Pickling method of potherb mustard one

Raw materials: 30 pounds of potherb mustard, ginger moderate, salt 1.5 pounds.

Practice: put the potherb mustard in a ventilated place to dry for half a day. Then remove the yellow leaves of the potherb mustard, rinse it with running water and cut it into small grains. Put half of the salt, rub it evenly and leave it for ten minutes. Squeeze the water out of the vegetables in small handfuls separately, put in the other half of the salt and ginger and stir well and then fill the altar, in the altar should be squeezed tightly.

The potherbs can be cured in this way for about 20 days. This method of dicing and then squeezing out the water is much drier and more flavorful than the whole plant method. The amount of ginger can be determined by your own taste, but it's okay to leave it out, but a little bit of it will make the finished dish a little more flavorful. The first week in the altar of the dish is still green, the second week began to yellow, twenty days later, pickled vegetables will be a little golden yellow.

Potherb mustard pickling method two

Raw materials: potherb mustard, coarse salt each appropriate amount.

Practice: remove the yellow leaves of the potherb mustard, take a small handful of the whole plant in a pot, add coarse salt, and repeatedly rub until the stem and leaves become soft, and water out. Don't use force when rubbing, try not to tear it off, keep the whole plant intact. Once all the potherbs have been kneaded, place them in an altar. Make sure the altar for the pickles is free of oil and water, preferably one made of clay.

Pour the water that comes out of the potherbs during the kneading process into the altar, press a heavy weight on it, cover it with a lid, seal it tightly and put it in a cool place. The best thing is a clean stone, I can not find, so I used a clean glass bottle filled with water, pressed on top. After almost two weeks of pickling, the potherb mustard is ready to eat. At this time, the color of the potherb mustard becomes darker, out of the water more, you can pull a little taste salty.

This method can be called a quick method, can be in a short period of time will be pickled in the dish good flavor.

Potherb mustard pickling method three

Raw materials: potherb mustard, coarse salt each moderate.

Practice: clean down the potherb mustard, remove the yellow leaves, rinse the roots with water to clean the sand. Its time this is the listing season, there is not much yellow leaves, clean down the rotten leaves. In sunny weather, hang the potherb mustard upside down to dry, about 1 day's time, until wilted. It is best to get sunlight after noon. I took them to the roof of a building and dried them on a clothesline for 2 afternoons.

Clean the inside of the pickle jar, then scald the inside with hot water a few times, then wipe out the water and put it in the sun to dry. Make sure the altar is free of water and oil. Put water in a pot, add coarse salt, boil the water, wait for the coarse salt to melt, let it cool and set aside, the ratio of salt and vegetables is about 1:20. remove the sun-wilted potherb mustard from the sun-yellowed leaves, and yard them one by one in the altar, pressing them firmly. When doing so, be careful that your hands should be clean and free of oil and any skin care products. Finally, pour in coarse salt water, not over the potherb mustard, weighted with heavy weight and pressed tightly.

This pickling method can be described as a traditional authentic practice, but there should be sufficient sunlight, the potherb mustard should be sunshine to pickle, self feeling this method to do out of the snow dish is very fragrant, may be after the sun, the taste of the crunchy and tough, just with a longer period of time, almost more than 20 days time.

Potherb mustard pickling method four

Raw materials: 15 pounds of potherb mustard, salt 1.5 pounds, pepper 1.5 two, white wine 0.5 two.

Practice: outside to buy back the potherb mustard pick yellow leaves, cut off the old roots, placed in the outdoor sunshine in the sun for 1 day. The sun-dried potherb mustard is washed in water and hung on a hanger to dry for half a day. Take a handful of potherb mustard, sprinkle in pickled and peppercorns and knead well, all the potherb mustard in turn, knead the peppercorns and salt placed in a large container.

Pour the potherb mustard up and down 2 times a day for 2 days so that the potherb mustard eats salt evenly and softens, roughly halving in size. The potherb mustard twisted one by one into a small twisted ball into the altar pressure, pickled potherb mustard oozing water add white wine stirred into the altar, altar clean, cover, filled with water and keep the altar water level, placed in a cool place to pickle 30 days later can be eaten.