Homemade Sauerkraut, Sauerkraut Prepared in Half A Day (made in The Morning and Eaten in The Afternoon, Healthy and Delicious, Very Simple)
1.
This is mustard greens grown in my house. I pick them and make them now. Generally, I make them in the morning and make them in the afternoon. They can also be made at night. They can be eaten the next day. They are all ok and very convenient.
2.
Wash the mustard greens, boil a pot of boiling water, put in an appropriate amount of salt, put the washed mustard greens in the pot and blanch them for about 30 seconds, remove the mustard greens after they are completely discolored (as shown in the picture)
3.
Soak the hot mustard greens in cold water for a while to let the mustard greens cool down immediately to prevent yellowing, and squeeze the cooled mustard greens to dry the water by hand
4.
Cut the mustard greens squeezed out into small pieces
5.
Add appropriate amount of salt and apple cider vinegar to the cut mustard greens (the amount of salt is the same as usual for cooking, just a little bit. If there is no apple cider vinegar in the house, you can use white vinegar instead. Put three or four tablespoons to mix evenly. , Add more salt, like more sour, add more vinegar) You can try the taste of the prepared mustard greens to see if there is enough salt and acid enough, my quantity here is about two catties of mustard greens! (It doesn’t matter if the sauerkraut is sealed or not)
6.
I use this naturally fermented apple cider vinegar, which tastes sour and smelly
7.
This is what it looks like when it’s done. It can be eaten in four or five hours. It can be used until the mustard greens change color.
8.
I like to share with you the sauerkraut method I like to eat: heat the pan, squeeze the sauerkraut dry by hand, put the sauerkraut into the pan and fry the remaining water until it starts to stick to the pan, then add a proper amount of oil and soy sauce and fry until evenly done Eat (this recipe is very delicious, it is delicious with noodles)
9.
This is sauerkraut made with vinegar. The top is made with apple cider vinegar. The effect and taste are the same, so it's convenient for you!
Tips:
1- Avoid touching oil during production. 2- The prepared sauerkraut is fried without oil and the moisture is stored in the refrigerator, and it will be destroyed within a week
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