Sauerkraut is the best jar dish. How to make it?

First, boil a large pot of water and wait. Wash the leafy vegetables, the best old dishes (first distinguish the vegetables from the cabbage, and ask for vegetables and bitter ones). After the water is boiled, put it in the pot for scalding (pay attention to scalding rather than boiling, and the time should not exceed 15 seconds).

Then pick it up and put it in the jar ... where is the jar? By the way, you need a container, and clay pots are the best. If there are no pottery jars in Shanghai, you can use glass jars. If there is no jar, you can use an enamel bowl. If you don't even have an enamel bowl, don't make it.

Then, scoop it up and put it in the jar, and pour the water of scalded vegetables into the jar, so it is better to submerge the vegetables.

Then add white vinegar. The amount of vinegar depends on the weather. Put less if it is hot, and more if it is cold (the measuring container is a spoon, not a bowl! )。 If there is tofu water (the juice in tofu brain and tender tofu), don't put vinegar. It doesn't matter if you put more tofu water.

Finally, put on the lid (the jar should be sealed to prevent air from entering and leaving. Seal the jar mouth with plastic wrap first, and then cover it)

1, 2, 3 days later, the altar can be opened. Well, it's delicious ~ don't blame me for my poor method if it's not delicious. It's a traditional Chinese sauerkraut practice in Guizhou, Yunnan. I've cooked it n times and it's all delicious ~:)

Remember a few points:

1, oil (no matter what oil) should not be touched during the operation, and everything must be vegetarian, otherwise the sauerkraut will rot in the jar; ←? This is the most important point, come straight to the point ~ ~

2, the cooking time should not be too long, otherwise the sauerkraut is not easy to turn sour; Storage time is not long;

3, the jar should be sealed, which is easy to be precocious (it takes a short time for green vegetables to become sauerkraut).