How to pickle sauerkraut with green vegetables is crisp and delicious?

The steps of making pickled vegetables into pickled vegetables are as follows:

Material: 5 kg mustard.

Accessories: appropriate amount of rice washing water, 300g salt and purified water.

1. Rinse wilting mustard with water, and be sure to rinse it. The sauerkraut made in this way will also be very clean and refreshing.

2. Dry the water after cleaning, and the water must be dry.

3. Prepare a pack of coarse salt.

4. After drying, you can start pickling. The dosage of salt is about 250-300g. Sprinkle coarse salt several times, and then rub it repeatedly by hand. All Nahana stems should be rubbed. All mustard greens should be rubbed until the color becomes dark, soft and watery. This process requires a little patience and time, and each layer should be carefully rubbed in place.

4. Prepare a clean, water-free and oil-free jar. Roll up the mustard one by one, wring out thousands of water and sprinkle some coarse salt layer by layer.

5, after all put down by compaction, sprinkle some salt on it. There are big stones, which are goose soft stones. You can find some pieces to press on and compact. In this way, the lid is sealed and preserved, and it can be eaten in 15 days.