Quick Pickled Sauerkraut

Name: Quick Pickled Sauerkraut
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: casual Mustard; Some Vinegar; 2 pots boiling water

by hlybb

4.7 (1)

Favorite

6

Difficulty

Normal

Time

15m

Serving

3

Sauerkraut is a very appetizing dish. It is delicious with meat and pork belly stir-fry, but the sauerkraut bought outside always encounters a preservative taste, and I dare not eat it if I want to eat it. It is very quick and easy to make by myself. And it's very delicious.

Ingredients

casual Mustard
Some Vinegar
2 pots Boiling Water

Quick Pickled Sauerkraut

1. Wash the mustard a day in advance and let it dry slightly

2. Pour into the container, add vinegar, white vinegar, rice vinegar, and old vinegar. You can add more if you like

3. Pour boiling water evenly on the mustard greens

4. The boiling water should be darker than the mustard greens

5. Cover the lid and leave it for 3-5 days. The longer the time, the more sour you will be.

6. Take out the wringing water. This time I marinated it for 4 days. The taste is sour and very delicious. When you want to eat it, wash it with clean water, wring it out and chop it to fry. It is very good for serving.