1, prepare raw materials mustard, stones, a pair of chopsticks and rice washing water.

2. Put the chopped mustard in the sun for a day until it withers. Mom said that it is not necessary to dry mustard. If it is not dried, mustard takes up a large space in the container, so it is more convenient to prepare a larger container and dry it.

3. Wash the sun-dried mustard in clean water without draining the water.

4. Wash the stones to prevent dirt from affecting the storage time of mustard.

5, the next step is the key step, Taomi water is put in the pot to boil, and then the mustard is boiled until it turns green and then fished out. The rice washing water here can make mustard sour more easily and taste more crisp.

6. Then put it in a clean oil-free container, and iron the stones and chopsticks after ironing the mustard.

7. Pack all the mustard greens, cross the chopsticks on them, then press the stones to isolate the mustard greens from the air, then pour the rice washing water of the hot vegetables in, cover them and store them in a cool place. If mustard comes into contact with air, the upper layer will rot quickly, so it is also very important to isolate mustard from air.

8, put it on for three days, the sauerkraut will become slightly yellow and slightly sour. At this time, you can take out the fried porridge and continue to put it for a while if you want to eat sour.