Pickling method of radish leaf pickled cabbage

The pickling method of radish leaf sauerkraut is as follows:

Ingredients: fresh white radish leaves, appropriate amount of water.

Steps:

1. Prepare fresh radish leaves, remove the withered and dry parts of radish leaves, clean them, and then rinse them with clear water several times.

2. Add a proper amount of clean water to the pot, boil the water in the pot, then put the cleaned radish leaf roots in boiling water for 20 seconds, then add the vegetable leaves, and take them out with a colander after the vegetable leaves change color.

3, hot radish leaves, fished out to control excess water, put it in a basin to cool, here pay attention to the water for boiling radish leaves, don't pour it out, let it cool naturally.

4. Find a vat or other larger container, divide the dried radish leaves into several parts, roll them slightly and put them at the bottom of the prepared container. Be sure to clean the container before putting the vegetables, keep it in a state of no water and no oil, let the radish leaves be placed evenly in turn, and compact each layer by hand.

5. After all the radish leaves are put in, pour in the water that just started cooking radish leaves. Do not exceed the amount of radish leaves. Then find a clean stone or other heavy object to press on it. Finally, the container mouth is sealed with plastic wrap.

6. Put it in a cool and dry place, and you can eat it in about 1 week. Wash the prepared sauerkraut when eating. Whether stewed or fried, steamed buns are especially delicious.