Required ingredients mustard greens and water

Specific methods

1. First prepare some mustard greens and select fresher and cleaner mustard greens. I did not wash them.

The healthiest way to make sauerkraut is that it will turn sour in 3 days without adding salt. It is sour and crispy and delicious, and will not go bad after a year.

2. Boil a large pot of water and add the mustard greens. Put it in boiling water and blanch it for about 5 seconds until it changes color slightly. Do not blanch it for too long and do not blanch it too soft. After blanching, take it out and let it cool. Do not throw away the water used to scald the vegetables, and let it cool for later use.

The healthiest way to make sauerkraut is that it will turn sour in 3 days without adding salt. It is sour and crispy and delicious, and it will not go bad after a year.

3. Prepare a jar in advance, clean it and dry it To dry the water, make sure the jar is clean and hygienic, free of raw water, oil and unclean things. Everything you come into contact with must ensure this. Then put the blanched and cooled vegetables into the jar, pour in the cooled scalding water, the water should cover the mustard greens, and put a clean and sanitary weight on the mustard greens to prevent the vegetables from floating. The vegetables should be completely submerged in water so they are less likely to spoil.

The healthiest way to make sauerkraut is that it will turn sour in 3 days without adding salt. It is sour and crispy and delicious, and will not go bad after a year.

4. Put a bowl on the mouth of the jar and place it on the edge of the bowl. Add water to seal it, place it in a cool and ventilated place, and let it ferment naturally. Be careful not to let the water around the altar dry up. If the water is low, add it in time.

The healthiest way to make sauerkraut is that it will turn sour in 3 days without adding salt. It is sour and crispy and delicious, and will not go bad after a year.

5. It will turn yellow on the third day. If it is sour, you can extend the time if you want it to be more sour. In fact, making sauerkraut is that simple. When eating, use clean, water-free and oil-free chopsticks to pick it out, clean it, cut it and fry the minced meat to make dumplings.

The healthiest way to make sauerkraut, without salt for 3 days, it will turn sour, crispy and sour, delicious, and will not go bad after a year

The healthiest way to make sauerkraut, without salt for 3 days It will become sour, crispy and delicious, and it will not go bad after a year

There is also a simpler method of pickling sauerkraut without water, which is to wash the vegetables, dry them and then chop them into small pieces, and add a little less salt. , sealed and marinated. If you add too little salt, it will be sauerkraut, and if you add too much salt, it will be pickles. The most common one is minced sour beans, which is how it is made.