Exercise:

(1) Choose fresh mustard greens, preferably large ones, and put them in the sun until they soften (about 2 or 30 minutes).

(2) Boil a proper amount of water in the pot, then put the vegetables in the water and cook for a few minutes before taking them out.

(3) The pickled cabbage made in this way tastes fresh, and it is good to eat it with porridge, but it may not be sour enough to make pickled fish.

(4) If you want to be a little more sour, store the jar for two or three days, and pay attention to sealing the jar (if there is no jar, you can also use the clay pot or crock for cooking soup at home, but you must seal it).

This method is simple, and sauerkraut is very good. Just try it.