Homemade sauerkraut
By VicentaLakin
The fragrance, also known as the fragrance head, and the sprouts of the fragrance tree, is known as the “vegetables on the tree” in the early spring. In the early spring season, the fragrance tree spits out the red leaf, the sprouts, which are what are known as the fragrances of the time, the fragrance of the fragrance, and the folk saying, “The sprouts before the rain are as bright as silk, and the sprouts of wood after the rain”. This is to say that the fragrance is best taken from before the rain in the valley. On March 3rd of each year, this is the perfect season for the sprouts to come on the market and to see its red leaves, its oily indignities and its appetite. The fragrances have the effect of dermal detoxification, gastrointestinal gas, skin moistures, insecticidal, haemorrhagic dysentery and acupuncture; they are also used to treat diseases such as scabies, hair loss, cortex, pulmonary thermal cough, etc。
Recipe Recommendations
- Fresh Chinese toon 1000g
- salt 15g
- peanut oil 30g
- salty and fresh
- other
- half an hour
- ordinary
Steps for Homemade sauerkraut

1
Fresh fragrance, spare。
2
Cook the pot and boil the water。
3
the fragrance is shredded, the food machine is put in 300g of cold water, 10 seconds in instant slot, and salt is added three to four times。
4
Hit it in fine sauce。
5
Load a clean bottle。
6
The peanut oil boils, cools it and pours it into a glass bottle, and the fragrance sauce tops, one for the spice, and two for the fresh。
7
Cover the lid, put it in the fridge, eat whatever you want. It can be used for blends, noodles, buns, etc。Homemade sauerkraut Make Tips
The general breaker may not be suitable and 300 grams of cool water will need to be prepared for slurry. When fresh peanut oil is poured into the bottle, do not mix it so that it is sealed in the top of the sauce。