The steps are as follows:

Main ingredients: appropriate amount of mustard greens and rice water.

1. First wash all the mustard greens and then dry them.

2. Then take an earthen pot, clean it, and prepare a few large stones.

3. Put all the mustard greens into the earthen pot, and sprinkle a layer of salt on each layer.

4. After covering the earthen pot with mustard greens, pour rice water into the earthen pot. The rice water must be soaked in all the mustard greens.

5. Use big rocks to press all the mustard greens, the tighter the better.

6. Finally, seal the mouth of the jar with a piece of thick paper or a plastic bag. Generally, marinating for 15 days is enough.

Production Tips:

Do not have any oil on your hands during the operation.

Sauerkraut is a kind of pickle that exists in some areas of China and Germany. It was called Jing in ancient times, and its name is mentioned in "Li of Zhou". The "Essentials of Qi Min" from the Northern Wei Dynasty introduced in detail the various methods our ancestors used to pickle sauerkraut with cabbage (called Siong in ancient times) and other raw materials.

The original intention of making sauerkraut is to extend the shelf life of vegetables. In "The Book of Songs", there is a description of "There is a hut in the middle field, and there are melons in the battlefield. Peel them and offer them to the emperor." Today’s sauerkraut shows that Chinese sauerkraut has a long history.