How to cook sauerkraut

condiments

Water mustard

3000 grams

condiments

water

Proper amount

salt

Proper amount

step

1. There are many preparations:

1。 First, clean the mustard greens you bought and dry them in the sun. Dry one side, turn one side over and dry the other side.

2。 Prepare a clean water-free and oil-free bottle.

3。 Do all the work well and boil water in the pot (there should be no oil in the pot).

2. The water soaked in sauerkraut does not need to be boiled, and the water temperature is 40-50 degrees.

The pot is too small, so I fished out the mustard one by one and put it in another oil-free pot.

4. Then put the pickled vegetables in the bottle one by one, sprinkle a layer of salt on them until they are full, then slowly pour the mustard-scalding water into the bottle, fill it up, and then cover it tightly.

It may be that the weather here is hot, and the kimchi turns yellow the next day, and it starts to be a little sour three days later.

skill

1, because mustard is tender, the water temperature of hot dishes can only be too high. If it is too high, the food will be cooked, and the soaked food will not be brittle and will rot easily.

2. The scalded mustard should be packed immediately and covered tightly, so that the soaked vegetables are fragrant.