How is sauerkraut preserved?

Method of pickling wild vegetables at home 1

Remove the yellow leaves and rotten leaves of potherb mustard, wash them with clear water, dry them, put them in containers (do not use metal containers such as iron and aluminum), arrange them in layers according to individual trees, sprinkle some salt on a layer of vegetables, and put a few pepper grains at the same time. The leaves and stems of each layer are staggered.

Matters needing attention: 1, add enough salt at a time, and the salt consumption per 5000 grams of vegetables is generally about 700 grams; Put less at the lower level and more at the upper level. 2. Never add water. Salt soup can be used at any time. 3. You can press big stones, but don't cover them. Keep in a cool and ventilated place to prevent insects such as flies from entering. 4. From the second day after curing, turn it up and down once a day to make it breathable, cool and even in salt. It can be eaten after about 10- 15 days, crisp and palatable.