Pickling sauerkraut with more salt will be sour.

Main ingredients: 6 mustard greens, water.

Accessories: a little powdered southern ginger, 2 tablespoons of ingredient salt.

1, fresh mustard greens washed, divided into two spare.

2, the pot with the right amount of water to boil, put the washed mustard greens a little hot.

3, will be blanched mustard cabbage, put into a larger container to cool.

4. Add salt and ginger powder to the cooled mustard greens and stir well.

5, after stirring the mustard greens into the pre-prepared jars, all loaded with water to the mustard greens all submerged, if the container is larger can be used on top of the heavy weight pressure, because if the mustard greens are not into the water will affect the color.

6, and finally the bottle cover tightly, pay attention to must be sealed, otherwise mustard will rot. Then put the bottle in a ventilated dark place, wait a few days after the color change when you can eat it.

7, this is the finished product after 7 days.

8, finally the sauerkraut is pickled successfully.