Step 1: Take 2 to 3 mustard greens and wash them by breaking the leaves with your hands, and put the center mustard heart directly into the water to wash it. Put them all in a ventilated area to dry until the leaves are soft.

Breaking up the mustard greens first will make it easier for them to soften in the sun and take up less space in the jar, and it's also easier to clean the mustard greens when they're broken up in this way.

The second step: after the mustard leaves are softened by the sun, add an appropriate amount of salt and rub it down, mix the mustard and salt well, and then put it aside to marinate for about half an hour or so.

Rubbing mustard must be careful not to rub the mustard leaves bad, hands gently turn the rubbing can be.

The third step: take a clean altar or glass jar, clean with water and dry it, put all the pickled mustard into the altar. Pour a moderate amount of rice water into the jar, not over the mustard leaves. The altar must be washed and dried, so that the old altar pickle is more clean and hygienic, and can also be put longer.

Do old altar sauerkraut can use rice water or glutinous rice water pickling, so that the pickled flavor is more delicious, I think with glutinous rice water pickled out of the sauerkraut is more delicious.

The fourth step: after the water is loaded, the lid of the altar will be closed, the altar around the water to prevent the altar inside the air, and then in the altar outside the cover of an impermeable bag to prevent sunlight into the altar. It will be ready to eat after about ten days of marinating.

If you are using glass jars of sauerkraut, remember to store the glass jars upside down after filling them with mustard greens and covering them, so as to prevent the air from entering the jars. When pickling sauerkraut covered with a bag that doesn't see the light will make the pickle pickle out more beautiful, and the texture is also more crisp.