We also wash and dry mustard leaves. I spread the leaves flat on the table and dried them with an electric fan. Otherwise, it's too slow, and you're worried about getting dirty when you put it outdoors.
Step 2: Put a catty of salt into 10: 1 catty of mustard. My fourth aunt told me this experience. She has been pickling vegetables for many years. In the past, all the pickles in my family were given by my fourth aunt. You don't need to add water to the mustard tuber, just put the mustard tuber directly into the mustard tuber jar. Don't just pour out all the mustard, salt and salt.
The third step: mustard tuber should be placed in an outdoor ventilated place to avoid light and turned once a month. It doesn't matter whether it is cold or not in winter. If it is cold in summer, you need to turn it frequently. The above picture shows pickled mustard greens a month later, which can be eaten at this time. We usually marinate in autumn and winter, and take it out in spring to shred and add chopped green onion, which is very delicious, and then mix it with sesame oil to stimulate appetite. Pickled more, mustard will be cut into silk or thin slices, dried before summer, steamed in autumn and winter, or fried pork is very fragrant.
The mistake of mustard tuber is that it can be eaten in 30 days by adding salt directly, which is crisp and not bitter. The key is that the mustard tuber is mainly cured thoroughly. After the taste is completely volatilized, the mustard in the mustard tuber is crisp and delicious. If the pickling is not thorough, it will taste bad, and the salt cannot be poured at once, but must be poured several times. The amount of salt should not be less or more. Less is easy to deteriorate, and more is easy to pickle and shrink.