Pickled Sauerkraut
1.
For my homemade cabbage, only the inner core part is taken, and the outer part is used for dried plums. Wash it up.
2.
Let it dry for a day and wilt in the sun.
3.
Let the water boil for 5 seconds.
4.
Remove and drain the water.
5.
Put salt, pepper and dried chili in the water to boil and let cool. (Pepper can be put according to the degree of spicy food, my family is not very spicy, I put 4, slightly spicy.)
6.
Add glutinous rice flour and mix well after the water is cool. (Actually, the principle is the same as that of washing rice water)
7.
Place the cold mustard greens in a glass jar or jar and compact them.
8.
I put a big rock on it. 😄
9.
Pour in the glutinous rice flour water, the water should be under the mustard greens, and the high-grade liquor (I used Erguotou.)
10.
Close the lid and keep it in a cool place, and wait for it to taste delicious.
11.
Marinated for 3 weeks, it tastes very fragrant.
12.
Moderately salty and sour, crispy, garlic is especially delicious.