2. Wash the mustard to prevent the eggs from being brought into the sediment or leaves when pickling sauerkraut.

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

4. Prepare a pot of clean oil-free water, add two spoonfuls of salt after boiling, add mustard and scald it for about 10 second, and take it out immediately.

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

6. Prepare a clean basin and pour it into the sauerkraut, and press all the sauerkraut under the water. After pickling for about three days, mustard will turn yellow and sour. The longer the pickling time, the more sour the sauerkraut will be. What needs to be said here is the third key point of pickled sauerkraut, that is, pickled sauerkraut must be completely submerged in water, because pickled sauerkraut is easily oxidized, moldy and deteriorated when exposed to the air, and in severe cases, the whole jar of pickled sauerkraut will rot.

7. Before pickling sauerkraut, be sure to wash the mustard and dry it in the sun, so that the taste of sauerkraut will be more crisp and refreshing. All the utensils we need for pickling sauerkraut must be clean and oil-free, otherwise sauerkraut will easily deteriorate and rot. When pickling sauerkraut, all mustard needs to be put into water. You can use tools, such as plates, big stones and other heavy objects to press the mustard tuber under it, so that the pickled sauerkraut will not rot easily after soaking for a long time.