Mustard Duner
by Large frying spoon
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Prepare ingredients.
2. First pick the cabbage to the old gang, and cut the tender gang into three sections with a knife, about 5-6 cm.
3. Then tie up the cut cabbage segments with cotton string to avoid spreading them out during blanching and pickling, and keep them neat.
4. Boil the water in the pot and add 15 grams of salt. Use boiling water to scald a few loose cabbage gangs and place them on the bottom of the container. Sprinkle with mustard powder and appropriate amount of sugar while it is hot.
5. Put the sliced cabbage into boiling water and boil it for 1-2 minutes.
6. The blanched cabbage section.
7. Put the neat yards into the container and spread the top of the cabbage gang, and sprinkle with a layer of mustard powder while it is hot.
8. Sprinkle the mustard powder and then sprinkle a layer of sugar.
9. Cover the sections of cabbage sprinkled with mustard with a layer of blanched cabbage gang.
10. Sprinkle the last layer with mustard powder and sugar while it is still hot.
11. Wrap it with plastic wrap, put it in a warm place indoors, ferment for 7-10 days, and eat the cabbage when it is sour.
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