable to fill it too full, and a small amount of space can be left; It is not advisable to pack too little, preferably not less than two-thirds of the jar. Too much is not conducive to fermentation, and too little is easy to deteriorate.

Step 4: Cover the pickled mustard jar, put water on the edge of the jar and seal it, and place it in a cool place. Remember to observe the water at the mouth of the altar every week or half a month, and replenish it in time. After pickling for more than one month, the dry, fragrant and flexible sauerkraut can be renewed.

is mustard good for sauerkraut? I tell you, it's delicious. Mustard is the first choice for making sauerkraut because of its large leaves and large stems.

sauerkraut must have leaves and stems, and the leaves are big, so it can feel when eaten. Only when the stem is fat can it contain water. If it is pickled well, it will taste crisp and not dry.

how to pickle sauerkraut?