Mustard moderate amount of food

A bowl of rice water

Salt

Pickled sauerkraut practice

1. pickled sauerkraut need an altar or a sealed jar

2. prepare the materials, mustard repeatedly cleaned, a little bit of draining some water, put into the sun, the sun to dry until the shriveled

3. drying sauerkraut in a large pot with salt repeatedly rubbed out the water, rubbed out the water, rubbed out the water, rubbed out the water, rubbed out the water, the sun to dry until the shriveled

3. p>3. sun-dried mustard cabbage into a large pot, with salt repeatedly rubbed, rubbed out the water rubbed to bright green, loaded into the altar, try to fill, some gaps on the mustard cabbage cut some small stuffed

4. rice water boiled, dry to 60 degrees

, rice water poured into the altar just loaded with sauerkraut, the rice water must not be more than sauerkraut, otherwise exposed to the water on the sauerkraut will be blackened, with a piece of clean stone pressed on the mustard

5. cover the altar lid, the dents with water, cool place pickling for about 7 days, the color is slightly yellow, Cheng transparent color