The simplest way to pickle mustard sauerkraut

Many people like to eat mustard sauerkraut, but they think the pickling method is too troublesome and they are usually unwilling to make it themselves. In fact, there are many different pickling methods for mustard sauerkraut. Today, the editor recommends the simplest pickling method for everyone. Friends who like to eat mustard sauerkraut can learn to make it.

The simplest way to pickle mustard sauerkraut

Ingredients for pickled mustard greens

The materials needed for pickling mustard greens are very simple. You only need to prepare three kilograms of fresh mustard greens, two hundred grams of salt and an appropriate amount of rice washing water. You also need to prepare a clean, oil-free jar or plastic bucket.

Steps for pickling mustard greens

1. Wash the prepared fresh mustard greens with clean water, drain the water, and then put the mustard greens in the sun to dry until the leaves of the mustard greens are dehydrated and then stand up.

2. Put the dried mustard greens into a large basin and add salt to pickle them. At this time, you must use your hands to mix the mustard greens and salt evenly. After pickling for four or five hours, rub the mustard greens back and forth with your hands, and remove the black water that is rubbed out.

3. After the mustard greens are softened, their color will become slightly darker. Put them into the jar, then boil the rice water in a pot. After it cools down, pour it into the jar, making sure it covers the mustard greens in the jar.

4. Seal the jar and put it in a cool place for pickling. After seven days, the color of the mustard greens will turn yellow or even transparent. The mustard greens have been fermented and you can take them out and eat them whenever you want. However, when eating mustard greens, there must be no oil on the chopsticks.