1, the main ingredients: large mustard 5-6.

2, seasoning: salt moderate, water moderate.

3, aids: sealed glass jar 1.

4, buy back the mustard clean.

5, take a large pot, boil a pot of boiling water, put mustard greens into the water, immersed in 3-5 seconds, quickly fish out the mustard greens. (Pickles need to use fresh raw mustard greens, this step mustard greens in hot water, time should be short, fish out quickly, otherwise mustard greens are cooked. The purpose of blanching the mustard for a few seconds is to make the mustard a little softer and less crunchy, so that it won't break into several sections when stuffed into the glass jar, so that the pickle will be a complete one.)

6, the water in which the mustard greens were boiled cooled, added salt and stirred well. (The amount of salt should be based on the amount of mustard greens and the amount of water to decide, you can try a small number of times to add salt, add the finished taste of salt. Pickled sauerkraut can be eaten even if it is a little salty. (A little less salt, mustard greens into sauerkraut time is a little shorter, a little more salt, sauerkraut preservation time can be a little longer, can be said that each has its own advantages and disadvantages.)

7, take a clean and oil-free sealed glass jar, put mustard greens into the glass jar, with the hands of mustard greens pressed firmly. Pour the cooled brine into the glass jar, the brine should submerge the mustard greens. Put on the glass lid to seal the jar. (An airtight glass jar is very important hardware for pickling sauerkraut. If the jar is not sealed, the pickling process will leak and air will enter inside the jar, and the sauerkraut will be easily spoiled, and the sauerkraut may be spoiled while still in the pickling process.)

8, start sealing the pickled mustard, plan the pickling time. Pickling process occasionally pay attention to check the glass jar, do not appear leakage problem. At the same time pay attention to the changes in the mustard in the glass jar. Pickle for about 4 days, the color is as shown in Figure 1; pickle for about 9 days. This way the pickle is pickled, eat as much as you can take out as much as you can, and the rest of the pickle is soaked in brine and can be kept for a long time.