How to cook radish leaf sauerkraut

The practice of making sauerkraut with radish leaves: ingredients: appropriate amount of radish leaves and half a bucket of rice washing water.

Specific steps:

1, pick out the yellow part of radish leaves and wash the soil with tap water.

2. Spread the radish leaves in a dustpan and put them in the sun to dry the water, so that the pickled sauerkraut will be crisp.

3. If there is not enough spacious place to dry radish leaves, you can use a hanger to dry radish leaves. Some scattered radish leaves are tied with straw or rope and dried until the radish leaves become cloudy.

4. Boil a pot of hot water and keep it boiling. Blanch radish leaves in boiling water several times, and take them out after the leaves are broken and discolored.

5. Put the scalded radish leaves into the dustpan to dissipate heat, so as to avoid the radish leaves from becoming too soft and rotten due to too high temperature, and the pickled sauerkraut is more durable.

6. After the radish leaves are cooled, put them into a deep container, pour rice washing water, and press the radish leaves with a heavy plate, which is helpful for the fermentation of sauerkraut. The container of pickled vegetables should avoid grease, so that the pickled vegetables will not go bad.

7. After 3-5 days of fermentation, the radish leaves turn yellow and the leaves turn dark, which smells like natural fermentation of sauerkraut, indicating that radish leaves and sauerkraut are pickled. The fermentation time of sauerkraut depends on the temperature. If the weather is hot, the curing time will be shorter.

8. Pickled sauerkraut is placed in a container, which is not in contact with oil and raw water. It can be stored for a long time and is really convenient to carry around.