Main ingredient: 3 mustard heads

Supplement: 1 spoon of balsamic vinegar, 2 spoons of sugar, 1 spoon of salt

Cold mustard practice

1, the mustard outside of the dirty skin peeled off and washed.

2, cut into thin julienne, with a shredder is more convenient.

3, into the salt mix well marinated 10 minutes.

4: Add balsamic vinegar and sugar and mix well.

5: Place in an airtight container.

6, 24 hours after opening can be eaten, can be left at room temperature for a week, the best out of the mustard flavor then put into the refrigerator to save.

Pickling method: the old roots of fresh mustard, yellow leaves removed, and then washed with water, dry, about 5-6 days later, you can cut strips. When pickling first in the bottom of the tank sprinkle a layer of salt, and then mustard into, into the incision facing down, every put a good layer of vegetables need to be sprinkled with a layer of salt. The vegetables should be filled to the brim, leaving as few gaps as possible. After filling, put a stone or other heavy object on top of the mustard greens. The jar should be emptied once within 24 hours and again after a week, and finally placed in a cool place to store for about 20 days. When the pickled mustard turns yellowish-green and has a lactic acid flavor, it is then taken out for processing. Then the spices will be soaked and filtered and seasoning mix fully, and then mixed with the pickles and stirred evenly, followed by bagging and packaging, vacuum sealing. After heating and sterilizing treatment, it can be cooled and air-dried, boxed into the warehouse.

Pickled processed mustard, with salty and tasty, fresh, tender and crisp, more resistant to storage and other advantages.