How to make sauerkraut with mustard greens, the practice of mustard sauerkraut is very homely

The materials that need to be prepared in advance include: 5 mustard greens, 1000ml of boiling water.

1. Wash the mustard greens and put them on the balcony to dry.

2. Blanch the vegetables with boiling water.

3. When the color becomes greener, take it out and put it in the bottle.

4. The bottle should be cleaned and dried in advance, and the bottle must not be stained with oil.

5. After filling the bottle, pour the water that was just scalded into the bottle, and then find a hard, weighty thing to press on the top of the dish to ensure that the dish is completely soaked in water.

It can be taken out after a few days, and it is done.

Step Method:

1. First of all, before we make mustard pickled sauerkraut, we can cut off the mustard whole plant, and then take it to dry and dry, until when we catch the mustard with our hands, it feels very soft, and there is no moisture, so it's okay. It is also necessary to prepare the right amount of salt.

2. Secondly, we must prepare a clean pottery jar, which must be clean and free of oil, and then boil the water, put the dried mustard greens neatly into the jar, and be sure to add an appropriate amount of salt to each layer, plus other mustard greens.

3. Finally, pour the boiling water into the jar, then cover the lid, store it in a cool place, and generally eat it after a few days.

The most authentic way to make mustard to make sauerkraut:

Ingredients: 1000 grams of mustard heads.

Excipients: 1000 grams of mustard heads.

Steps: 1. Remove the old part of the mustard greens and clean them. Mustard heads cannot be bought, and mustard leaves can be made in the same simple way.

2. Prepare a cutting board and a knife (not stained with oil) to cut the tender mustard greens into small pieces, the length can be according to your preference, I like short particles, so cut it like this.

3. Prepare a clean and oil-free pan. This simple method of making sauerkraut should not be stained with oil, otherwise all the previous efforts will be wasted.

4. Put the mustard greens in a wok, do not put salt, stir-fry a few times in a dry pot over medium heat, and see that some of the mustard greens have changed color, some are raw, and some of them are cooked. In this way, the principle of heat is used to make mustard greens better pickled into sauerkraut.

5. While the mustard greens are still hot, immediately put the mustard greens into a bowl, and gently press them with your hands to make the mustard greens better heated.

6. Cover with plastic wrap and let it marinate quietly at room temperature. In summer, it can be eaten in about 2 to 3 days, and in winter, it takes about 5 or 7 days.

<>8, make a good sauerkraut, stir-fry minced meat or something, super rice!