Pickled sauerkraut

Overview

How to cook Pickled sauerkraut at home

Wash and chop the cabbage.
Grate the carrots into shreds. (You can use a knife to cut into thicker strips. If you feel that the sweetness of the grating will come out, the overall texture of the dish will not be good)
Wash and chop the mustard leaves and put them into a basin, add salt and mix evenly with your hands.
Mixed vegetables.
Put it in a small jar, preferably a clay jar, but glass will also work.
Add half a can and let it cool. It must be cool to about 20 degrees. You can also put cold water directly. Just wait until the vegetable soup seeps out and just covers the vegetables.
You can also cover it with a cloth or use a plate. Just wait for fermentation, at least seven or eight days. The room temperature here has been less than 20 degrees for half a month.
Don’t forget to mix the finished product with clean chopsticks every day. Otherwise there will be white foam on the surface.