Homemade sour

1

Mustard drys the surface

2

The same size is in the altar, and a small layer of salt is spread in one layer, with a little pepper, and salt is used to taste the salt in the water as it is acceptable to me

3

Find a rock suitable for the tablet, so that the dish doesn't come out of the water

4

It'll be fine after three days. Let's see how you like it. I like to cook it

5

I don't know what Jane eats, but it's sour

6

It's hot, it's good

7

Put a spoonful of sugar in the sour sauce, don't be afraid of sweetness

8

The fire's running till the water's dry

For those who don't like it too sour, you can take it all out and put it in the fridge after about three or four days (don't rinse it yet; wash it only when you're ready to stir-fry). If you prefer it sourer, let it soak a bit longer; the longer it sits, the sourer it gets. You don't need to make too much at once; three or four jin is enough. Since the process is fast and doesn't require soaking for a month like the old-fashioned way, it's better to make smaller batches and make more when you finish it. PS: My cousin called again asking if I still have any sauerkraut left. I also got a call from my mother-in-law at noon saying that next time I go to Hong Kong, I don't need to bring anything else, just bring plenty of sauerkraut, haha... Even my usually picky husband said, "Honey, you could change careers and sell sauerkraut!"