Sauerkraut is an appetizer and side dish in our daily diet. It can also be used as a side dish to make dishes with other dishes, such as the famous "Sauerkraut Fish" and "Tongyi Laotan Sauerkraut Instant Noodles".

The taste of sauerkraut in different regions is different. Common people often refer to "sauerkraut" as a general term for all kinds of sauerkraut made from green vegetables or cabbage.

There are differences between the north and the south. In most cases, the north uses Chinese cabbage, while the south uses mustard greens to pickle sauerkraut.

They have their own flavors and fans, and I love them both.

But as a southerner, I prefer sauerkraut pickled with mustard greens.

I know how to eat and cook. This is what my mother has taught me since I was a child.

So today I will share with you how our family pickles sauerkraut. According to the question, we use a mineral water bottle, so let’s designate the container as a mineral water bottle.

The specific method is as follows: Method 1: (Use rice water) No need to add any seasonings 1. Choose vegetables: Prepare a few meat mustard greens, choose tender mustard greens with thick stems and few leaves, this will make the texture more crispy and tender.

2. Handling mustard greens: Remove old yellow leaves and dry them in the sun on a sieve or panel for a day (do not wash them with water). Do not touch the mustard greens until the leaves become wilted.

Take it back and chop the mustard greens into small pieces (don’t chop too much, just fit it into the mouth of the bottle) 3. Prepare the rice washing water: when cooking at home, keep the rice washing water (throw away the first rice washing water, because

The rice washing water for the first time is dirty, so you can add less water. Pour the rice washing water for the second and third times into a soup pot and boil. The rice washing water can be stored for 2 days and used together, but it must be kept well).

The sauerkraut fermented with the help of the starch remaining in the rice washing water is more sour and refreshing.

4. Bottle: Take out the clean mineral water bottle that has been sterilized in advance, put the chopped mustard greens into the bottle, press it tightly with a chopstick, do not fill the bottle too full, leave a certain space for fermentation, and then put it into the bottle.

Pour the rice water into the bottle and tighten the cap.

During the fermentation process of rice water and mustard greens, you will hear the sound of bubbles in the bottle. It will be ready for consumption after about 20 days of fermentation. If it is pickled for more than a month, it will become more sour.

Disadvantages: The fermentation time is relatively long. Method 2: (Rub with salt) 1. Select vegetables: Prepare a few meat mustard greens, generally pickle sauerkraut, and choose mustard greens with thick stems and few leaves, so that the pickled sour and crisp ones are more delicious.

2. Handling mustard greens: First remove the yellow and dead leaves of the mustard greens on the outside, wash them with clean water, and dry them on a bamboo mat or hang them to dry. Do not expose them to the sun, but only wrinkle them to remove some moisture until they become soft and wrinkled.

Take it back and chop it into pieces for later use.

3. Ju Shui: Sprinkle an appropriate amount of salt evenly on the chopped mustard greens. The ratio of salt to mustard greens is 1:10. First stir it evenly with your hands, then rub the chopped mustard greens to let the salt and mustard greens mix.

Blend thoroughly to remove excess moisture from mustard greens.

4. Bottle: Take out the clean mineral water bottle that has been sterilized in advance, crush the mustard greens that have been soaked in water, squeeze out the water with your hands, stuff the crushed mustard greens into the bottle, press it tightly with a chopstick, and do not plug the bottle.

If it is too full, leave a little room for fermentation and tighten the cap.

It will be ready to eat in about ten days and a half.

Disadvantages: eating too early, too much nitrates. Method 3: (Brewed with sweet wine) 1. Choose vegetables: Prepare a few meat mustard greens, usually pickle sauerkraut, choose mustard greens with thick stems and few leaves, so that the pickled vegetables will be sour and crispy.

Relatively delicious.

2. Handling mustard greens: First remove the yellow and dead leaves of mustard greens on the outside, wash them with clean water, spread them flat on a flat surface or hang them up to dry in the sun. Do not expose them to the sun. Sun them until they shrink and become soft, then take them back for later use.

3. Blanch: Put an appropriate amount of water into the pot, boil the water, put the mustard greens in and blanch them for a few seconds (to freeze), then take them out, squeeze out the water with your hands, and chop them into small pieces.

4. Bottle: Use a large container, put the chopped mustard greens in, then pour in the sweet fermented rice wine, and stir evenly.

Take out the clean mineral water bottle that has been sterilized in advance, stuff the mixed mustard greens into the bottle, press it tightly, and wait for about ten days before eating.

Disadvantages: not crispy enough, you need to control the blanch the water and heat carefully. Tips for pickling sauerkraut: 1. Choose meat mustard (bitter mustard) because the flesh is thick, so it is sour and crispy, while sweet mustard has thin stems and many leaves.

2. Regardless of the above method, due to the limitation of the small size of the bottle, you can only chop it into pieces and put it into the bottle. If you use a large ceramic jar, you don’t need to cut it, but use the whole tree.

3. Eat the sauerkraut as soon as possible after opening. When exposed to air, the so-called "stinky wind" will not taste good.

You can take as much as you want. The advantage of the small bottle is that one bottle is almost enough for one meal.

4. Although mineral water bottles can be used to pickle sauerkraut, they are plastic products after all. It is recommended to choose glass or ceramic vessels.

Conclusion: The above are the methods and steps I use to make sauerkraut with mineral water bottles. The taste of each method is slightly different. Personally, I prefer the sweet wine version of sauerkraut, which is very sour and mellow.

I don't know which one you will like more.

Hope my answer can be helpful to you.

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