The sun is shining and vegetables keep growing in autumn and winter. Radish seedlings grow banana-thick white radish underground, which is really good for drying kimchi. There are also seasonal vegetables such as cabbage, celery and cabbage, which are very fresh and tender. My favorite wild vegetable has also grown to more than a foot long. Squeeze the tender juice with your hands and it will come out, and you will feel satisfied when you look at it.

Mustard mustard is a variety of mustard. We in Hunan call it Paicai, which is rich in mustard oil. When it is scalded or ravaged, its mustard oil will evaporate immediately, and a strong pungent and choking smell will come to my face, with a special aroma. A few years ago, I liked to make potherb into yellow vegetables. Just soak in boiled rice water for 2 days, which is simple and delicious.

It turns out that the method of mustard tuber taught by my aunt is much simpler than I thought. Nothing needs to be added except salt. Just remember the key point, that is, mustard tuber juice should be kneaded thoroughly as fermentation medium. The pickled mustard tuber made in this way will be fragrant, sour and crisp, with excellent flavor, and will not go bad after a year.

After listening to the above introduction, do you also have an impulse to try? Let's go to see the specific practice together.

Ingredients: 500g fresh wild vegetables, 5g salt.

Specific practices

Step 1: Pick out the weeds hidden in the potherb, then remove the yellow leaves at the tip of the tree, keep the whole tree clean, especially in the deep part of the stem above the head, and wash it carefully;

Step 2: Drain the water, put it in a bamboo dustpan, spread it out and dry it until it is soft, and keep the humidity about 60 ~ 70%. Never dry too much, or the juice will be too little, the flavor will be damaged, and the salt will be difficult to dissolve completely.

Step 3: put the dried potherb into a ceramic basin, add salt and knead it repeatedly. Don't have too much friction. If the force is too large, the stem of potherb mustard will break, which will affect the appearance. Knead until the color of wild vegetables darkens and the juice oozes. Because the stem is more difficult to knead than the leaves, it should be kneaded several times, which is the key step to make potherb sauerkraut.

Step 4: Take out 1 ~ 3 kneaded mustard seeds (the number depends on the size), twist them into twists, and juice them into a clean oil-free bowl for later use, especially if the leaves are juicy, you need to squeeze them twice more;