1. Wash the mustard greens and put them in the sun to dry. If there is no sun, you can also air-dry them. Generally, the vegetables will be soft in one day.

2. Use a rice cooker to boil water at night, just enough to soak the vegetables. Turn off the power when the water temperature is about 60 degrees. Turn the vegetables halfway and sprinkle with salt. The three small spoons of salt I put in, you can put less and add more later when frying. Just cover it and suffocate it all night. Oh, the water should not be too hot, as it will boil the vegetables and make it difficult to seal them, and it should not be stained with oil.

3. When I opened the lid in the morning, the vegetables had turned slightly yellow. Put it in the container.

4.? Seal well.

5. The next morning, when I opened it, it smelled delicious, but it was mainly the smell of salted vegetables, not sour yet. After three days of this, there will be a little soreness!

Other specific steps:

1. Before we make mustard pickled sauerkraut, we first cut off the whole mustard plant, and then dry it in the sun until it is cool enough to be used by hand. When you pick up the mustard greens, they feel very soft and don't have much water, so that's it.

2. The next step is to prepare a clean pottery jar, which should be clean and free of oil. Then boil the water, put the dried mustard greens neatly into the jar, and add Add salt to each layer and add additional mustard greens.

3. Next, you can pour boiling water into the jar, then cover it and store it in a cool place. Generally, it can be eaten after a few days. These mustard greens can be used to pickle sauerkraut. It's great for frying sliced ??meat or making pickled fish.

4. The hotter the weather, the sooner the mustard pickled sauerkraut can be eaten. When the weather is very cold, it needs to be stored longer before eating. Every time you take out mustard pickled sauerkraut, use clean and oil-free chopsticks to pick it up, and then cover it. Mustard pickled sauerkraut must be soaked in water.