The rural aunt picks "old sauerkraut" and fermented for 15 days for 1 year.
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- Опубликовано: 29 апр 2021
- Hello everyone, this is Xiaoxiaoyang! There are so many mustard greens in the field that you can’t finish eating them. Today, the rural aunt moved out of the ancestral vegetable jar to pickle the old sauerkraut. The traditional method of sauerkraut is crispy and sour after 15 days of fermentation. Too much to eat!
There are so many mustard greens in the field that you can't finish eating them. The rural aunt pickles the "old sauerkraut" and fermented for 15 days for 1 year.
A hill of vegetables, a bay of lake water, a piece of mountains and rivers connected~
This is Xiaoxiao Yang, telling about life in rural Fujian.
The mountains and rivers are homesickness, and the thick tea and light rice is our story!
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#It's Xiaoxiao Yang Ye#Sauerkraut#mustard
很有傳統的農家,木桶是寶,石鎮是寶,罈甕是寶,方法是寶,樸實是寶,能做粗活是福氣,是家庭的寶
神仙日子真的很羡慕,自給自足,平平凡凡就可以👍🏼👍🏼👍🏼
加薑絲大腸跟豬血 一起煮湯超讚, 再來一碗 炒麵跟甜辣醬 更是絕配
Grandma is so strong! She's in better shape than most 20 year olds I know!
用純天然的工具, 好棒 !
Grandma you're so strong love you stay health
很喜歡寧靜的生活,聽到雞叫很舒服。I like it .
Its very big veg , we call lai veg , I am from India , Assam , love to see your video and learn lots👍🏻
這種是一種大芥菜!是太大了!包芯的很好👍👍!
I like the large fermenting pots. I make sauerkraut with cabbage sometimes. I didn’t think of fermenting mustard. I grow giant red mustard during the winter. I also want to make Kim chi. Hi from New Zealand.
Your soil much be very fertile. Those green vegetables is so big. I am learning some new things here. Thank you for sharing. Fan watching from 🇲🇾 Malaysia.
aku suka banget sayur ini,,,,makasih nenek,,,,jadi ngerti cara membuatnya
I love you so much.
Love these videos. Similar to the mustards here in Virginia jusy not as tall. Make my own sauerkraut also. Keep them videos coming coming
Nature is a great teacher. Nice👍👍
ผักต้นไหญ่มากๆ
saya suka channel ini 👍👍
Enak di masak sayur kuning ikan kakap
喜歡這種房子
Tôi muốn ăn đồ của bà nấu nhìn rất ngon 🤤