First, materials?

Five mustard greens? 、? 90 grams of salt 、? What is the right amount of ginger? 、? Garlic in moderation? 、? Appropriate amount of millet pepper

Second, the steps

1, this mustard is the best choice, followed by the small, long mustard, bitter green vegetables and radish sprouts!

2, soak for a while and then clean the whole one.

3. Then use a clothes rack or shelf to control the water to dry. Anyway, don't run water. Hang it for a few hours in advance and the water will dry.

4, then clean the ginger, garlic and millet pepper, and dry the water outside, anyway, there can be no water!

5, prepare a jar, clean, glass and plastic, pour half a bottle of cold boiled water, remember that it is cold boiled water, and at the same time, the bottle also dries water in advance and can't have raw water.

6. Fill a small half bowl of salt, about 90 grams, and add it to the water.

7. This is a dried vegetable, which is already a bit embarrassing.

8. Put these peppers and garlic in.

9. Then put the vegetables in, sprinkle a little salt on them, and buckle them with a clean bowl without sticky water at the top to prevent the vegetables from floating.

10, finally let it stand for two weeks and you can start! I can't imagine this sour and refreshing. Come to me if it's not delicious. It's crisp sauerkraut with a clear fragrance.

1 1, done

Pickled sauerkraut that has not been pickled for one month, and other pickled foods; The pickled sauerkraut products that are not pickled are still left at room temperature in spring and have not been eaten up; (The remaining finished sauerkraut can be bagged and stored in the refrigerator, which can prolong its shelf life by about one month.) Avoid oil fume, flour and bacteria in the pickling process; Avoid uncooked sauerkraut dishes; When avoiding laying layers, the edible salt noodles on each layer are sprinkled unevenly, which affects the taste of the cured products.

Reference source Baidu encyclopedia sauerkraut