Exclusive Pickled Cabbage

Name: Exclusive Pickled Cabbage
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: to taste Wrapped mustard greens; to taste plain boiled water (cooled); to taste Salt; to taste white vinegar

Mustard greens are left to wilt overnight, then layered into a glass jar with generous pinches of salt until the container is full, ready to ferment on its own.

0 minNewEasy Cold Dishes Other Original

Instructions

1
Prepare the mustard greens for pickling.
2
Wash the mustard greens.
3
Wash the mustard greens and let them air dry overnight to remove the moisture.
4
Large mustard greens can be cut in half.
5
Put the mustard greens into a glass jar.
6
Evenly sprinkle a layer of salt.
7
Then lay another layer of mustard greens.
8
Continue evenly sprinkling salt, layer by layer, until the jar is full.
9
Cover with the lid and let it sit overnight.
10
After sitting, the salt slowly dissolves.
11
Boil in boiling water and let cool for later use.
12
Add cooled boiled water, then add a little white vinegar.
13
The water should cover the mustard greens, and you can place a bowl filled with water on top to press down the mustard greens.
14
After covering it with a lid, place the mustard greens in a cool place.
15
The Empress's pickled vegetables.
16
The Empress's pickled vegetables.
17
The finished sauerkraut after half a month; delicious sauerkraut needs time to ferment slowly.
18
Rice with stir-fried pork intestines and homemade pickled mustard greens!