(1) choose home-grown vegetables, wash a few times.

(2) clean and oil-free put on the stovetop to burn a pot of boiling water, water open appropriate amount of green vegetables, and salt, about two or three minutes after the fish up and put in a clean and oil-free pot, blanching finished in turn.

(3) when the vegetables are not hot, loaded into a thick plastic bag, the blanching water temperature poured into the plastic bag filled with vegetables, diffuse over the vegetables on the line, not too full.

(4) Pour white wine, bag mouth tied tightly, into a clean bucket or basin, the top with a heavy weight, seven or eight days later, the color of the greens turned yellow, want to eat a little more sour put a few days, yellow bright simple and healthy sauerkraut on the good.

2, method two

(1) the cabbage to the old gang yard in the container, try to squeeze all the space, if not good to put can be part of the cabbage cut.

(2) filled with boiling water, add a little salt, do not add is fine, with a stone on the pressure to prevent the cabbage floating up, do not let the cabbage exposed to the water, the mouth of the barrel sealed with plastic film, isolated from the air. Placed in 10-20 degrees for more than 20 days can be.

3, method three

(1) First of all, buy back the fresh mustard, all break open, put into the water to the middle of the leaves contain a variety of magazines rinse clean, and then fished out, the water empty dry, put into the sun for exposure. The process of exposure to the sun on the one hand in order to evaporate as soon as possible the water inside the mustard leaves, on the other hand, also has the effect of ultraviolet sterilization.

(2) Next, is the exposure after the mustard leaves, collect and put aside, and then find the pot or jar to contain pickles, with a pot of hot and cold water, put the right amount of salt in the boiling water, put the mustard before the exposure to scalded, and then fished out and drained. Pour the cooled water into jars or pots, put the mustard greens with the water into the pots and jars, and then find a heavy lid to cover the mustard greens. Wait three days, mustard leaves will become golden, this time, sour and crisp sauerkraut is made successfully, whether it is fried vegetables or stew, you can use this sauerkraut to get.