1. Wash and dry the whole mustard tree for one day;

2. Find a clean glass bottle without water and oil;

3. Put the dried mustard into a glass bottle; ?

Add no more water than mustard in the bottle to a clean pot, and add a few spoonfuls of salt and appropriate amount of pepper to the water to boil. Remember not to be too salty. You can get some water to taste, which is the salty taste of cooking at ordinary times. Cook for about 2 minutes, turn off the fire, let it cool, remove the pepper, pour it into the mustard bottle, and tear some plastic wrap to seal the bottle mouth. Screw on the lid and tighten it, and you're done. Keep it in a cool and ventilated place.

? Ps: You can also add a few drops of white wine to cold water to facilitate fermentation!

The finished product takes half a month to twenty days. Isn't the color beautiful?

It took me half a month to take it out to eat. Look! Golden luster, no strange smell, only natural sour taste!

6. Wash sauerkraut, chop it up, squeeze it dry, put it into the meat foam seasoned with chopped pepper and oyster sauce, and fry it until it is dry;

7. Dangdang, stir-fry sauerkraut with saliva! Golden, sour and crisp, served directly with rice porridge or wrapped in steamed buns, hehe! Don't be too appetizing and delicious!

skill

Make sure there is no raw water and oil in the bottle and during the whole operation of kimchi, otherwise kimchi will rot halfway and have a strange smell!