Production process:
1. Clean up the mustard pimples dug back from the ground first, then peel them off (or keep them directly), and then rub them into filaments and put them into a basin for later use.
2. Then pour a proper amount of salt into the basin (under normal circumstances, 10 kg mustard pimple, 1 kg refined salt), mix well, stand for 6-8 hours, and after the juice is fully secreted ((crush it with an auxiliary weight or dry it directly by hand), then pour out all the remaining water inside.
3. After controlling the moisture content of mustard tuber, add 3 Liang Zanthoxylum noodles (weight 10 kg, except otherwise specified, other auxiliary materials are added evenly), 3 Liang soybean oil (fried and cooled), 3 Liang white sesame seeds and 2 Liang monosodium glutamate (monosodium glutamate).
4. Finally, add half a catty of balsamic vinegar. After fully kneading, it can be stored in a container and sealed. If the quantity is relatively large, some people choose traditional jars or glassware and store them in a cool and ventilated place. You can take it out and eat it in 2-3 months. It is characterized by fresh and crisp taste, sour and delicious, and it is chewed when the appetite is bad.
Tips:
1, mustard pimple skin looks rough, but it actually contains many nutrients. People in rural areas usually don't take it all out when they make it into pickles, but only dig out the rotten and hard places.
2. When pickling mustard bumps, adding appropriate amount of fried soybean oil is the legacy of the older generation. It can not only promote fermentation, lock the nutrients in vegetables to the maximum extent, but also play a very important role in prolonging the fresh-keeping time.