The rural aunt picks "old sauerkraut" and fermented for 15 days for 1 year. 

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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