Sauerkraut how to pickle and crunchy and delicious not rotten?

Preparation materials/tools: 5 large meat mustard, rice water, salt, oil-free glass jar.

1, meat mustard wash, put the balcony to dry water.

2, dry until the leaves are a little bit of the leaves can be.

3, mustard greens in a pot, put the right amount of salt.

4, gently rub with your hands, until the mustard greens are soft and slightly returned to the water.

5, will rub the salt mustard to the oil-free glass jar.

6, rice water boiling, put until warm, about 50 degrees.

7: Pour the warm rice water into the jar.

8: Make sure to completely cover the mustard greens with the poured rice water.

9, cover the lid, then fill the neck of the jar with water and put it in a cool place.

10, pickled sauerkraut, see below.

Tips:

The whole process of making can not be oiled, to ensure that the jars are oil-free and clean. If the rice water can not completely soak through the mustard greens, you can put bamboo chopsticks in the jar to hit the cross to press the mustard greens. The pickled mustard greens can be eaten when they are completely browned.