Chinese kale 4 kg

Haitian Jinbiao takes 4 Jin of soy sauce.

50g salt

Vinegar 130g

Crystal sugar100g

Star anise, cinnamon, pepper, a little Amomum tsaoko

How to pickle kale head with sauce?

Buy fresh kale heads

Peeling and cleaning

Slice, cut into strips, about the thickness of your fingers.

longitudinal split

skill

Pickled mustard tuber head

1. Wash the head of Chinese kale, cut it into strips the thickness of fingers, add salt, knead it evenly, marinate it for two hours after coming out of the water, take it out and dry it in the sun until it fades.

2. 4 kg of soy sauce, vinegar 125 g, more than half of rock sugar, add pepper, star anise and cinnamon, boil and cool.

3. Put the sun-dried materials into a clean and dry jar, pour in the cooled sauce, press it on a big stone and seal it for one month.

4. Before eating, take out the head of Chinese kale with clean chopsticks, cut it into small particles, add chopped green onion and minced garlic, pour hot oil, stir well and serve.