Main ingredient: bok choy moderate amount Auxiliary ingredients: sour soup mother water moderate amount

Step 1: containers washed and dried, bok choy to yellow leaves, large all four broken, small pieces of the pair of cuts, (do not have to wash, buy when you buy a dry point of the better.)

Step 2: into the cold water prepared in advance

Step 3: a spoonful of flour, cold water and stir

Step 4: small fire, keep stirring to cook into a rice soup

Step 5: Pour into the cold water

Step 6: Pour into the mother of sour soup and stir

Step 7: boiling water blanch vegetables, first blanch the head of vegetables for 15 seconds, and then put the leaves of the vegetable Blanch the leaves together for another 15 seconds and fish out.

Step 8: Put it into the sour soup

Step 9: Put it in an oil-free place and let it ferment naturally

Step 10: This is what it looks like on the next morning, turn it over, and ferment it again.

Step 11: On the third day, OK, the sauerkraut is yellow.

Step 12: Sour soup with mineral water bottles up tight, put the refrigerator freezer.