Steps for pickling pickled cabbage:

1. Sun-dry the mustard greens, peel the purchased mustard greens, use a knife to divide the leaf veins into two halves and spread them out in a ventilated place to dry. When the sun is good, I usually just let it cool for a day. The main purpose is to remove excess water from the vegetables.

2. Cut the mustard greens. Wash the cool and semi-dry mustard greens, twist off the excess water, and chop them on the cutting board.

3. Add seasoning, put the chopped mustard greens in a large container (used for mixing mustard greens), add a large amount of salt, an appropriate amount of chili powder and a small amount of brown sugar.

4. Prepare the container. On the other side, rinse the prepared container (the final container for pickles, usually a special pickle jar or a sealable glass jar) with ordinary white wine, and then pour the wine. Place in a large container of mustard greens.

5. Stir, everything that needs to be put is put in. Now put on your gloves and start stirring. Make sure that the salt, chili powder, brown sugar and white wine you just added are evenly and fully integrated with the crushed mustard greens. At this time, some moisture will appear due to the addition of salt and wine

6. Canning. When the mixture is almost mixed, it can be canned, whether it is a glass bottle or a pickle jar. The process of rinsing the bottle with wine just now is necessary. The purpose is to spread the wine on the bottle wall to prevent the sauerkraut from deteriorating during fermentation. Pay attention during the canning process to press the mustard tightly to ensure that the surface is basically flat. Okay, after installing it, seal it and wait for a week to see the results.

Tip: If the weather is hot, it can be eaten in 3-4 days. Be careful not to open the can every day, otherwise the taste of the sauerkraut will not be guaranteed. The standard for maturity of mustard greens into sauerkraut is: it doesn’t taste like the green and spicy taste of mustard greens period.

Emphasis: The entire production process must be guaranteed not to get a trace of oil, including the drying process of mustard greens.

Mature sauerkraut is used for cooking, such as: stir-fried sauerkraut. Potatoes, stir-fried pork with sauerkraut, potatoes in sour soup, etc. are all my favorite home-cooked dishes, and they are all very good with rice. In addition, sauerkraut can also be used to accompany rice noodles. Cold rice noodles or small pot rice noodles are all indispensable for seasoning with sauerkraut. These delicious dishes that make your mouth water just wait until the jar of sauerkraut I made matures and continue to be served.