Pickled pickled Chinese cabbage

1. Prepare pickled pickled Chinese cabbage.

2. Wash the mustard greens.

3. Wash the mustard and let it dry overnight.

4. Large mustard greens can be cut in half.

5. Put the mustard into a glass jar.

6. Sprinkle a layer of salt evenly.

7. Then lay a layer of mustard.

8. Continue to sprinkle salt evenly, layer after layer until the jar is full.

9. Cover and let stand overnight.

After standing still, the salt slowly melts.

11. Boil water and let it cool for later use.

12. Add cold boiled water and a little white vinegar.

13. The water should cover the mustard, and a bowl can be placed on top to fill it with water and press down on the mustard.

14. After covering, place the mustard in a cool place.

15. pickled Chinese cabbage in three days.

16. Six days later, pickled Chinese cabbage.

17. After half a month, the finished pickled Chinese cabbage, delicious pickled Chinese cabbage, needs time to ferment slowly.

18. pickled Chinese cabbage fried pickled Chinese cabbage fat sausage rice!