Mustard (fresh) 10 kg

Salt 1 kg

Sugar 1 kg

Oil 1 kg and a half

9 degree rice vinegar 1 bottle

Dried yellow sauce 1 box 300g

Gu Yue noodles 7 bags

Su Wei 2 Liang

Chili 4 Liang

Sesame 3 Liang

Garlic paste 1 small bowl (7, 8 garlic)

The practice of pickled mustard tuber and pickle

Shred mustard and cut it as thin as possible. After cutting, use 1 kg salt to kill water for 24 hours, and squeeze the water dry (do not kill water). Processing steps of shredded mustard and pickles 1

Steam the dried yellow sauce for 15 minutes, then add vinegar and stir well, and add other ingredients (oil removal, pepper and sesame).

On the other side, boil the oil and air it until it is 7 minutes hot (put some peppers in it to see if it will turn black and yellow), pour in all the peppers and mix well, add sesame seeds and mix well. The second step in the practice of shredded mustard and kimchi

Finally, put all the ingredients together and stir well, add mustard and stir well again. In this way, pickles are ready, and it is best to put them in a sealed jar. You will feel a lot of oil at first. Don't worry, let it go for one day and then two days. It's delicious for my family. I hope you like it too!