How to make pickled cabbage

The old saying "Misfortune comes from the mouth, trouble comes from the mouth" makes a lot of sense, because the latest medical research has found that the vast majority of diseases in the human body are caused by "eating". So for the sake of health, we must eat healthily. To eat healthily, it is best for us to cook for ourselves. Now, please learn from me how to make pickled sauerkraut.

1.1 Add appropriate amount of water to the pot and bring it to a boil, then put in the washed mustard greens and blanch them slightly (because it rains a lot in Guangdong in spring, otherwise you can put them outdoors until the mustard greens become soft), so this time you can only use boiling water instead of sunlight.

2.2 Wash the fresh mustard greens and cut them in half for later use.

3.1 After the mustard greens have cooled, add salt and galangal powder and mix well (if you don’t have galangal powder, it doesn’t matter if you don’t add it, it will still be sour and crispy. Adding galangal powder will only make the taste a little more fragrant, but it won’t have much of an impact)

4.2 Take out the blanched mustard greens and put them in a larger container to cool. I used a large basin.

5. After stirring evenly, put the mustard greens into the prepared jar. I used a plastic bottle for pistachios. After everything is filled, add clean water until the mustard greens are completely submerged. If the container is large, you can press it down with a heavy object, because if the mustard greens are not submerged in water, it will affect its color.

6. Finally, cover the bottle tightly, making sure it is sealed, otherwise the mustard greens will rot. Then place the bottle in a ventilated and dark place, and when it turns a lovely color after a few days, you can eat it. (Generally it can be eaten in about 10 days. If you want to eat it faster, you can replace the water with warm water.)

7. This is the finished product after 7 days. Isn’t the color beautiful? ! You can smell the unique flavor of sauerkraut and the special flavor of galangal powder before opening the lid.

8. I couldn’t wait to open the lid. Wow, the color was so beautiful. Just like the countless times I pickled it before, every mustard green was beautiful!

9. Take an appropriate amount of sauerkraut, wash it, cut it into shreds, and stir-fry it with the pork belly. It tastes great, sour and crispy, and is really appetizing! (You can also chop it up and add eggs to fry it into sauerkraut omelet, cook sauerkraut fish, etc. Everyone has different tastes, so just cook it according to your own taste)

Nowadays, many parents are afraid that their children cannot cook for themselves? This is a real problem, and it is up to you to solve it. Today, now that you know all the methods of pickling sauerkraut, you can truly change yourself.