How to pickle potherb mustard into pickles:

Materials: 2500 grams of potherb mustard, about 120 grams of salt, 2 pieces of ginger, 3 garlic, 100 grams of chili.

Steps:

1, pickles are the most important is salt, generally granular salt is better, the market are iodized refined salt, with which pickles will affect the taste of bitter, so choose not to add iodized granular salt, there is no granular salt, use non-iodized refined salt.

2, potherb mustard bought back directly after the sun to 5.6 into dry, washed and drained.

3, drained overnight.

4, chopped.

5, spicy spicy used two kinds, a very small and very sharp very spicy, a very long and very sharp, not too spicy.

6, ginger, garlic, chili pepper chopped.

7, the above chopped ingredients together with a hand rubbing grasp, if the amount of salt is not a good grasp, you can first put a little less, while rubbing the side of the addition, add to their own taste until the right.

8, knead evenly to squeeze out the water.

9, squeeze out the water to fill the dough, you can also pour the water inside, the water is very fragrant.

10, cover, pour water on the side, 20 days later you can eat, fried rice, eat thin rice are particularly good.