Homemade Sauerkraut First Release

Wash the fresh mustard greens clean.

Place in a ventilated area to air dry the moisture.

Place in an oil-free, water-free heat-resistant container, arranging a layer of vegetables and a layer of salt alternately (add water until it tastes salty when sampled).

Pour boiling water over it, covering the mustard greens, and let it sit overnight.

Wash your hands thoroughly and prepare an oil-free, water-free sealed jar. Put the mustard greens from the previous day into the jar, then pour in water as well (you can add a little white vinegar to help with fermentation). Seal and pickle for more than half a month.

Finished product image.