The process of making sauerkraut

Quick pickled sauerkraut

Main ingredientmain

Mustard greens randomly 3 servings

Accessoriesothers

Vinegar moderate? Boiling water 2 pots

Sauerkraut is a very appetizing dish, with meat, pork belly fried are very tasty, but bought outside the sauerkraut is always encountered a preservative flavor, want to eat are afraid to eat, do it yourself very fast and easy, and very tasty.

Quick pickled sauerkraut practice

Step step

1

Mustard one day in advance to wash, slightly dry

Step step

2

Pour into a container, add vinegar, white vinegar rice vinegar vinegar vinegar can be, like a little bit of acid can be added

Step step

Step step

This is the first time in the world that the Chinese people have ever been in a situation where they have been in the middle of the world.

3

Pour the boiling water evenly over the mustard greens

step

4

The boiling water should not be over the mustard greens

step

5

Cover the lid and leave it on the table for 3-5 days, the longer the more acidic the mustard greens become, so take care of it

step

6

Step

The boiling water can be used to cover the mustard greens, but it is not necessary for the mustard greens to be covered. /p>

Fish out and wring out the water, this time I marinated for 4 days, the flavor of the acid, quite delicious, to eat when you wash down the water, wring out and cut fine to fry can be, very rice.

The finished picture of the quick pickle

Quick pickle cooking tips

Tips

Can be washed and kept in the refrigerator, but try not to be too long, pickling is very easy to pickle the amount of a day or two can be.