1. Remove the roots of fresh mustard greens (Hakka call: dai chai) and put them in the sun to wilt, usually do not need to wash them.

2. Rub it directly with salt and put it in a large pot filled with salt water to soak. Meanwhile, prepare the southern ginger (the soul of the Hakka pickles, an ingredient similar to ginger,) chopped into small pieces.

3. Prepare (bottle) jar, a layer of mustard a layer of salt and then sprinkle some pieces of ginger, until the jar is full, the top put a clean stone pressure, pour full of salt water.

4. Seal the mouth of the bottle with cement, to be more than 3 months you can open the bottle, the ginger aroma tantalizing ......

5. Pickled sauerkraut soak and wash, fried pork intestines, add bitter bamboo shoots and pork, pork bones, pork intestines, pork red to put the casserole stewed on a small fire, it is simply a delicacy of the human world, and is a Hakka It is also a classic Hakka cuisine.

The common mustard greens in the countryside, used to make sauerkraut is very tasty, used to rice or cooked pickled fish are very good.

Below, let's learn how to make sauerkraut with common mustard greens from the countryside.

There are two kinds of common mustard greens, one is leaf mustard greens and the other is stem mustard greens. And used to make sauerkraut we generally use leaf mustard.

First, prepare a pickle jar, wash the jar and dry the water.

Prepare fresh mustard greens, wash them and dry them completely.

Then prepare some peppercorns, salt, ginger, red pepper, garlic and water.

Once the raw materials are ready, boil the water and let it cool naturally.

After the water has cooled down completely, pour it into the jar and add salt, ginger, red pepper, peppercorns, garlic and mustard greens.

The ingredients will be put into the altar, cover the altar and add the water along the edge of the altar.

After seven days of soaking the mustard in the altar, the sauerkraut is ready.

Summary: Mustard used to make sauerkraut, be sure to remove the yellow leaves and rotten leaves. In addition, red pepper and pepper and other seasonings, according to their own and their family's tastes to put, if you do not like the spicy flavor of friends, you can not put.

Sauerkraut has a special flavor, can appetizing stimulate appetite, scraping grease, often used as a meal. In the southern rural areas, people often like to use mustard pickles in the winter and spring seasons. We usually eat pickled fish, usually with mustard pickles, eat up that is very sour and delicious!

I remember when I was a child, the rural life is still relatively bitter, every winter and spring season, the fields of mustard harvest, almost every family has to pickle some mustard sauerkraut, less than pickling one or two barrels, more than pickling two large tanks, enough for the family to eat a half a year of vegetables.

Mustard sauerkraut can be added directly to the raw chili or dry red pepper stir-fry, can also be made into sauerkraut fried meat, sauerkraut boiled fish ...... no matter how it is cooked, are absolutely under the rice! Nowadays, people eat sauerkraut, more like it kind of unique flavor, or to solve the grease!

So, how to do this appetizing and rice mustard cabbage sauerkraut?

Pickled mustard cabbage pickle is usually divided into two major pickling methods, water immersion pickling method and dry pickling pickling method, although different places in the pickling on the details and the addition of ingredients is slightly different, but basically on the basis of these two methods to play.

Mustard sauerkraut pickled in water has a crispier texture due to sufficient moisture. Typically, large quantities of mustard sauerkraut are pickled using this method.

1, water immersion pickling mustard selection

Common mustard generally have loose leaf mustard and cabbage type mustard, with water immersion pickling method of pickling mustard, you can choose to use the cabbage type mustard, this mustard pickled out of the pickle taste more crisp. Currently on the market mustard pickles are usually made with cabbage type mustard. In addition, it is best to use mustard greens harvested on sunny days.

2, water immersion pickling utensil selection

Pickled mustard sauerkraut utensils, the traditional production is usually the choice of tile jar, wooden barrels, and then press the large stone. Nowadays, some people also use plastic buckets to pickle sauerkraut, but from a safety point of view, it is still recommended to use tile jar and wooden barrel.

3, how to water immersion pickling?

The first step: the mustard cleaned up, placed in the sun or ventilated place to dry to slightly wilted, remove the mustard external moisture and reduce the mustard internal moisture, making mustard pickle is not easy to mold and deterioration.

Step 2: Put the dried mustard greens into a jar or barrel and add cool water, which should be less than a certain amount of mustard greens. The water can be boiled one night in advance and then cooled. Add the cool water can be added to the appropriate amount of salt, white wine, rock sugar, etc., so that the pickled pickle flavor is more fragrant and crisp, and is not easy to deteriorate.

Step 3: Press a large, clean stone against the mustard greens to make sure they are submerged below the surface of the water. Store the jar or bucket of pickles in a cool place and let it sit for a month, and the tart, crisp mustard pickles will be ready to eat!

Compared to water-soaked mustard pickle, dry pickled mustard pickle has less water and is known for its dry flavor and longer storage time.

1, dry pickling pickled mustard selection

Compared to the water immersion pickled mustard as raw material pickled best, dry pickled mustard should choose loose leaf type mustard, loose leaf type mustard dry pickled more easy to pickle thoroughly, such as the use of cabbage mustard is peeled off the leaves as well.

2, dry pickling pickling utensils

The use of dry pickling pickled mustard, the utensils used require strong sealing, not easy to leak for the best. In the traditional pickling, the most commonly used is the altar made of tile jar, after pickling, water to isolate the air. Currently, people make a small amount of dry pickled sauerkraut, but also can choose to cover the glass jar or cylinder.

3, how to dry pickle pickling?

The first step: this step and the water immersion pickled mustard processing, also is the mustard cleaned up and remove water, in the sun or ventilated place to dry until wilted.

The second step: the drying of the wilted mustard in a clean, waterless basin, add salt to rub properly, will be rubbed with salt mustard into the altar, layers of yards, each two layers of a small amount of salt sprinkled. During the pickling process, do not use too much salt, so as not to pickle out of the pickle bitter.

The third step: mustard all yards into the altar, sprinkle a small amount of white wine on the top, can make the pickle out of the flavor more mellow, and not easy to deteriorate. Mustard cabbage altar, should not be filled too full, can leave a small amount of space; should not be filled too little, it is best not to be less than two thirds of the altar, too much is not conducive to fermentation, too little is easy to deteriorate.

The fourth step: will be pickled mustard altar with a lid cover, in the altar along the edge of the water to seal, placed in a cool place. Remember every week or half a month or so, observe the water along the mouth of the altar, water dry to timely replenishment. Pickle for more than a month, dry fragrant and pliable sauerkraut can be out of the new.

Mustard to do sauerkraut delicious? Tell you, very tasty. With large leaves and fat stems, mustard greens are the first choice for making sauerkraut.

Sauerkraut must have leaves and stems, and the leaves are big to eat. The stems are fat to be hydrated and pickled well, and eaten crispy but not dry.

How to pickle sauerkraut?