The pickling steps of mustard are as follows: First, clean shepherd's purse. When choosing shepherd's purse, you must choose the one with weight, then cut off both ends with a knife, dry the water, and shred the mustard. Be careful not to add water during cooking. Next, put the shredded mustard into a large pot, and then add 100g salt, 60g sugar and 50g dried Chili noodles. The oil for pickling mustard must be cooked oil. After mixing the above materials evenly, put on disposable gloves on your hands, and then grab the mustard silk evenly, which is beneficial to the taste. Finally, put the prepared mustard shreds in a clean glass bottle, and you can eat them after three days, but the longer you put them, the better.

The practice of pickled mustard tuber:

1. Sun-dried Cai Jie: Peel the purchased Cai Jie, cut the petiole in half with a knife, and dry it in a naturally ventilated place. When the sunshine is good, it usually takes only one day to cool down. The main purpose is to remove unnecessary moisture from vegetables.

2. Cut the Chinese food into pieces, wash the cool and dry Chinese food, wring out the excess water, and chop it on the chopping board.

3. Add seasoning, put chopped intermediary vegetables into a big vessel (used to mix intermediary vegetables), add a lot of edible salt, a proper amount of Chili noodles and a small amount of brown sugar.

4. Prepare the utensils in advance, rinse the prepared utensils with general pure grain wine on the other side (the pickled sauerkraut is finally filled, usually with a professional pickle jar or a glass bottle that can be sealed), and then pour the drinks into a large vessel filled with middle dishes.

5, stirring, put everything away, now put on rubber gloves and just start stirring. Pay attention to the salt, Chili noodles, brown sugar, pure grain wine, and chopped vegetables that have just been put in. At this time, some water appeared because of salt and banquet.

6, canning, blending can be canned, whether it is a glass bottle or a pickled sauerkraut can. The whole process of rinsing the bottle with wine just now is necessary, in order to make the wine spread all over the bottle wall and avoid mildew when the kimchi is mellow. Attention should be paid to the whole process of bottling, and Cai Jieka must be tightened to ensure that the surface is basically flat. Well, it's sealed when it's installed. Let's wait a week to see the exam results.

Reminder: You can eat it in 3-4 days if the weather is hot. Be careful not to open the jar every day, so the taste of kimchi can't be guaranteed. The perfect standard for replacing Cai Jie with kimchi is that it doesn't taste green and sweet in Cai Jie.