First of all, we need to clean the mustard to prevent the eggs from being brought into the mud or leaves when pickling sauerkraut.

Spread out and dry until the leaves of mustard become cloudy. When making sauerkraut, the first key point we should remember first is that the mustard needs to be dried. This is because there is more water in the leaves of mustard. If pickled directly into sauerkraut, its leaves will become brittle and rot easily. After sun drying, the leaves of mustard will be less water and more resilient, so that they will not rot for a long time.

Next, we prepare a pot of clean and oil-free water, add two spoonfuls of salt after boiling, put the mustard in and scald it 10 seconds, and take it out immediately.

Put the fished mustard into a clean and oil-free deep basin or glass jar, and pour it into the mustard after the water in the pot is cooled. The second key to remember here is that the pots we use and the pots containing sauerkraut must be clean and oil-free. Many people easily ignore this detail when making sauerkraut, which leads to the mustard beginning to rot before it turns sour.

Finally, we need to prepare a clean basin and pour it into the sauerkraut, and press all the sauerkraut under the water. After pickling for about three days, the mustard will turn yellow and sour, and the longer the pickling time, the more sour the sauerkraut will be. What we need to talk about here is the third key point of pickling sauerkraut, that is, sauerkraut must be completely submerged in water, because sauerkraut exposed to the air is easy to be oxidized, moldy and deteriorated, and in serious cases, the whole tank of sauerkraut will rot.